Iiiiiiiit’s October! Let all the seasonal baking begin! Now that I have patiently let September jaunt past with it’s apple flavored goodies and temperatures in the 90s (UGH California…) I can now, with zero restraint and complete and utter abandon, PUMPKIN SPICE ALL THE THINGS!
October 1st rolls around and my brain starts going over time. What should I pumpkin spice first? Should I do a classic like pumpkin spice bread? So timeless. Something adventurous? Pumpkin apple soup, has anyone ever made that before? Healthy: pumpkin spice quinoa granola. Pumpkin spinach smoothie, ew? Pumpkin scones, pumpkin whoopie pies, pumpkin creme brulee. There are just so many things to make. I might get a little goofy.
So of course I decided to make something a kinda out of the box for me. Typically, I don’t like to mess with a good thing. And if there is one good thing out there, it’s rice krispie treats. Everyone loves a crunchy chewy sweet vanilla rice krispie treat. But sometimes fall does crazy things to a person and you want to add autumn spices and pumpkin puree to classics and make them AWESOME.
For my birthday Mr. Nifty got me some Chai spice mix and I love it. It’s warm and spicy and not too sweet. A tablespoon of chai spice added to these krispies make them pretty perfect. They have that slight orange tint from the pumpkin puree to give you a hint and with a few shakes of fall colored sprinkles they are cute, delicious, and fit right in with your over sized sweaters, boots, and scarf.
Bonus time! They are just as easy as regular rice krispie treats, just a scoop of pumpkin and a few dashes of spices. Score.
- 3 Tablespoons butter
- 2 Tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 heaping Tablespoon chai spice drink mix
- 1 10 oz bag mini marshmallows
- 6 cups rice crisp cereal
- In a large sauce pan heat the butter and pumpkin puree over medium heat.
- When butter is melted, whisk in spices and chai drink mix. Pour in the marshmallows and stir continuously until melted and smooth.
- Remove sauce pan from the heat and let stand until cool to the touch, about 20 minutes.
- Pour in the rice crisp cereal and stir with marshmallow mixture until all combined.
- Press into a buttered 9 by 13 baking dish. If wanted, sprinkle jimmies or sprinkles over the top of the bars and press slightly into the mixture to stick.
- Let sit at least 2 hours before serving. The pumpkin added to the recipe calls for a long resting period to firm up. Cut into squares to serve. Store in air tight container.