Pumpkin Rice Krispie Treats & Pumpkin Spice

Rice Krispie treats have been around since some time between the 1920s-30s when they were invented by Mildred Day, a home economist with the Kelloge Company for a Camp Fire Girls' fundraiser.  I know they were very popular in the 50s, when I was born, and I always helped my mother make them as a quick snack.  My daughters also loved making these treats growing up and it was one of the bake sale items Kelly chose to make for a community yard sale to raise money for God's Pantry in June 2009 after our Kentucky-to-Virginia Roadtrip!

Today, I've given these childhood treats a Fall makeover and added pumpkin to the marshmallow mixture along with some pumpkin pie spice.  I found some of the new "jumbo" marshmallows at the store and decided this would be a nice treat for all those little ghosts, goblins, and super heroes having Halloween parties this season.

The addition of pumpkin actually gives a nutritional boost, which parents will appreciate with all the sweets being devoured.  I think they taste like a crunchy pumpkin pie and the only thing I would do differently is spread the mixture in a 8" x 8" square pan, instead of the 13" x 9" pan that I did use--I would like these treats thicker!

Pumpkin Rice Krispie Treats
3 T unsalted butter
16 Jumbo marshmallows or 4 cups of mini or one 10oz bag of regular size
1/4 cup pumpkin puree
1 tsp. pumpkin pie spice*
7 cups Rice Krispies
In a large sauce pan on med/low heat, melt the butter, then, add the marshmallows.  Lower the heat to low and put a lid on the pan.  

Check the mixture every 2-3 minutes and stir together.  Remove lid and add the pumpkin and spice.  Stir to combine completely.  Add the Rice Krispies, half at a time, stirring between additions to cover completely.

Pour mixture into a 8" x 8" square pan or 13" x 9" rectangular pan that has been lightly sprayed with a baking spray or butter the pans.  Use an off-set spatula to spread mixture completely.  Let cool about 10minutes, then, press with your finger-tips to compress the treats.

Wait about 30 minutes before cutting into desired size squares.   The best thing is that these treats are Gluten-free! which is an important factor for a lot of children (and adults).

*Pumpkin Pie Spice mix
1 cup ground Cinnamon
9 T + 1 tsp. ground Ginger
2 T + 1 tsp. each, ground Nutmeg, Allspice, and Cloves

In a bowl, whisk all the ingredients until fully incorporated. 

Store mixture in an air-tight bag (like a Seal-a-meal) or add the mixture to small jars to give as gifts.

Which is what I'm doing today.  I've made up some extra and will gladly do a quick Give-Away, keeping in the generous spirit of our daughter, to someone who comments on this post.  

You will be all set for those Fall recipes calling for these spices.  Most recipes will use as little as one teaspoon or up to one tablespoon.  This spice is also good stirred into coffee or smoothies and the recipe is perfect if you're putting together a gift of homemade goodies for a friend or loved one this season. Enjoy!