Tis' the season for all things pumpkin.

I don't know about you, but the last thing I would ever choose to eat this time of year, is a pumpkin dessert.  If I could give you a genuine reason as to why, I totally would; but I can't.  With a few a pumpkin flavored desserts as the exception to the rule, I generally don't like anything pumpkin.  Which is why it is so amazing that I am even sharing this recipe with you!

It's a good one Mumsies.

Perfect for any upcoming holiday party spreads, thoughtful gifts of kindness for your neighbors, yummy treats for your family this recipe is one that will frequently be requested because they're Rice Krispie Treats for Pete's sake.  Name one person who doesn't like some variation of this classic goodness...I dare you! 

Ok, ok, ok I'm sure there are maybe a handful of people out there who don't like them, but overall most individuals love this marshmallowy dessert; surely making this gooey pumpkin pie Rice Krispie treat a go-to recipe for you every fall.

Here's what you do.

Pumpkin Rice Krispie Treats

Yes, our Halloween pumpkins still decorate our front steps.  We are die hards over here!

3 TBS Butter

1/4 cup canned pumpkin puree (can use fresh too)

1 to 1 + 1/2 (10 oz.) bag(s) mini marshmallows-I did 1 + 1/2 because I like mine extra gooey.

1/4 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/8 tsp pumpkin pie spice

6-7 cups Rice Krispie cereal

1/2 bag white chocolate chips (optional)

24 mallowcreme pumpkins (optional)

1) Spray a 9x13 pan with cooking spray.  
(I used an 11x7 pan because I like my Rice Krispies to be nice and thick)

2) In a large pot, melt butter over medium-low heat.  Add the pumpkin puree and continue to cook until warmed through.  Fold in the marshmallows, stirring frequently until almost completely melted.  Stir in vanilla, cinnamon, nutmeg, pumpkin spice, and salt, and remove from heat.

3) Allow the marshmallow mixture to cool to room temperature and then add your Rice Krispies and stir until completely combined.
(Note:  If you add your Rice Krispies before your marshamllow mixture has cooled, your treats will be soggy.

4) Pour your mixture into your greased baking pan and spread out evenly.
(Note:  You can spray a spatula with non-stick cooking spray and use that to flatten and spread your Rice Krispie mixture.
Allow to set for 30 minutes before cutting into squares.

5) Optional: Melt your white chocolate chips and drizzle over each Rice Krispie Square.  Then top each square off with a mallowcreme pumpkin.

6) Store in an air tight container up to one week.

Important Note: I found that blotting out the moisture in the pumpkin puree kept my Rice Krispie Treats from getting soggy.  You can do this by taking 1/4 cup of pumpkin puree at a time and blot it between two paper towels; "squeezing" the moisture out.

Bon Appetit!