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Overhead image of two pumpkin pie rice krispies on a plate in the center, with an additional slice on a smaller plate nearby.

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!
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Prep Time 35 minutes
Cook Time 5 minutes
Setting Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • ½ cup unsalted butter
  • 10 ounces marshmallows
  • 5-10 drops orange food coloring
  • 6 cups Rice Krispie cereal
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2 tablespoons whole milk
  • ½ cup peanut butter

Instructions
 

  • In a large pot over medium-low heat, melt the butter.
  • Add the marshmallows and 5 drops of orange food coloring, adding more as needed to reach your desired pumpkin pie color. Stir until the marshmallows are completely melted and smooth with no white streaks remaining. Remove from the 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!

Notes

  • Greasing the measuring cup helps press the cereal mixture evenly without sticking.
  • Let the treats cool completely before slicing to help them hold their shape.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.
  • For best texture, let chilled slices sit at room temperature for 10–15 minutes before serving.