Easy Pumpkin Pie Treats – Gooey & Irresistible Fall Dessert

Most pumpkin recipes demand hours of effort and a sink full of dirty dishes. I used to think making a delicious pumpkin dessert required a culinary degree and a sous chef. Then I discovered the ultimate kitchen hack that changed my fall baking game forever.

These easy pumpkin pie marshmallow treats are the lazy person’s guide to becoming a seasonal baking hero. They combine the cozy flavor of pumpkin pie with the gooey, irresistible charm of a classic rice crispy treat. You get all the autumnal glory with a fraction of the work.

Forget the complicated crust and the nerve-wracking bake time. This is the pumpkin dessert you’ve been searching for.

What’s the secret sauce, you ask? It’s the magical, almost criminal simplicity.

You’re essentially creating a no-bake pumpkin pie that’s perfectly portable. The flavor is pure nostalgia in a pan. Imagine the warm spices of cinnamon and nutmeg hugging that creamy pumpkin puree, all held together by a cloud of melted marshmallows.

It’s the dessert that answers the question: what if pumpkin pie and a rice crispy treat had a delicious, low-maintenance baby? I’ve brought these to potlucks and watched people’s eyes light up with recognition and delight. They taste like a complicated labor of love, but only you and I will know the beautiful truth.

Ingredients

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

You likely have most of this in your pantry right now. The star, of course, is the pumpkin puree—not pumpkin pie filling, that’s a crucial distinction. The rest is a symphony of simple, cozy components.

• 6 cups crispy rice cereal
• 1 (10 oz) bag of mini marshmallows
• 4 tablespoons unsalted butter
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Prepare your pan.Grease a 9×13 inch baking dish thoroughly with butter or non-stick spray. This is your insurance policy for perfect, easy removal later.
2. Melt the butter and marshmallows. In a large pot over low heat, melt the butter.Add the entire bag of mini marshmallows and stir until they are completely smooth and melted. Low and slow is the key here to avoid scorching.
3. Incorporate the pumpkin and spices. Remove the pot from the heat.Quickly stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until everything is fully combined and wonderfully aromatic.
4. Fold in the cereal. Add the crispy rice cereal to the pot and gently fold it into the marshmallow-pumpkin mixture. Be swift but thorough, ensuring every piece is coated in that glorious orange-hued goodness.
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 sit at room temperature for at least an hour to set up before cutting into squares.

Storage Instructions

Keeping these treats fresh is straightforward.

They are best stored in an airtight container at room temperature. For longer-term storage, you have options. You can refrigerate them for up to a week, but they may become a bit firmer.

For true longevity, freeze them. Place the squares in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They will stay perfect for up to 3 months.

Thaw at room temperature for 30 minutes before serving.

Why You’ll Love This Easy Pumpkin Pie Marshmallow Treats

• Impossibly Simple: This is a true no-bake dessert that comes together in under 15 minutes of active work. It’s the perfect last-minute save for unexpected guests or a sudden pumpkin craving.
• The Ultimate Crowd-Pleaser: From kids to grandparents, everyone adores the familiar-yet-festive flavor. It’s a guaranteed hit at parties, bake sales, and holiday gatherings.
• Endlessly Customizable: This recipe is a fantastic base.You can easily add chocolate chips, nuts, or even a drizzle of white chocolate on top to make it your own signature dish.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of puree. This will make your treats far too sweet and spiced. Trust me, it’s a dessert crime.
• Cooking the marshmallows on high heat.You’ll burn them and create a sticky, unworkable mess. Patience is a virtue here.
• Not greasing the pan sufficiently. You will curse your past self when you try to pry out the first square.Grease it like you mean it.
• Overmixing the cereal. You want to coat the pieces, not crush them into a fine powder. A gentle fold is all you need.

Alternatives and Variations

This recipe is wonderfully adaptable.

For a vegan version, use vegan marshmallows and a plant-based butter substitute. To make it gluten-free, ensure your crispy rice cereal is certified gluten-free. Feel free to stir in a half-cup of mix-ins like toasted pecans, white chocolate chips, or even dried cranberries for a burst of tartness.

If you’re out of pumpkin pie spice, you can make your own blend using my homemade pumpkin spice recipe for a fresher, more potent flavor.

FAQs

Final Thoughts

This recipe is proof that the best things in life don’t have to be complicated. These easy pumpkin pie marshmallow treats are my go-to for a reason. They deliver maximum flavor with minimal fuss.

I hope this becomes a new staple in your autumn rotation. Give it a try and let me know in the comments what fun variations you come up with!

Find even more easy autumn desserts like this one on our Pinterest board curated for cozy fall baking.

Lauren

Easy Pumpkin Pie Marshmallow Treats

These Easy Pumpkin Pie Marshmallow Treats combine the gooey charm of rice crispy squares with the warm, spiced flavor of pumpkin pie — all in under 15 minutes. A no-bake autumn dessert hero you can make with pantry staples.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

set 1 hour hr

Total Time 15 minutes mins

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 125

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups crispy rice cereal
• 10 oz mini marshmallows
• 4 tbsp unsalted butter
• 0.5 cup pumpkin puree (not pie filling)
• 1 tsp vanilla extract
• 1.5 tsp pumpkin pie spice
• 0.25 tsp salt

Equipment

• large pot
• rubber spatula
• 9×13 inch baking dish
• parchment paper or non-stick spray
• measuring cups and spoons

Method

 

1. Grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
2. In a large pot over low heat, melt the butter. Add mini marshmallows and stir until fully melted and smooth.
3. Remove from heat. Stir in pumpkin puree, vanilla, pumpkin pie spice, and salt until well combined.
4. Fold in crispy rice cereal, mixing gently but thoroughly to coat all pieces.
5. Transfer mixture to prepared pan. Use parchment paper or spatula to press evenly. Let set for at least 1 hour before slicing into squares.

Notes

Make sure to use pumpkin puree, not pie filling. Grease the pan well for easy release. Let the treats fully set before cutting. Add-ins like chocolate chips, pecans, or cranberries are great for customization. Store at room temp or freeze for up to 3 months.