Easy Pumpkin Pie Marshmallow Treats are a fun, tasty twist on the classic marshmallow treat with the warm flavors of pumpkin pie spices. These treats combine gooey marshmallows, crispy cereal, and a touch of cinnamon and nutmeg to give you that cozy, fall feeling in every bite. They’re soft, sweet, and just a little bit spicy—perfect for anyone who loves pumpkin but wants something quick and simple to make.
I love making these when I want a festive treat that doesn’t take much time or effort. The smell that fills the kitchen while these marshmallow treats are setting up is one of my favorite parts. Plus, I find that using a little extra pumpkin pie spice really brings out that autumn vibe, even if it’s outside of the holiday season. It’s like having a slice of pumpkin pie without the fuss of baking one.
These treats are great to serve at parties, for kids’ snacks, or just as a sweet pick-me-up with a cup of coffee or hot chocolate. I like to cut them into fun shapes using cookie cutters when I’m sharing with friends, which always adds a bit of extra charm. They’re soft enough to enjoy right away but also hold together nicely, making them easy to pack up and share too!
Key Ingredients & Substitutions
Crispy rice cereal: This gives the treats their classic crunch. You can swap in puffed wheat or gluten-free cereal if needed.
Mini marshmallows: Essential for the chewy texture. If you can’t find mini ones, just chop larger marshmallows into smaller pieces.
Butter: Use unsalted to control saltiness. For a dairy-free version, try coconut oil or vegan butter.
Pumpkin pie spice & cinnamon: These create the warm pumpkin flavor. You can mix your own with cinnamon, nutmeg, ginger, and cloves if you don’t have pre-made spice.
Canned pumpkin: Optional but adds moistness and deeper pumpkin taste. Pumpkin puree or even sweet potato puree works here!
Candy corn: A fun, festive topping. You can skip or replace with other fall candies or sprinkles.
How Do I Get the Perfect Sticky, Chewy Texture?
The key is melting the marshmallows and butter gently. Heat on low to medium so you don’t burn the butter or marshmallows.
- Use a large pot and melt butter first, then add marshmallows gradually.
- Stir continuously until smooth—this ensures the marshmallows melt evenly.
- Quickly fold in the cereal to coat it fully while the marshmallow mixture is still warm and sticky.
- Press the mixture gently but firmly into the pan so it holds shape without being too compact.
- Adding the leftover marshmallows on top before setting gives a nice soft, chewy contrast.
- Cool at room temp—don’t refrigerate or the treats can become hard.
Equipment You’ll Need
- Large pot – perfect for melting butter and marshmallows evenly without burning.
- Wooden or heatproof silicone spatula – helps stir the sticky mixture and spread it in the pan.
- 9×13-inch baking pan – a good size to press the treats evenly for easy cutting.
- Non-stick spray or butter – for greasing the pan so the treats don’t stick.
- Measuring cups and spoons – to get your spices and ingredients just right.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for crunch and a nutty flavor that pairs well with pumpkin.
- Mix in white chocolate chips for extra sweetness and creaminess.
- Substitute the pumpkin pie spice with chai spice blend for a warm, spicy twist.
- Stir in dried cranberries or raisins for a chewy, fruity contrast.
Easy Pumpkin Pie Marshmallow Treats
Ingredients You’ll Need:
Main Ingredients:
- 6 cups crispy rice cereal (e.g., Rice Krispies)
- 4 cups mini marshmallows, divided
- 3 tablespoons unsalted butter
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup canned pumpkin (optional for extra pumpkin flavor)
Toppings (Optional):
- Candy corn pieces
- Additional frosting or marshmallow fluff
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and mix, plus an additional 30 minutes to let the treats cool and set at room temperature. It’s a quick and fun recipe you can enjoy the same day you make it!
Step-by-Step Instructions:
1. Prepare Your Pan:
Grease a 9×13-inch baking pan with butter or non-stick spray. This will help the treats release easily once set.
2. Melt Butter and Marshmallows:
In a large pot over low to medium heat, melt the butter. When melted, add 3 cups of mini marshmallows. Stir constantly until fully melted and smooth.
3. Mix in Spices and Flavor:
Stir in pumpkin pie spice, ground cinnamon, salt, and vanilla extract. Mix well until combined. If you want a richer pumpkin flavor, add the canned pumpkin now and blend thoroughly.
4. Add Cereal:
Remove the pot from heat. Immediately fold in the crispy rice cereal, stirring until every bit is coated with the marshmallow mixture.
5. Press Into Pan and Add Toppings:
Transfer the mixture into your prepared pan. Press it down gently but firmly with a spatula to spread it evenly. Sprinkle the remaining 1 cup of mini marshmallows on top and press them lightly into the surface. Add candy corn pieces for a fun festive look. You may also drizzle frosting or marshmallow fluff on top if desired.
6. Cool and Cut:
Leave the treats to cool and set at room temperature for about 30 minutes. Once firm, cut into squares and enjoy!
Store any leftovers in an airtight container at room temperature for up to 3 days to keep them fresh and chewy.
Can I Use Frozen Pumpkin Instead of Canned Pumpkin?
Yes, you can! Just thaw the frozen pumpkin fully and drain any excess moisture before adding it to the recipe to avoid making the treats too wet.
Can I Make These Treats Ahead of Time?
Absolutely! Prepare and let them set, then store in an airtight container at room temperature for up to 3 days. Avoid refrigeration to keep them soft and chewy.
What Can I Substitute for Candy Corn Toppings?
If you don’t have candy corn, try festive sprinkles, chopped nuts, or mini chocolate chips for a fun and tasty alternative.
How Do I Prevent the Marshmallows From Burning?
Melt the butter and marshmallows over low to medium heat and stir constantly. Removing from heat as soon as everything is melted helps prevent scorching.
