Pumpkin Spice Rice Krispie Treats

I’m pretty sure that the next recipe I share with you needs to be “how to make pumpkin spice at home”, because I am going broke buying little canisters of premade pumpkin spice from my grocery store (Update: I finally made my own recipe, see how to make your own homemade pumpkin spice!). I have probably gone through a pound of the stuff so far, and it’s only been Fall for 3 days now (it couldn’t feel less like it though — it was 90 degrees in my house yesterday). I can’t stop, though, pumpkin spice is the flavor of the season (as Starbucks is keen to remind me) and it works perfectly in so many recipes. Case in point: today’s Pumpkin Spice Rice Krispie Treats (modeled after my gourmet rice krispie treat recipe!).

These pumpkin spice rice krispie treats are free of any real pumpkin, but don’t let your guard drop on the flavor front. These treats are loaded with flavor. To make this recipe, you’re going to first brown your butter (don’t worry, it’s simple and can all be done in one pot). Browning your butter (as you may recall me mentioning in my brown butter Nutella cookies) never fails to make your baked goods better, it makes life itself better. It’s toasty and rich and elevates the taste of your baked goods, and is the perfect complement to the marshmallows, pumpkin spice, and vanilla that we are using here today.

Once your Pumpkin Spice Rice Krispie Treats have been pressed into your 13×9 pan, you can drizzle them off with white chocolate if you’d like, but the sprinkles are totally mandatory. Traditional sprinkles (or “jimmies”) work just fine here, but I really like the extra texture that nonpareils add, so I used them here. Enjoy!