I have always been a Rice Krispie treat fan but these just totally kick it up a notch! Pumpkin, salted caramel, marshmallows…yum!! I always seem to have extra canned pumpkin hanging around in my fridge this time of year so when I went to make salted caramel rice krispie treats one afternoon, and saw I had some extra pumpkin hanging around, well, you can guess what happened next? And I am so glad I did! 
I had found these babies about a month ago thinking they would be great in something. I am so glad I finally found them a home. 🙂
So here is what you need! 
Spray a 9×13 pan, or close to it, with non-stick cooking spray and set aside. 
Divide out 2 cups worth of marshmallows and set aside. 
In a large stock pot over medium heat melt your butter stirring constantly. 
When you butter is melted reduce your heat to medium low and add in the rest of your marshmallows and caramel chips. Keep stirring until it is all melted and smooth. 
Mine did get pretty thick. Add in 1-2 tablespoons of vegetable oil to thin it out a little if you need. 
When it is all melted remove from the heat and add in your pumpkin and salt and stir it up. 
Next dump in your rice krispies and reserved 2 cups of marshmallows. 
Mix that wonderful gooey mess all up! 
Transfer the mixture into your prepared pan and gently press down evenly with the back of a spatula that was sprayed with cooking spray. 
This flavor combination is amazing and perfect for fall.
Let them set up and then cut into squares. Then try not to eat the entire pan! 😉
I would love if you would join my Friday link-up party!
Here is you printable recipe!
- 1 16 ounce bag mini-marshmallows
- 1 10 ounce bag of caramel baking chips
- 8 cups Rice Krispies Cereal
- 4 tablespoons butter
- ⅓ cup canned pumpkin puree
- 1 teaspoon salt
- 1-2 tablespoons vegetable oil (optional)
- Spray a 9x13 pan with non-stick cooking spray and set aside.
- Divide out 2 cups worth of marshmallows and set aside.
- In a large stock pot over medium heat melt your butter stirring constantly.
- When you butter is melted reduce your heat to medium low and add in the rest of your marshmallows and caramel chips. Keep stirring until it is all melted and smooth.
- Mine did get pretty thick. Add in 1-2 tablespoons of vegetable oil to thin it out a little if needed.
- When it is all melted remove from the heat and add in your pumpkin and salt and stir it up.
- Next dump in your rice krispies and reserved 2 cups of marshmallows.
- Mix that wonderful gooey mess all up!
- Transfer the mixture into your prepared pan and gently press down evenly with the back of a spatula that was sprayed with non-stick cooking spray.
- Let them set up and then cut into squares.
- Because these are extra thick, they can yield 24 good sized servings!
I have never heard of pumpkin & caramel added into rice krispies before. This sounds so good and perfect for Halloween & this time of year. Thank you for sharing this easy to make recipe!
You are welcome!
Sounds yummy! Thanks so much for joining us at the To Grandma’s House We Go link party. Your link has been pinned! Please join us again next Wednesday! Cheers!
Thank you and thanks for the pin!
totally great idea – i have one w/ peanut butter and chocolate frosting – just printed and will pin.
Thank you! Yum, peanut butter and chocolate sounds great too!
These sound and look delicious! Thanks for sharing. I’m your neighbor at #TuneInThursday. Blessings to you!
Thank you!
I just pinned your awesome Pumpkin Salted Caramel Rice Krispie Treats! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
Miz Helen
Thank you!
Gah! This is genius! I have never heard of caramel chips, and you definitely picked the best vehicle for them. This is a celebration of all things fall, and they look heavenly. You’ve got my brain spinning now, I’m wondering if this would work as well with apple butter. Apple and salted caramel are my favorite.
Thank you! They are awesome and I hope you enjoy!