Rice Krispie Treat Pumpkins
Servings 20
These pumpkin-shaped Rice Krispie treats are brightly colored and ideal for Halloween celebrations. They’re simple to prepare, fun for kids, and can be made in advance. Plus, they’re easy to adapt to be gluten-free and vegan.
Ingredients
For the pumpkins:
- 2 tablespoons (28 grams) unsalted butter or coconut oil/vegan butter
- 3 cups (141 grams) marshmallows 5 ounces
- 1/4 teaspoon vanilla
- pinch of salt
- 4 cups (108 grams) Rice Krispies or gluten-free crisp rice cereal
- orange food coloring see notes
For decoration:
- mini pretzels
- 2 tablespoons (28 grams) unsalted butter or vegan butter, softened
- 1/2 cup (60 grams) powdered sugar
- 1 1/2 teaspoons milk or milk-alternative of choice
- pinch of salt
- green food coloring
Instructions
- In a large, microwave-safe bowl, combine the butter, marshmallows, vanilla and salt.2 tablespoons (28 grams) unsalted butter, 3 cups (141 grams) marshmallows, 1/4 teaspoon vanilla, pinch of salt
- Microwave on high for 20 seconds, then stir. Continue microwaving in 20-second intervals, stirring after each, until the mixture is fully melted and smooth. I only need about 40 seconds total.
- Stir in orange food coloring until you achieve the desired pumpkin color.orange food coloring
- Remove from microwave and stir in the Rice Krispies, mixing until well combined.4 cups (108 grams) Rice Krispies
- Let the mixture cool slightly so it’s easier to handle but still warm. Grease your hands with butter, coconut oil or nonstick spray and form small pumpkin-shaped balls (about 1/4 cup or 30 grams in size). While the pumpkins are still soft, press a broken pretzel rod into the top center of each one to create the stem.mini pretzels
- Store undecorated pumpkins in an airtight container at room temperature for up to 3 days. If you're in a humid climate, it might help to store them in the fridge, though they may lose a bit of their softness.
- Add the buttercream the day of serving. In a small bowl, beat the softened butter until creamy. Gradually add powdered sugar and the pinch of salt, mixing until smooth. Add milk as needed, starting off with 1/2 teaspoon. You might need up to 1 1/2 teaspoons of milk total. Stir in green food coloring.2 tablespoons (28 grams) unsalted butter, 1/2 cup (60 grams) powdered sugar, 1 1/2 teaspoons milk, pinch of salt, green food coloring
- Use a piping bag with a small round tip to pipe a small leaf next to the pretzel stem on each pumpkin.
- Store in an air tight container until ready to serve.
Notes
- If you don't have orange food coloring, you can use yellow and red to make orange, using a 2:1 ratio. Your pumpkins will come out quite orangey! If using natural food coloring powder, then dissolve it in the melted butter/oil before adding the rest of the ingredients to the bowl. If you need to add more, dissolve the powder in a tiny bit of vanilla and add that to the marshmallow mixture.
- For vegan: use vegan butter or coconut oil in the treats, vegan crisp rice cereal, vegan marshmallows, and vegan butter and milk for the buttercream. Make sure your pretzels are vegan. See post for lists of vegan brands.
- For gluten-free: use gluten-free crisp rice cereal and pretzels. See post for brand recommendations.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 89kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 39mgPotassium: 9mgFiber: 0.03gSugar: 10gVitamin A: 443IUVitamin C: 4mgCalcium: 2mgIron: 2mgNet Carbs: 17
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