Do you love the first signs of fall? I sure do. I really, really love summer but when September/October comes around I just really get in the mood for everything fall related. Sweatshirts, cozy campfires, hot cocoa, and everything made with pumpkin spice.
I found this recipe for Pumpkin Spice Rice Krispie bars and was excited to try them out. If you love pumpkin pie, pumpkin spices, you’ll love these too! Such a yummy twist on the favorite Rice Krispie bars.
Yes, I am trying to eat more on the Paleo diet but let me tell you…I just have been having a rough few days. And yes, my way to cope is comfort foods. These Pumpkin Spice Rice Krispie bars did the trick. 🙂
Pumpkin Spice Rice Krispie bars
Pumpkin Spice Rice Crispie Bars
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 10 oz. bag mini marshmallows
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- Nonstick cooking spray
- Fall colored sprinkles optional
Choose your desired size baking pan (for thicker bars use a 9x9, for thinner bars use 11x7 or 13x9) and spray generously with nonstick cooking spray.
In a large saucepan, melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, and salt.
Let marshmallow mixture cool at room temperature for 20 minutes. Add the crispy rice cereal and stir until combined.
Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula or greased fingers. Refrigerate to set for at least 1 hour. Sprinkle with fall colored sprinkles (optional).