Easy Pumpkin Pie Marshmallow Treats are a fun and festive twist on classic marshmallow treats, perfect for fall. They mix sweet pumpkin flavor with gooey marshmallows and a crunchy touch that reminds me of a cozy pumpkin pie. It’s a simple recipe that brings a little taste of autumn right into your kitchen in no time.
What I love most about these treats is how quickly they come together—no fancy steps or ingredients needed. I like to whip them up when I want something sweet but don’t feel like baking a whole pie. The combination of pumpkin spice and marshmallow is a nice surprise that makes everyone smile, especially kids. Plus, they’re great for sharing at parties or as a sweet snack any time of day.
My tip is to press the mixture gently into the pan so you get that perfect chewy and soft texture in every bite. I also like to serve these with a warm cup of cider or tea. It’s such a cozy, happy treat that always feels like a mini celebration of fall, even on regular days.
Key Ingredients & Substitutions
Crispy Rice Cereal: This gives the treats their classic crunch. If you don’t have this on hand, puffed wheat or corn flakes can work, but the texture will change slightly.
Butter: Unsalted butter is best to control salt levels. If you prefer dairy-free, margarine or coconut oil are good substitutes that still add richness.
Mini Marshmallows: They melt quickly and help bind everything together. You can swap for regular marshmallows but cut them into smaller pieces for even melting.
Pumpkin Puree & Pumpkin Pie Spice: These bring the seasonal pumpkin flavor. If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger instead. Canned pumpkin puree keeps the treats soft; fresh pumpkin won’t work as well here.
Vanilla Extract: Adds a warm note that balances the pumpkin. Use pure vanilla for best flavor, but imitation works too in a pinch.
Candy Corn: Optional but fun for a festive look and a little extra sweetness on top.
How Do I Get the Perfect Texture and Shape for Pumpkin Pie Marshmallow Treats?
Getting the right texture means melting the marshmallows gently and pressing the mixture well into the pan. Follow these tips:
- Melt butter and pumpkin puree together on low heat to avoid burning.
- Add marshmallows last and stir gently until smooth. Avoid high heat to prevent scorching.
- Stock cereal is stirred in quickly but carefully so all pieces get coated evenly.
- When transferring to the pan, use a buttered spatula or hands to press firmly but don’t compact too much; this keeps treats chewy, not hard.
- Allow the treats to cool completely before cutting to hold their shape well.
Equipment You’ll Need
- Large pot – perfect for melting butter and marshmallows evenly without burning.
- Wooden spoon or heat-resistant spatula – helps you stir the sticky marshmallow mix smoothly.
- 8×8-inch baking dish – a good size to press the mixture evenly for nice, thick bars.
- Parchment paper or nonstick spray – makes removing the treats from the pan much easier.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture.
Flavor Variations & Add-Ins
- Mix in chopped pecans or walnuts for some crunch that pairs well with pumpkin spice.
- Stir in white chocolate chips for a creamy, sweet twist that melts gently in your mouth.
- Swap pumpkin pie spice with cinnamon and nutmeg only if you want a milder spice flavor.
- Use caramel drizzle on top for a richer, dessert-like experience, especially at parties.
Easy Pumpkin Pie Marshmallow Treats
Ingredients You’ll Need:
Main Ingredients:
- 6 cups crispy rice cereal
- 1/4 cup unsalted butter
- 10 oz mini marshmallows (about 4 cups), plus extra for topping
- 1/2 cup canned pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Candy corn pieces, for topping (optional)
How Much Time Will You Need?
This recipe takes roughly 10 minutes of preparation and mixing, plus about 1 hour of cooling time at room temperature to set the treats properly. No baking required, so it’s quick and simple!
Step-by-Step Instructions:
1. Prepare Your Pan:
Line an 8×8-inch baking dish with parchment paper or lightly grease it. This will make it easy to remove the treats later.
2. Melt Butter and Mix Pumpkin:
In a large pot over low heat, melt the butter. Stir in the canned pumpkin puree until smooth and combined with the butter.
3. Add Marshmallows and Flavorings:
Add mini marshmallows, pumpkin pie spice, vanilla extract, and pinch of salt to the pot. Stir continuously until the marshmallows are fully melted and you have a smooth mixture.
4. Mix in the Cereal:
Remove the pot from heat. Add the crispy rice cereal immediately and stir gently but thoroughly to coat all the cereal evenly with the pumpkin marshmallow mixture.
5. Transfer and Press Into Pan:
Transfer the mixture into the prepared baking dish. Using a buttered spatula or lightly buttered hands, press the mixture firmly and evenly into the pan.
6. Finish with Toppings:
Sprinkle extra mini marshmallows and candy corn pieces on top, gently pressing them into the surface so they stick.
7. Let Them Set:
Allow the treats to cool at room temperature for about 1 hour, until fully set and firm.
8. Serve and Store:
Cut the treats into squares and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Can I Use Frozen Pumpkin Puree for These Treats?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid before mixing in to avoid soggy treats.
Can I Make These Treats Ahead of Time?
Absolutely! They store well at room temperature for up to 3 days, so you can make them a day in advance for parties or snacks.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container at room temperature. Avoid refrigerating, as this can make them hard and less chewy.
Can I Substitute the Pumpkin Pie Spice?
Definitely! If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and ginger together for a similar warm spice flavor.
