From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Spray a 9x13 baking dish with non-stick spray and set aside.
2
In a large saucepan, melt coconut oil over low heat. Add the pumpkin and stir until warm. Mix in vanilla extract, pumpkin spice, and salt. Fold in marshmallows, stirring occasionally until just melted. Remove from heat.
3
Allow the marshmallow mixture to cool to room temperature then stir in the cereal until completely combined.
4
Transfer mixture to prepared baking dish and spread out. You don't want to pack the mixture down but gently press to make an even layer. Let set before decorating or cutting into squares.
5
To decorate, drizzle icing over the top of rice krisipies.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices First 🌟Toast the pumpkin pie spice in the coconut oil for 30-45 seconds before adding marshmallows to deepen and release the aromatic flavors, preventing them from tasting muted.
- Drain Your Canned Pumpkin 🎃Strain canned pumpkin through cheesecloth for 15 minutes to remove excess moisture, which prevents soggy treats and ensures a better texture that holds together.
- Low and Slow Marshmallow Melting 🔥Melt marshmallows on low heat while stirring constantly to avoid scorching and maintain an even, creamy consistency that coats the cereal uniformly.
- Press with Parchment, Not Hands ✋Use parchment paper to press the mixture into the pan to prevent sticking and ensure even thickness without compressing the treats too much for optimal chewiness.
- Cool Completely Before Decorating ❄️Allow treats to set at room temperature for at least 2-3 hours before adding icing and sprinkles to prevent melting and ensure decorations adhere properly.
Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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