In case you wanted to feel more aware of your lack of social media followers, I wanted to let you know the Pumpkin Spice Latte has a verified twitter with over 116,000 followers, so naturally I had to make Browned Butter Pumpkin Spice Rice Krispie Treats . Pumpkin flavored anything has a bad wrap of being “basic”, which a term I totally hate. When did it become frowned upon to enjoy a seasonal produce item, scented with best spices that fall has to offer? I love pumpkin, and no matter how “basic” it becomes, I will still eat, drink, and decorate it to my hearts desire. Therefore, I bring you a grown up version of rice krispie treats. These are so simple to make, but the added step of browning the butter makes these taste so sophisticated. They’re are so much fun to make, I can’t wait to create more fun combos for the holiday season! Whip these babies up at your adults only halloween party and you’ll be the star of the night!
- 5 tablespoons unsalted butter
- 1/4 cup canned pumpkin puree
- 1 (10 ounce) bag mini marshmallows
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- lightly butter an 8-inch square cake pan.
- In a large pot, melt butter over medium-low heat. Once it melts, it will foam, then turn clear golden and then start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom. Watch very closely because once it browns it can burn in an instant.
- As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows and pumpkin. Stir the marshmallows, butter, and pumpkin until smooth.
- Add vanilla, salt, and spices, stir to combine.
- Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature. Believe me, if you don’t do this, you will have soggy rice krispie treats.
- Add the cereal and stir until combined.
- Quickly spread into prepared pan. I find its easiest to use a piece of parchment paper to press into pan with your hands.
- Let sit for 30 minutes to firm up, cut into squares and serve!
I followed Sally’s Baking Addictions recommendation for squeezing out the moisture in the pumpkin puree and I would highly recommend it to avoid overly wet treats!
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