Dairy-Free Pumpkin Spice Rice Krispies Treats are allergy-friendly, soft, chewy, and gooey. Perfect for a fun snack or festive party dessert.
What's more nostalgic than taking a bite into a rice krispies treat? Not much! I started making these homemade bars a couple years ago and I don't know why I ever stopped. They're the easiest and tastiest little dessert – perfect for all the upcoming holiday festivities.
Dairy-Free Pumpkin Spice Rice Krispies Treats are subtly flavored so even if you're not a huge pumpkin lover, you might just fall in love with these. I personally LOVE pumpkin everything this time of year. I'll take pumpkin from the time I wake up to the time I go to bed. Seriously, I have pumpkin flavored tea, pumpkin pasta sauce, pumpkin seeds for salads, the list goes on!
I often get a lot of readers asking if I'm vegan and it makes sense because I do post a lot of plant-based recipes. To answer the question, I am not BUT I do eat mostly plant-based meals. I am fully dairy and egg free and don't eat meat or fish often but I am not fully vegan. I get excited to create vegan recipes because I know how hard it can be searching online for vegan, vegetarian, or allergy-friendly options. (Especially around the holidays!!)
With that note, this recipe can easily be made vegan simply by using vegan marshmallows and whipping up your own icing. To make gluten-free, just use brown rice crisp cereal – and remember to always check labels!
These gooey bite-sized treats come together so quickly, you'll wonder why you never tried making this family favorite before. Simply spray a baking dish, melt the coconut oil, warm the pumpkin and spices, fold in marshmallows, let cool, stir in cereal, transfer to baking dish, spread out and let set.
Once set, let your decoration dreams come to life. I kept it super simple with a simple white drizzle, but you could add candy on top or use multicolored icing. A little pro tip I learned while browsing the baking aisle, is to look for "cookie icing" it comes in a little pouch and is much easier than trying to drizzle with a spoon or piping bag. I'm not much of a decorator or crafter, so for me to attempt to decorate desserts, I need all the help I can get.
Want more pumpkin recipes? Check these out!
Dairy-Free Pumpkin Spice Rice Krispies Treats
- 3 tablespoons coconut oil
- ⅛ cup canned pumpkin
- ¼ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1 10-ounce bag mini marshmallows
- 6 cups crispy rice cereal
- Optional toppings: Icing, sprinkles, candy
- Spray a 9x13 baking dish with non-stick spray and set aside.
- In a large saucepan, melt coconut oil over low heat. Add the pumpkin and stir until warm. Mix in vanilla extract, pumpkin spice, and salt. Fold in marshmallows, stirring occasionally until just melted. Remove from heat.
- Allow the marshmallow mixture to cool to room temperature then stir in the cereal until completely combined.
- Transfer mixture to prepared baking dish and spread out. You don't want to pack the mixture down but gently press to make an even layer. Let set before decorating or cutting into squares.
- To decorate, drizzle icing over the top of rice krisipies.