Easy Pumpkin Pie Marshmallow Treats – Chewy, Cozy, No-Bake, Irresistible Fall Shortcut

I have a confession. I used to think making pumpkin pie was a whole personality trait. You know the type.

They break out the rolling pin, talk about ‘blind baking’ like it’s a competitive sport, and their kitchen looks like a flour bomb went off. Then I discovered the cheat code. These Easy Pumpkin Pie Marshmallow Treats deliver all the cozy, spiced flavor of your favorite fall dessert in about 20 minutes flat.

No crust chilling, no custard anxiety. Just pure, unadulterated pumpkin bliss that even a kitchen newbie can nail. This is the pumpkin pie recipe for people who have better things to do than wrestle with pastry.

Remember the pure joy of rice crispy treats as a kid?

Now, imagine that nostalgic, gooey texture got a PhD in autumnal flavors. That’s the magic here. The marshmallow base becomes this incredible vehicle for warm pumpkin pie spice and real pumpkin puree.

It’s chewy, it’s soft, and it has that signature crispy edge. It’s the dessert that bridges the gap between a casual snack and a holiday-worthy treat. Who decided pumpkin pie had to be so serious, anyway?

Ingredients

Gathering your ingredients is the hardest part of this recipe, and even that’s a breeze.

You probably have half of this in your pantry right now. The star, of course, is the pumpkin puree. Not pumpkin pie filling, mind you—we’re adding our own spices for maximum control.

The rest is a simple cast of characters ready to create something magical.

• 6 cups crispy rice cereal
• 1 (10 oz) bag large marshmallows
• 1/2 cup canned pumpkin puree
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon fine sea salt
• A pinch of culinary audacity

Step-by-Step Instructions

1. Prepare your pan. Grease an 8×8 inch baking dish thoroughly with butter or non-stick spray. This is non-negotiable unless you enjoy eating your treats directly from the pan with a chisel.
2. Melt the butter and marshmallows.In a large pot over low heat, melt the butter. Add the entire bag of marshmallows and stir until they’re completely smooth and liquid. Low and slow is the key here; burnt marshmallow is a scent you can’t un-smell.
3. Incorporate the pumpkin and spices.Take the pot off the heat and immediately stir in the pumpkin puree, vanilla, pumpkin pie spice, and salt. It might look a little separated at first, but keep stirring until it’s a beautifully uniform orange hue.
4. Fold in the cereal. Dump all 6 cups of crispy rice cereal into the pot.Using a greased spatula, gently fold until every single piece is coated in the glorious pumpkin marshmallow mixture. Be swift but gentle to keep the cereal crispy.
5. Press and set. Transfer the mixture to your prepared pan.Use a sheet of parchment paper to press it down firmly and evenly. Let it cool completely for at least an hour before you even think about cutting it. Patience, grasshopper.

Storage Instructions

These treats are best friends with your fridge and freezer.

For short-term storage, keep them in an airtight container at room temperature for up to 2 days. For longer freshness, I strongly recommend the fridge, where they will stay perfect for up to a week. You can also freeze them for up to 3 months.

Just layer them between parchment paper in a freezer-safe bag. Thaw at room temperature for an hour. This makes them a fantastic make-ahead dessert for holiday chaos.

Why You’ll Love This Easy Pumpkin Pie Marshmallow Treats

• Unbeatable Time Saver: From pantry to plate in under 30 minutes.It’s the ultimate last-minute “I need a dessert NOW” lifesaver that still looks and tastes impressive.
• The Ultimate Crowd-Pleaser: It’s a hit with both kids and adults. It combines a familiar, beloved treat with sophisticated seasonal flavors that everyone adores.
• Foolproof and Forgiving: There’s no baking involved, so you can’t mess it up. No more worrying about soggy bottoms or cracked custards.It’s a guaranteed win, every single time.

Common Mistakes to Avoid

• Using high heat to melt the marshmallows. You’ll end up with a sticky, scorched mess and a lot of regret. Low heat is your best friend.
• Forgetting to grease your spatula.Folding in the cereal with a non-greased tool is a sticky nightmare waiting to happen. Don’t be a hero; just grease the spatula.
• Pressing the mixture down while it’s too hot. This compacts the treats and makes them hard.Let it cool for a few minutes in the pan first for the ideal chewy texture.
• Using pumpkin pie filling instead of puree. The filling is pre-sweetened and spiced, and it will throw off the entire flavor and texture balance of your creation.

Alternatives and Variations

This recipe is a fantastic canvas for your own creativity. For a gluten-free version, simply ensure your crispy rice cereal is certified gluten-free.

To make it vegan, use vegan marshmallows and a plant-based butter substitute. Feel free to mix in a handful of white chocolate chips or chopped pecans for extra texture. If you’re a chocolate lover, a drizzle of melted chocolate on top takes it to a whole new level.

You can even swap the pumpkin pie spice for a chai spice blend for a different warm flavor profile.

Explore more shortcut fall desserts like this on our Pinterest board made for cozy season cravings.

FAQs

Final Thoughts

This recipe genuinely changed my fall baking game.

It’s proof that you don’t need a full day or advanced pastry skills to create something truly special and delicious. These Easy Pumpkin Pie Marshmallow Treats are my go-to for a reason. Give them a try and let me know in the comments what your favorite fall quick dessert is!

Derek

Easy Pumpkin Pie Marshmallow Treats

These no-bake pumpkin pie marshmallow treats combine the nostalgia of rice crispy squares with the cozy spices of classic pumpkin pie — all ready in under 30 minutes. No crusts, no custards, just chewy fall bliss in every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

set 1 hour hr

Total Time 15 minutes mins

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups crispy rice cereal
• 10 oz large marshmallows
• 0.5 cup canned pumpkin puree
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
• 1.5 tsp pumpkin pie spice
• 0.25 tsp fine sea salt
• 1 pinch culinary audacity (optional but encouraged)

Equipment

• large pot
• spatula (greased)
• 8×8 inch baking pan
• parchment paper (optional)
• measuring cups and spoons

Method

 

1. Grease an 8×8-inch baking pan with butter or non-stick spray. Line with parchment if you love easy cleanup.
2. In a large pot over low heat, melt the butter. Add marshmallows and stir until completely melted and smooth.
3. Remove from heat. Stir in pumpkin puree, vanilla, pumpkin pie spice, salt, and (optional) culinary audacity until smooth.
4. Fold in crispy rice cereal with a greased spatula until evenly coated. Be gentle but thorough.
5. Press mixture evenly into prepared pan using parchment paper or greased hands. Let cool for at least 1 hour.
6. Once set, cut into squares and serve. Store any extras in the fridge or freezer.

Notes

Use pumpkin puree (not pie filling) for best flavor control. Grease everything — pan, spatula, and your patience. Let them cool before slicing for ultimate chewy texture. Feel free to drizzle with chocolate, stir in nuts, or swap the spice blend to suit your vibe.