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These pumpkin spice crispy rice treats are the classic marshmallow treat with a fall upgrade and a whole lot more going on inside. Cashew butter melts into the marshmallows for a richer, nuttier base, pumpkin pie spice does the cozy part, and chia seeds, ground flax, and puffed quinoa get stirred right in with the cereal. One pot, no oven, 15 minutes to set.
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I am so into Rice Krispies right now, and while I've done a classic protein rice krispie treat and peanut butter rice krispies, I wanted a fun and festive flavor.
If you're building a fall dessert lineup, these sit right next to the cottage cheese pumpkin pie. And if you want a cookie to go with them, the protein chocolate chip cookies are the move.
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press gently
The one thing that will ruin a crispy rice treat is pressing too hard. Once the mixture is in the pan, press it in just enough to level it and hold together. Overwork it and the cereal crushes, the marshmallow compacts, and you end up with a dense, tough bar instead of a crispy one. A spatula lightly sprayed with oil makes this way easier because nothing sticks and you don't have to muscle it. Light hands. The treats should look a little rustic on top, not flat and packed.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Natural cashew butter: Use the drippy natural kind.
- Butter: Just a tablespoon, to help everything melt together.
- Mini marshmallows: One 10-oz bag. Minis melt faster and more evenly than the big ones.
- Vanilla + pumpkin pie spice: These go into the pot before the marshmallows so the flavor is in the base, not sprinkled on after.
- Chia seeds + ground flax: Stirred in with the cereal. They disappear into the marshmallow and add fiber without changing the texture.
- Crispy rice cereal + puffed quinoa: The puffed quinoa adds a little extra crunch and protein. If you don't have it, use all crispy rice cereal (5 cups total). Puffed quinoa is easy to find online.
- Pepitas: Pressed into the top for crunch and that fall look.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Measure everything first: Have the cereal, quinoa, chia, flax, and pepitas measured and ready before you melt anything. Once the marshmallow is melted, you need to move.
- Oil the spatula: A light spray of oil on the spatula, and you can press without sticking or overworking.
- Pepitas go on last: Press them gently into the top after the mixture is in the pan so they stick.
quick recipe video
melt low and slow
Everything in the pot should be melted over low heat. Start with the cashew butter, butter, vanilla, pumpkin pie spice, and salt and stir until smooth. Then add the marshmallows and let them melt slowly, stirring as you go. If the heat is too high the marshmallows go stiff and the cashew butter can separate, and that's when treats come out hard. Low heat, patient stirring, and pull it off the heat the moment the last marshmallow melts.
reader questions
This recipe has only been tested with natural cashew butter. If you try peanut or almond, let us know how it goes in the comments.
Yes. Use all crispy rice cereal, 5 cups total. You'll lose a little crunch and protein but they still work great.
Two things: the marshmallows got too hot, or the mixture was pressed too hard into the pan. Low heat and a light hand fix both.
No. About 15 minutes at room temperature and they're ready to slice.
troubleshooting & testing notes
My treats came out hard
The marshmallows got too hot or the pan got pressed too hard. Low heat, and press just enough to level.
The mixture wouldn't come together
Keep stirring. It's very sticky and takes a minute for the chia and flax to disappear into the marshmallow. No dry pockets means you're done.
Recipe
pumpkin spice crispy rice treats (cashew butter, no bake)
Ingredients
- ½ cup natural cashew butter (creamy!)
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 10 oz mini marshmallows
- 4 cups crispy rice cereal
- 1 cup puffed quinoa (or 1 more cup crispy rice cereal)
- ¼ cup chia seeds
- 3 tablespoon ground flax
- ⅓ cup pepitas (for the top)
Before you start!
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Instructions
- Line an 8x8 pan with parchment paper. Measure out the 4 cups crispy rice cereal, 1 cup puffed quinoa, ¼ cup chia seeds, 3 tbsp ground flax, and ⅓ cup pepitas so everything is ready before you start melting.
- In a large pot over low heat, stir together ½ cup natural cashew butter, 1 tbsp butter, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and ½ tsp salt until smooth.
- Add 10 oz mini marshmallows and melt slowly over low heat, stirring, until just melted. Don't let it get too hot.
- Remove from heat. Add the crispy rice cereal, puffed quinoa, chia seeds, and ground flax and stir until fully combined. It's sticky, keep going until there are no dry pockets.
- Transfer to the prepared pan and press in gently with a spatula lightly sprayed with oil. Level it, but don't pack it down or the treats will turn out tough.
- Press the pepitas into the top. Let set about 15 minutes at room temperature, then slice into 9 bars.
Video
Notes
- Measure everything before you melt. The marshmallow doesn't wait.
- Low heat only. Hot marshmallows make hard treats.
- Oil the spatula and press gently. Overworking makes them tough.
- No puffed quinoa? Use 5 cups crispy rice cereal total.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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