These Pumpkin Pie Rice Krispies are an easy fall treat recipe that brings all those cozy pumpkin pie flavors without the fuss of baking a whole pie. This is great for snacking after school, packing in lunchboxes, fall bake sales, or as a sweet dessert for any fall party.

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It’s a great way to get the kids involved in the kitchen, too, since they can help with mixing and shaping these no-bake goodies. It’s an awesome fall baking activity for the family.

How to Make Pumpkin Pie Rice Krispies

Ingredients you’ll need for this recipe

1/2 cup unsalted butter
10 oz marshmallows
Orange food coloring
6 cups Rice Krispie cereal
1 tsp vanilla extract
8 oz cream cheese
4 cups powdered sugar
2 tbsp milk
1/2 cup peanut butter

Step by Step Guide

1. In a large pot, melt the butter over medium-low heat. Once it’s melted, add the marshmallows and about 5-10 drops of orange food coloring. Stir until the marshmallows are completely melted and you get a lovely pumpkin color. Turn off the heat.

2. Stir in the Rice Krispies quickly until they’re fully coated. Spray two 9-inch pie pans with non-stick cooking spray.

3. Divide the mixture evenly between the pans, pressing it down and smoothing it out. Use the bottom of a measuring cup sprayed with cooking spray to help press the mixture evenly. Let them set on the counter for about an hour.

4. After an hour, flip the pans upside down onto a baking sheet lined with parchment paper. Gently remove the Rice Krispies from the pans, flip them right side up, and slice into pie-shaped pieces—about 8 slices per pan.

5. In a medium bowl, beat the cream cheese with a hand mixer until fluffy. Gradually add the vanilla, powdered sugar (one cup at a time), and milk, beating until you get a thick icing.

6. Transfer 1/3 cup of this mixture into a small zip-top bag and set it aside. Mix the peanut butter into the remaining cream cheese mixture, then transfer it to another small zip-top bag.

7. Cut a small tip off the corner of the bag with the cream cheese mixture and pipe a dollop onto the center of each Rice Krispies slice. Use the peanut butter mixture bag to pipe a swirl or “crust” on top of each slice.

Serve and Enjoy!

For Bake Sale Ideas

Wrap treats individually for easy grab-and-go, and label them with ingredients and a sweet note. Stick to no-mess goodies like bars or Rice Krispies, and offer options for kids and cozy flavors for adults. Keep pricing simple and display with cute fall touches. Don’t forget bite-sized samples—they help sell!

Important Recipe Notes

Give the treats at least 30 minutes to cool and firm up before cutting. They’ll hold together better and won’t be as sticky.
Add more marshmallows if needed – If your mixture feels too dry, toss in a few extra mini marshmallows while stirring. It should be sticky but easy to press into the pan.
Use a round pan to shape them like mini pies or top with a dollop of whipped cream for a cute touch at parties.
Store in an airtight container – These keep well on the counter for up to 3 days, but they’re tastiest within the first day or two!

Ingredients

1/2 cup unsalted butter
10 oz marshmallows
Orange food coloring
6 cups Rice Krispie cereal
1 tsp vanilla extract
8 oz cream cheese
4 cups powdered sugar
2 tbsp milk
1/2 cup peanut butter

Instructions

In a large pot, melt the butter over medium-low heat. Once it's melted, add the marshmallows and about 5-10 drops of orange food coloring. Stir until the marshmallows are completely melted and you get a lovely pumpkin color. Turn off the heat.
Stir in the Rice Krispies quickly until they’re fully coated. Spray two 9-inch pie pans with non-stick cooking spray.
Divide the mixture evenly between the pans, pressing it down and smoothing it out. Use the bottom of a measuring cup sprayed with cooking spray to help press the mixture evenly. Let them set on the counter for about an hour.
After an hour, flip the pans upside down onto a baking sheet lined with parchment paper. Gently remove the Rice Krispies from the pans, flip them right side up, and slice into pie-shaped pieces—about 8 slices per pan.
In a medium bowl, beat the cream cheese with a hand mixer until fluffy. Gradually add the vanilla, powdered sugar (one cup at a time), and milk, beating until you get a thick icing.
Transfer 1/3 cup of this mixture into a small zip-top bag and set it aside. Mix the peanut butter into the remaining cream cheese mixture, then transfer it to another small zip-top bag.
Cut a small tip off the corner of the bag with the cream cheese mixture and pipe a dollop onto the center of each Rice Krispies slice. Use the peanut butter mixture bag to pipe a swirl or "crust" on top of each slice.