These pumpkin pie rice Krispies are my new fall favorite! With the weather cooling down, these adorable treats are perfect for any autumn gathering. They’re ridiculously easy to make, fun to decorate, and have a creamy, peanut-buttery twist that makes them stand out. I had such a blast making these, and the combination of cream cheese and peanut butter in the frosting took them to another level. The best part? They look just like little pumpkin pies but with the crispy, chewy goodness of a Rice Krispies treat.

Two slices of Pumpkin Pie Rice Krispies on a plate, accompanied by a whisk and wooden measuring spoon, with a glass of milk nearby.

Why You’ll Love These Pumpkin Pie Rice Krispies!

You’ll love Pumpkin Pie Krispies because they come together in just 10 minutes—no oven required! They’ve got that perfect balance of sweet, gooey marshmallow goodness mixed with the warm spices of pumpkin pie. The first time I made these, I was trying to get a dessert done quickly with my daughter in tow, and she couldn’t stop eating them before they even made it to the plate!

Quick prep: Just melt, mix, and decorate—done in under 40 minutes!

Minimal ingredients: You likely have most of these on hand already.

Customizable: Add a touch of pumpkin pie spice or adjust the frosting to your liking.

Perfect for fall: These treats bring all the cozy fall vibes with their pumpkin pie look.

Ingredients & Substitutions

To make these pumpkin pie rice krispies, you'll need butter, marshmallows, orange food coloring, Rice Krispie cereal, vanilla extract, cream cheese, powdered sugar, milk, and peanut butter.

Overhead image of ingredients for Pumpkin Pie Rice Krispies.

Food coloring: Adjust the amount to get the perfect pumpkin pie color, starting with fewer drops and adding more as needed.

Peanut butter: You can swap creamy for crunchy if you like more texture in the frosting.

Cream cheese: Full-fat works best, but you could use reduced-fat for a lighter version.

Pumpkin spice twist: Add a teaspoon of pumpkin pie spice to the marshmallow mixture for an extra fall flavor boost

How to make the best pumpkin pie rice Krispies

In a large pot, melt the butter over medium-low heat. Once melted, add the marshmallows and 5-10 drops of orange food coloring (adjust to your desired pumpkin pie color). Stir until the marshmallows are completely melted and no white remains. Remove from heat.

Overhead view of marshmallows and orange food coloring added to melted butter in a large pot.

Overhead view of melted marshmallows mixed with orange food coloring in a large pot.

Quickly stir in the Rice Krispie cereal until well-coated. Spray two 9-inch pie pans with non-stick cooking spray. Divide the Rice Krispies mixture evenly between the pans, spreading and flattening it. Use a greased measuring cup to press the mixture down evenly.

Overhead image showing Rice Krispies cereal added into the orange marshmallow mixture in a pot.

Overhead image showing Rice Krispies cereal being mixed into the orange marshmallow mixture in a pot.

Let the Rice Krispies set at room temperature for 1 hour. Once set, flip the pans onto a parchment-lined baking sheet. Flip the Rice Krispies back over, and cut into 8 pie slices per pan.

A round dish filled with orange rice krispies treats on a white marble surface.

In a medium mixing bowl, beat the cream cheese with a hand mixer until light and fluffy. Add the vanilla, powdered sugar (one cup at a time), and milk. Continue to beat until a thick icing forms. Set aside ⅓ cup of the mixture in a small ziplock bag.

Overhead image of frosting ingredients, including cream cheese, powdered sugar, and milk, in a mixing bowl before mixing.

Overhead image of creamy frosting in a mixing bowl.

Add the peanut butter to the remaining cream cheese mixture and beat until well combined. Place this mixture in another ziplock bag.

Overhead image of peanut butter mixture in a mixing bowl.

Cut a small tip off the corner of the plain cream cheese bag and pipe a small dollop onto the center of each Rice Krispie slice. Then, cut a small tip off the peanut butter-cream cheese bag and pipe a crust-like swirl along the top edge of each slice. Serve and enjoy!

Overhead shot of Rice Krispies "pie" slices arranged on a white surface.

Overhead image of Pumpkin Pie Rice Krispies topped with a dollop of cream cheese frosting in the center and a piped peanut butter mixture along the edge, resembling pie slices with whipped cream and crust detailing.

Expert Tips

Color control: Start with a few drops of food coloring and build it up. It’s easier to add more than to fix an overly bright batch.

Quick set option: If you’re short on time, pop the Rice Krispies in the fridge for 30 minutes instead of letting them set at room temperature.

Frosting consistency: If your cream cheese frosting turns out too runny, just mix in a bit more powdered sugar to thicken it up. You want it to hold its shape when piped.

Piping tips: For clean, even lines, practice your piping on parchment paper first, and make sure the cream cheese mixture is firm enough to keep its shape without spreading.

A slice of Pumpkin Pie Rice Krispies on a stack of small plates, showcasing its colorful frosting and peanut butter topping.

Serving Suggestions

Serving Suggestions
These pumpkin pie rice krispies are delicious as is, but if you want to elevate them, try these ideas:

Drizzle with caramel sauce: A little caramel adds extra sweetness and depth of flavor.

Top with whipped cream: For a classic pumpkin pie touch, add a dollop of whipped cream to each slice.

Serve with hot cocoa: These crispy treats pair perfectly with a warm mug of cocoa for the ultimate cozy combo.

Pumpkin Pie Rice Krispies

Shruthi

These pumpkin pie rice krispies are the perfect fall treat—easy to make, cute to serve, and packed with creamy, peanut buttery goodness!

Print Recipe Pin Recipe

Prep Time 35

Cook Time 5

Setting Time 1

Total Time 1 40

Course Dessert

Cuisine American

Servings 16

Ingredients

½ cup unsalted butter
10 ounces marshmallows
Orange food coloring
6 cups Rice Krispie cereal
1 teaspoon vanilla extract
8 ounces cream cheese
4 cups powdered sugar
2 tablespoons milk
½ cup of peanut butter

Instructions

In a large pot, melt the butter over medium-low heat. Once melted, add the marshmallows and 5-10 drops of orange food coloring (adjust to your desired pumpkin pie color). Stir until the marshmallows are completely melted and no white remains. Remove from heat.
Quickly stir in the Rice Krispie cereal until well-coated. Spray two 9-inch pie pans with non-stick cooking spray. Divide the Rice Krispies mixture evenly between the pans, spreading and flattening it. Use a greased measuring cup to press the mixture down evenly.
Let the Rice Krispies set at room temperature for 1 hour. Once set, flip the pans onto a parchment-lined baking sheet. Flip the Rice Krispies back over, and cut into 8 pie slices per pan.
In a medium mixing bowl, beat the cream cheese with a hand mixer until light and fluffy. Add the vanilla, powdered sugar (one cup at a time), and milk. Continue to beat until a thick icing forms. Set aside ⅓ cup of the mixture in a small ziplock bag.
Add the peanut butter to the remaining cream cheese mixture and beat until well combined. Place this mixture in another ziplock bag.
Cut a small tip off the corner of the plain cream cheese bag and pipe a small dollop onto the center of each Rice Krispie slice. Then, cut a small tip off the peanut butter-cream cheese bag and pipe a crust-like swirl along the top edge of each slice. Serve and enjoy!