Pumpkin Rice Krispie Treats with Pretzel Stems

Pumpkin Rice Krispie Treats

These Pumpkin Rice Krispie Treats are classic marshmallow cereal treats shaped into individual pumpkins. They get their orange color from food coloring, not pumpkin purée, so the crispy rice stays visible beneath the pretzel stems and piped green leaves and vines.

Shape the mixture while it is warm enough to hold together but cool enough to handle. Insert the stems before the pumpkins firm, then wait to add the icing until the treats can hold their shape.

Ingredients for Pumpkin Rice Krispie Treats

• 4 tablespoons unsalted butter (55g)
• 10 ounces mini marshmallows (285g)
• Orange gel food coloring, about 8 to 12 drops, or as needed
• 6 cups crispy rice cereal (150g)
• 6 to 8 pretzel rods or thick pretzel sticks, broken into twelve 1-inch stem pieces
• About 1/2 cup green decorator icing or firm vanilla frosting tinted green
• Nonstick cooking spray or a little extra butter, for hands and tools

Use icing thick enough to hold leaves and curls; a thin glaze will run off the textured treats. Regular marshmallows can replace mini marshmallows at the same weight.

How to Make Pumpkin Rice Krispie Treats

Yield: 12 medium pumpkins. Prep: 20 minutes. Cook: About 5 minutes. Total: About 45 minutes, including firming time.

1. Prepare the work area: Line a baking sheet or work surface with parchment. Lightly grease the parchment, your hands, and a scoop or spoon. Break the pretzels into stem pieces and put the green icing in a piping bag or small zip-top bag.
2. Melt and color the marshmallows: Melt the butter in a large saucepan over low heat. Add the marshmallows and stir frequently for 3 to 5 minutes, until melted and glossy. Do not let them brown. Stir in the orange gel coloring a little at a time until the color is even.
3. Add the cereal: Remove the pan from the heat. Gently fold in the crispy rice cereal for 1 to 2 minutes, until no dry pockets remain and the mixture holds together when pressed. Avoid crushing the cereal.
4. Shape the pumpkins: Let the mixture cool just until it is comfortable to handle, usually 2 to 4 minutes. Divide it into 12 portions. With lightly greased hands, press each portion together and form a slightly uneven round pumpkin. Flatten the bottom a little so it stands. Work promptly, but do not pack the cereal so tightly that the treats become hard.
5. Add the stems: While the pumpkins are still warm, press a pretzel piece upright into the top of each one, leaving about 1/2 inch exposed. Gently press the cereal around each stem to anchor it.
6. Let them firm: Leave the pumpkins uncovered at room temperature for 15 to 20 minutes, until they hold their shape and feel firm to a light touch.
7. Decorate: Pipe one or two green leaves beside each stem, then add small curling vines. Use a leaf tip if you have one, or cut a small opening in a zip-top bag. Let the icing set before covering or stacking the treats.

How to Keep the Pumpkins from Falling Apart

If the mixture sticks to your hands, reapply a very thin coating of spray or butter. If a pumpkin cracks, press a pinch of still-warm mixture over the gap. Shaping while the cereal is pliable and flattening each base slightly will help the pumpkins stand without compressing them into dense balls.

Serving and Storage

Serve at room temperature, with a mix of small and medium pumpkins on a platter. For a Halloween dessert spread, pair them with Peanut Butter Spider Cookies.

Once the icing has set, store the treats in an airtight container at room temperature for up to 5 days. Place parchment between layers to protect the leaves, vines, and stems. The treats can be made a day ahead; refrigeration is unnecessary except for brief firming if needed. Do not reheat the finished pumpkins.

Nutrition

Approximate nutrition per pumpkin, based on 12 treats: 210 calories, 1g protein, 6g fat, and 39g carbohydrates. Approximate values per 100g: 390 calories, 2g protein, 11g fat, and 72g carbohydrates. Values will vary with the pretzels, icing, and portion sizes used.