Every fall, when the leaves start turning those glorious shades of red and gold, I know it’s time to whip up something fun with the kids. As a mom, there’s nothing like sharing the kitchen with your little ones, their faces lighting up as they help create something special. Last weekend, we made a batch of Rice Krispie Treat Pumpkins, and let me tell ya, it was a blast!
These treats are not only a delight to eat, but they’re also a joy to make together. It’s great seeing the curiosity and excitement in my grandkids’ eyes as they watch the marshmallows melt into a gooey pile. Plus, the recipe is simple enough that even the youngest can help out. And trust me, you’ll appreciate how easy they are to make when you’re juggling a hundred things at once!
This recipe reminded me of the little moments that become lasting memories. I remember making similar treats with my mother. We’d spend hours in the kitchen, chatting about school or what we wanted for Christmas while the sweet smell of melting marshmallows filled the room. Now, it’s my turn to create those moments with my own family. Just thinking about it makes me eager to get back into the kitchen.
If you’re looking for a fun and easy treat to share with your own family this fall, or maybe just a sweet little pick-me-up, these Rice Krispie Treat Pumpkins are perfect. They’re simple, charming, and leave room for a lot of creativity. You can play around with the food coloring to find the perfect pumpkin hue, and maybe even throw in a few extra goodies like chocolate chips if you’re feeling adventurous.
Whether you’re gearing up for a spooky Halloween night or just want to celebrate the cozy fall season, these treats are bound to bring smiles. Plus, who could resist those cute little pumpkin shapes made of crispy, marshmallowy goodness? So, gather your family, roll up your sleeves, and enjoy making memories together with these delightful Rice Krispie Treat Pumpkins!
How to Make Rice Krispie Treat Pumpkins
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Ingredients:
- 1 bag large marshmallows (about 40 marshmallows)
- 1/4 cup melted butter
- 6 cups Rice Krispies cereal
- Red and Yellow liquid food coloring
- Mini Rolos (for stems)
- Green M&M’s (for leaves)
- 1/4 cup cooking oil (to prevent sticking)
Directions:
- Start by melting the butter in a large saucepan over low heat.
- Add the marshmallows to the pan, stirring until they’ve completely melted and mixed smoothly with the butter.
- Remove the saucepan from the heat. Add yellow food coloring first, mix well, then slowly add in red food coloring until the mixture resembles the color of a pumpkin. A blend of 12 drops of yellow with 4 drops of red works well.
- Gently fold in the Rice Krispies cereal until each piece is fully coated with the marshmallow mixture.
- Generously coat your hands with cooking oil or melted butter. Shape the mixture into small ball shapes and place onto a sheet of parchment paper.
- Before the pumpkins cool, press a Mini Rolo into the top for the stem and add a green M&M as a leaf. If needed, make an indent with a marker or apple corer for the chocolate.
- Allow the pumpkins to cool completely so they can firm up before serving.
Ingredient Substitutions:
If you’re missing a few items, don’t fret! You can use vegan marshmallows if you’re avoiding gelatin. If you’re short on Mini Rolos, a small piece of pretzel makes a great substitute for the stem. For a different twist, use your favorite cereal in place of Rice Krispies.
Serving Suggestions:
Pair these charming treats with a nice hot cider or pumpkin spice latte for an extra festive feel. You can also serve them on a platter with an assortment of other fall-themed treats such as caramel apples or candy corn to create a fun and colorful dessert table.
Seasonal Variations:
For springtime fun, consider replacing the pumpkin theme with Easter eggs by changing the food coloring to pastel shades. During winter, you can sprinkle them with edible glitter or white chocolate shavings to resemble snowballs, making them perfect for any holiday gathering.
Cooking Tips:
When working with sticky marshmallow mixtures, always make sure your hands are well-coated with oil or butter. This makes shaping much easier. If you find your mixture cooling down before shaping, reheating gently can help make it pliable again.
Storing Suggestion:
Store your Rice Krispie Treat Pumpkins in an airtight container at room temperature. They’ll stay fresh for up to 2 days. If you want to keep them longer, consider wrapping each piece individually in plastic wrap and then storing in a container.
Frequently Asked Questions
Can I use colored marshmallows for this recipe?
Yes, colored marshmallows can be used, but they might affect the final color of your pumpkins. If using colored marshmallows, adjust the food coloring accordingly to achieve the desired pumpkin shade.
What if I don’t have an apple corer or marker for indentation?
No worries! You can use the back of a spoon or your finger to press down on the Rolo candy, making a little indent for the stem. Just be sure to press before the treats cool completely.
How can I ensure the treats hold their shape?
Make sure you let the Rice Krispie Treat Pumpkins cool completely before handling them. If they’re not holding their shape, you might need to add more marshmallow to the mixture to help them bind better.
What’s the best way to transport these treats?
For transportation, lay them flat in a shallow container with parchment paper between layers to prevent sticking. Keep the container level during travel to maintain their cute pumpkin shapes.
Can I make these treats without food coloring?
Absolutely! Though the food coloring adds a festive pumpkin look, feel free to omit or use natural alternatives like turmeric or carrot juice for a hint of color without artificial dyes.
How do I clean sticky pots after making these?
Cleaning can be a breeze by soaking the sticky pot in warm, soapy water for a few minutes. The sticky residue will loosen up, making it much easier to scrub off.
Rice Krispie Treat Pumpkins
Ingredients
- 1 bag large marshmallows (about 40 marshmallows)
- 1/4 cup melted butter
- 6 cups Rice Krispies cereal
- to taste Red and Yellow liquid food coloring
- 1 bag Mini Rolos (for stems)
- 1 bag Green M&M's (for leaves)
- 1/4 cup cooking oil (to prevent sticking)
Instructions
- In a large saucepan, melt the butter on low heat.
- Stir in the marshmallows and mix until they melt completely and blend with the butter.
- Take the pot off the heat. Add a few drops of yellow food coloring, mixing it well, then add red food coloring one drop at a time until you achieve the pumpkin color you like.
- Fold in the Rice Krispies, mixing until they are evenly coated.
- Coat your hands with cooking oil or melted butter generously. Roll the mixture into small balls and place them on parchment paper, adding more oil or butter to your hands as needed.
- While they are still warm, press a Mini Rolo on top of each pumpkin for the stem and place a green M&M next to it for the leaf.
- Let them cool completely until they firm up.
