Pumpkin Pie Rice Crispy Treats

Today I’m all about treats, no tricks. So I decided to combine two of my favorites – pumpkin pie and rice crispy treats – into one naturally sweet treat.

And while I realize I’m a bit late to the party (or, you might be a bit late to the party should you decide to whip up another recipe right this minute) these are still suitable for the rest of the season, maybe sans “spooky” face decorations.

If pretty pumpkin shapes matter to you, grab a mini pumpkin cheesecake pan. A total necessity for the pumpkin-obsessed, dontcha think? As long as you promise to use it at least once a year. That’s the deal I made with my husband. Or, you could chill the treats in a regular ol’ pan and use a cookie cutter to cut shapes. And if you just have to have these today without any chance of pumpkin cheesecake pans or cookie cutters, no one says you can’t just cut these into squares like the other rice crispy treats that came before them.

By the way, can you believe this is my very first Halloween-themed treat on the blog? Too bad I just got the idea yesterday. Not a few weeks ago when my blogger friends were asking for contributions towards creepy, crawly Halloween roundups. I figured my lack of spooky Halloween treats must be because I don’t have kiddos. But having one on the way must count towards something because I’ve never before had an urge to decorate something edible Halloween-y, despite how I’m actually a little obsessed with the holiday. Who knows what will happen next year…

And that’s gonna be it for now. Gonna keep this short ‘n sweet. No go on and have a fun, safe day of all kinds of tricks and treats!

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Pumpkin Pie Rice Crispy Treats

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Pumpkin pie, meet rice crispy treats! Naturally sweetened, gluten-free and vegan wholesome goodies.


1/4 cup almond butter
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
3/4 cup pumpkin puree
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
6 cups crisp brown rice cereal
your favorite chocolate, melted, for decorating (optional)


Spray a 9x13" baking pan with cooking spray.

In a large saucepan over medium heat, stir together the almond butter, coconut oil, coconut sugar, maple syrup, and pumpkin until smooth and creamy. Turn off heat and stir in vanilla extract and pumpkin pie spice.

Add cereal and mix with a large spoon or spatula until evenly coated. Spoon the mixture into the baking dish and refrigerate several hours, until firm. Slice with a sharp knife. Decorate with chocolate if desired.

Store the bars refrigerated in an air-tight container.

Cara Lyons, www.carascravings.com

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12 Responses to “Pumpkin Pie Rice Crispy Treats”

  1. 1

    Lauren @ Healthy Food For Living — October 31, 2012 @ 7:52 am Reply

    Love these, Cara! I tend to steer clear of rice crispy treats b/c of the sugar-laded marshmallows, but this is a recipe I can definitely get behind =).

  2. 2

    Janae @ Bring-Joy — October 31, 2012 @ 8:05 am Reply

    I love that these are gluten-free AND vegan. My kind of tricky treat 🙂

  3. 3

    Ricki — October 31, 2012 @ 12:37 pm Reply

    Sounds phenomenal. Love everything in here! And so cute, too–great for a party. Happy Halloween! 🙂

  4. 4

    Joanne — October 31, 2012 @ 1:31 pm Reply

    haha I feel like having a baby will definitely bring out the halloween creativity in you! These are adorable…and definitely year-round necessities!

  5. 5

    Shannon — October 31, 2012 @ 2:35 pm Reply

    ooh, these are a rice krispy treat i can get behind 🙂 these sound awesome, and i might just have to try them this weekend if i have any pumpkin left!

  6. 6

    Hannah — October 31, 2012 @ 6:39 pm Reply

    What brand of brown rice cereal did you use for these? Mine tasted good but were extremely soggy. 🙁

    • 6.1

      Cara — October 31, 2012 @ 7:02 pm

      I used Erewhon. I would say mine were a little softer than regular rice crispy treats, but not soggy. I liked them how they came out because they were almost more like a crunchy pumpkin pie square. Also I find with all rice crispy treats the cereal needs to be super fresh.

  7. 7

    Alisa — October 31, 2012 @ 8:21 pm Reply

    Aw, so cute! Every time I use an ingredient with moisture (like pumpkin) the crispies get a little soggy/stale-like. Do you prevent this by freezing?

    • 7.1

      Cara — October 31, 2012 @ 8:33 pm

      I haven’t tried that yet – thanks for the tip!

  8. 8

    Megan — October 31, 2012 @ 8:54 pm Reply

    These are so cute! Happy Halloween!

  9. 9

    Beth @ Tasty Yummies — October 31, 2012 @ 9:34 pm Reply

    Yum, these look SOOO delicious and they are stinken adorable, to boot! I love it. Happy Halloween, Cara!

  10. 10

    Kate — November 1, 2012 @ 12:05 am Reply

    You know why this is genius? Because I saw the title of the recipe and thought – that sounds easy enough, I bet I could figure it out without a recipe. But I didn’t. YOU thought of it!

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