These Vegan Pumpkin Spice Rice Krispie Treats are to die for. They are based off of my original recipe but this go round, I’ve added some extra butter, some beautiful warming spices, and added a cinnamon brown sugar & flaky salt topping. The results are a seasonal treat that is so over-the-top good, you’ll want to make them again and again. I myself have made them 3 times now and everyone who eats one raves about them! I’ve basically turned the volume all the way up on a classic nostalgic treat and on top of that they’re completely vegan. Uh!
VEGAN RICE KRISPIE TREATS
This recipe is very simple and straightforward. You’ll need vegan butter, vegan marshmallows (see notes under the recipe), puffed rice cereal, vanilla extract, a pinch of salt for flavor, pumpkin pie spice mix, a pinch of turmeric, brown sugar, and flaky salt, to top. You can use a store-bought pumpkin pie spice blend like this one or I also recommend this Pumpkin Pie Spice recipe. This is my favorite flaky salt.
Before we mix all of these ingredients together to make the most delicious rice krispie treats you’ve ever had, you’ll need to decide what you’d prefer: thin, bar-like treats or big, blocky, bakery-style treats. If you choose the latter, like moi, then you can use a square baking dish to shape the mixture- 9″ x 9″ or 8″ x 8″ being ideal. A loaf pan will also work, creating even thicker blocks. For thinner, simply use a larger baking dish.
MAKING THE TREATS
First, you want to use a big pot so that you have plenty of room to stir and mix the kripsies. Second, you’ll want to use a large non-stick spatula as I find it works best to mix everything together and to use for easily pressing the mixture into the dish. Third, I recommend lining the baking dish with parchment paper to help remove them once cooled.
Once the butter is melted, you toast the spices for just a bit and then you add the vanilla extract and mix once again until you have a large blob! Then you add the cereal and mix until well combined. You can always sneak a bite at this point because you deserve it.
CINNAMON BROWN SUGAR FLAKY SALT TOPPING
For the topping, we are using a simple mixture of brown sugar, cinnamon, and flaky salt. This really adds a lovely pop of flavor and some nice texture so DON’T skip this step. I’m serious, y’all. Just sprinkle this mixture over the treats once they are pressed into the dish. It will naturally stick.
LET THEM CHILL OUT
These treats will set at room temperature but popping them in the fridge will expedite the process and really help them to set. And even though you can enjoy them at room temperature, I think they are excellent after being chilled for a few hours, overnight even better. I find that the firm texture, cool out of the fridge, is just outrageously good. That’s up to you, though! Try it both ways and let me know what you think.
WANT TO TRY SOME OTHER TREATS?
Perfect Chocolate Chip Cookies
ENJOY THESE PUMPKIN SPICE RICE KRISPIE TREATS!
If you do make the this, please leave a comment and a rating below as this greatly helps my recipes to be seen! And if you share it on social media, please tag me. I love to see it. I can’t wait to hear what you all think of this recipe. Happy cooking, y’all!
–Timothy
Rice Krispies 10 ounces vegan mini marshmallows* 1 tablespoon brown sugar 1. Line a loaf pan or baking dish with parchment paper. Clip the sides so that the paper stays put if you have some. 2. Add plant butter to a large pot and melt completely on medium-low heat. Once melted, add the pumpkin spice blend and turmeric and toast for about 30 seconds. Then add the marshmallows and stir frequently with a non-stick spatula for about 10 minutes, continuing to cook on medium-low, until the mixture is nice and gooey. 3. Once the marshmallows are melted completely and become one blob, add the vanilla and salt. Mix well and pour in your cereal. Mix until combined. 4. Once the mixture becomes a cohesive lump, transfer to a parchment-lined baking dish and, using the spatula, press the mixture firmly into the baking dish. 5. For the topping, mix the brown sugar, cinnamon and flaky salt in a small bowl until well combined. Sprinkle evenly overtop of the cooling rice krispie treats. 6. Allow to cool, cut, and eat! You can use Dandie's or the vegan Trader Joe brand marshmallows (TBH I think they are the same exact product..). Both are gelatin free! Make sure to get the minis (as opposed to the large) because they will melt faster and more easily.
Ingredients
1 stick vegan butter (8 tablespoons)
1 ½ tablespoons pumpkin spice blend
½ teaspoon turmeric
5 cups puffed rice cereal*
2 teaspoons vanilla extract
Pinch of sea salt
Topping
½ teaspoon cinnamon
½ teaspoon flaky saltInstructions
notes
If you are storing in the fridge overnight, I recommend covering the treats with a lid or plastic wrap so they don't absorb the flavors of the fridge.
Technically, the original Rice Krispies are fortified with Vitamin D3 which is derived from wool. Some would say this makes them not vegan and others would say that because it is .001 percent of the ingredients (you'll notice it is very last on the ingredient list) it doesn't matter. I will let you decide for yourself and use whatever cereal you are comfortable with. There are organic brands of puffed rice cereal that do not have D3.
You can let these cool on the counter but I personally like to pop them in the fridge for about 30 minutes before eating. Up to you!
2 comments
really really really loved the recipe…you are right, these treats are to die for….keep sharing….
Aww, thank you! So great to hear this. I love them, too. Happy cooking!