Ingredients
Equipment
Method
Prep pan
- Line a 9 × 13-inch baking pan with parchment paper and lightly grease the parchment.
Make pumpkin marshmallow base
- Melt the unsalted butter in a large pot over medium-low heat, then add pumpkin puree and cook for 2–3 minutes, stirring frequently, until some excess moisture evaporates.
- Stir in pumpkin pie spice, ground cinnamon, vanilla extract, and kosher salt, then cook about 30 seconds until fragrant.
- Add the mini marshmallows and stir over low heat for 2–3 minutes until completely melted and smooth.
Fold and set
- Remove the pot from the heat and immediately add the crisp rice cereal, folding gently until evenly coated.
- Fold in the reserved 1 cup mini marshmallows while the mixture remains warm, leaving some partially intact for extra gooey pockets.
- Transfer the mixture to the prepared pan and press gently into an even layer without compacting it too firmly.
- Cool at room temperature for about 45–60 minutes until set.
Cut and serve
- Lift the treats from the pan using the parchment, then cut into 12–16 generous squares and serve.
Notes
Pro tip: keep heat on low once the marshmallows melt so the mixture stays glossy and doesn’t scorch. Store airtight in the fridge for up to 5 days; freeze up to 1 month for best texture. For a dairy-free swap, use vegan butter and dairy-free mini marshmallows.