Easy Rice Krispie Treat Pumpkins for Halloween

There’s something irresistible about the crunch of a Rice Krispie treat. It’s that perfect combo of chewy, crispy, and sweet that hits like a sugar-fueled hug. But come fall? We take that classic and crank the fun to eleven. Enter the Rice Krispie treat pumpkins—adorable, festive, and damn near addictive.

These aren’t just for kids. Sure, they look like they belong on a classroom Halloween table, but they hit all the nostalgic buttons for grownups too. They’re bright orange, round like pumpkins, and easy enough to make in one bowl with minimal cleanup. Plus, they’re bite-sized and party-perfect. No knives, no forks, no sticky trays of half-cut squares. Just grab, eat, and repeat.

What makes them pumpkins? The magic’s in the color and the shape. A little food coloring, a marshmallow base, and some strategic shaping with greased hands turn your childhood favorite into a harvest showstopper. Pop a Rolo or Tootsie Roll in the center, stick in a green candy leaf or pretzel stem, and boom—you’ve got yourself a treat that’s cute, clever, and straight-up crave-worthy.

Whether you’re hosting a Halloween bash, handing out goodies at a fall fair, or just want something seasonal without breaking a sweat, these little pumpkins bring the flavor and the fun. No baking, no stress, just pure autumn magic in a snackable sphere.

Why You’ll Love This Recipe

• No-bake and quick—done in under 30 minutes
• Only 6 ingredients, all pantry staples
• Kid-friendly, party-perfect, and super cute
• Easy to shape with just your hands and a little oil
• Customizable with fun toppings and decorations
• Perfect make-ahead treat for fall events

Ingredients

• 6 cups Rice Krispies cereal
• 1 10-ounce bag mini marshmallows (about 4 cups)
• 3 tablespoons unsalted butter
• Orange food coloring (gel or liquid)
• Mini Tootsie Rolls or Rolos (for pumpkin stems)
• Green M&M’s, candy leaves, or pretzel sticks (for leaves/stems)

Instructions

1. Melt the Butter and Marshmallows: In a large pot over medium heat, melt the butter. Add the mini marshmallows and stir until smooth.
2. Add Food Coloring: Stir in a few drops of orange food coloring until you reach a pumpkin-like hue.
3. Mix in the Cereal: Remove from heat. Add the Rice Krispies and stir until fully coated.
4. Cool Slightly: Let the mixture cool for about 5 minutes—it should still be warm but not hot.
5. Form Pumpkins: Grease your hands with butter or cooking spray. Scoop out small handfuls and shape into balls, about the size of a golf ball.
6. Add Stems and Leaves: While still warm, press a Tootsie Roll or Rolo into the top center of each ball. Add green M&M’s or candy for leaves. Let set on wax paper.
7. Cool and Serve: Let them firm up for 15–20 minutes, then serve or store.

Tips & Variations

• Use gloves: Lightly oiled gloves make shaping easier and less sticky.
• Add spice: Mix a dash of cinnamon or pumpkin pie spice into the marshmallow for extra fall flavor.
• Color pop: Use green candy melts to make tiny leaves with a piping bag.
• Allergy-friendly: Use safe cereal and marshmallow brands if serving to kids with allergies.

Note

Work fast once the cereal is mixed—if it cools too much, shaping becomes a chore. Don’t overheat the marshmallows or they’ll go stiff instead of gooey.

Serving Suggestions

• Pile in a basket for a cute party centerpiece
• Wrap in cellophane for festive gifts or party favors
• Stick on skewers or lollipop sticks for easy grabbing
• Serve on a fall dessert board with cookies, candy corn, and caramel dip

Nutrition Information (per pumpkin, about 20 treats)

• Calories: ~120
• Carbs: 24g
• Fat: 3g
• Sugar: 12g
• Protein: <1g
• Fiber: 0g

User Reviews/Comments

Nina L. – “So cute! Made these with my nieces and they had a blast. Big hit at the school party.”
Caleb W. – “I added cinnamon and used Rolos for stems—super tasty twist!”
Marta G. – “These are now our official Halloween treat. So simple and always impressive.”

FAQs

Can I make these ahead of time?
Yes! Make them a day in advance and store in an airtight container at room temperature. Best eaten within 2–3 days for max freshness.

What can I use instead of food coloring?
Try natural food dyes or skip it altogether. They’ll still taste great, just won’t look as pumpkin-like.

How do I keep them from sticking to my hands?
Use buttered or oiled hands, or wear disposable gloves coated lightly in oil. Shaping is way easier with greased palms.

Can I freeze them?
Not recommended. Freezing changes the texture and makes them hard and chewy.

What if my mixture is too hard to shape?
You may have overcooked the marshmallow or let it cool too much. Reheat slightly or try forming smaller pumpkins.

Conclusion

Rice Krispie treat pumpkins are everything you want in a fall recipe—quick, festive, and dangerously easy to devour. They’ve got charm, crunch, and a hit of nostalgia all rolled into one perfect little orb. No baking. No fancy gear. Just melt, mix, and mold.

Whether you’re feeding a horde of trick-or-treaters or just want something sweet to snack on during your horror movie marathon, these little guys deliver. Cute enough for a party, simple enough for a Tuesday night.

And if you’re wondering just how far back these marshmallow-and-cereal treats go, check out the history of Rice Krispies treats. Turns out, this humble snack’s been making people smile since 1939. Now you’re part of that crunchy legacy—with a pumpkin twist.

Print