Chocolate Pumpkin Rice Krispie Treats

Medically reviewed by Christiana George Updated Date: January 6, 2026

The fall weather down south is a lot different from the fall weather back home. Here, I am still wearing my flip flops, capris, and short sleeves. Back home I would have to be bundled up with long pants, socks, shoes, sweater, and a jacket. I have not seen a lot of trees changing colors, but the fall decorations help me remember what season it is. It is pumpkin season! I have ideas floating in my head as to what else I can make with pumpkin puree. I need to get them out. Here is one of them. This recipe is based off the Maple Pumpkin Rice Krispie Treats I made last year.

The ingredients are pretty basic and assembly is a breeze. If you ever need to make a quick treat or dessert, Rice Krispie treats are the way to go. And you can make them so many different ways.

The big flavor in these particular treats are the Hershey’s Pumpkin Spice Kisses. These are delicious all on their own, but adding them to my Rice Krispie treats brought them to a whole other level.

I didn’t even chop them. I just threw them into the warm marshmallow mix until they melted, so the flavors would spread evenly throughout the treats.

Dark chocolate and pumpkin spice are always a winning combo in my book. Last year I used them to make the Maple Pumpkin Rice Krispie Treats and Maple Pumpkin Chocolate Chip Bread.

Can you smell that pumpkin spice? If not, get closer to your screen. Just kidding. Now these treats can be finished at this stage or you can be crazy like me and add another layer of flavor.

I found this really easy recipe for a marshmallow fluff frosting that I adapted for my recipe.

It is so light and fluffy and not too sweet. I am going to have to make some more to frost some cupcakes.

You have to hurry and frost the treats before you eat the frosting with a spoon. It is that good.

I’ve got another winning Rice Krispie Treat flavor and a winning combo of treats and frosting. The pumpkin spice flavors in both came together nicely. The textures of soft, fluffy frosting and crunchy Rice Krispies will keep the party going in your mouth. And the dark chocolate will make your tongue dance for joy. Go on and make some today!

Chocolate Pumpkin Rice Krispie Treats

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: no bake snack dessert dark chocolate chips rice krispies pumpkin marshmallows bars rice krispie treats American

Ingredients (24 squares)

For the treats

5 tablespoons butter
4 cups mini marshmallows
1/3 cup pumpkin puree
1 cup Hershey’s Pumpkin Spice Kisses
1/4 teaspoon salt
7 cups Cocoa Krispie cereal
1 cup dark chocolate chips

For the frosting

1 cup butter (2 sticks)
2 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
1 cup powdered sugar
1 jar (7 oz.) marshmallow fluff

Instructions

For the treats

In a large sauce pan, melt butter, marshmallows, and pumpkin puree over low heat. Stir until completely melted.

Remove from heat and add salt and Pumpkin Spice Kisses. Stir until the candies are all melted and mixture is smooth.

Next add Rice Krispies and stir until completely blended.

Then add the chocolate chips and stir gently. Some of the chocolate may melt. It’s ok.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

Place in fridge to cool.

For the frosting

In a stand mixer, beat butter, pumpkin puree, vanilla, and pumpkin spice on low until well mixed.

Add powdered sugar and beat on low until it is well blended into the butter mixture, then beat on medium/high until fluffy.

Then add the fluff and beat on low speed until all incorporated.

Spread frosting evenly over cooled treats and add sprinkles if desired.

Place treats back in fridge for frosting to set.

Once frosting is set, cut treats into squares and enjoy.

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Eating For Myself, Or Indulging in Simple Pleasures

Lifestyle

Christiana George

Updated Date:
January 1, 2026

Last week, Chris’s dad, a fanatical triathlete, was competing in the bike portion of a competition in Santa Barbara when he got hit by a car. When his mom called, absolutely panic-stricken, we were horrified. Luckily, the doctors determined that he would suffer no lasting damage, but Chris still decided to fly out to help take care of his parents.

I made the most of this unexpected autonomy. For starters, I swept, straightened, rearranged, and scrubbed… what? Are these not enjoyable activities to you people? No? Well, they aren’t to me either, but for some reason, there’s never time to get the chores out of the way when He’s around.

I also spent time with friends and caught up on the phone with ones I hadn’t talked to in awhile. And I went to the gym, multiple times! I also found myself lingering over meals, continuing to read long after I’d finished the physical act of eating. And finally, when it came to choosing what to eat, well, I had no one to think of but myself.

It’s not that I’m normally constrained in what I eat. Most of my meals are prepared for only myself—after all, for the majority of us, work and other obligations dictate our schedules, even when we work at home. But dinner, that’s always a shared affair. And when you’re preparing meals for more than yourself, you really ought to figure in the caloric needs of the other person, especially when that other person is a man (and is almost a foot taller than you). Yes, normally, dinners are a bit heavier than what I ended up making myself last week. And with meat.

Besides the times I ate out, dinners over the week can be broken into two categories, as follows:

Noodles. The ultimate comfort food. I would probably eat noodles every day if I could; the variations are endless.

Spicy noodles with stir-fried green beans

Udon noodles with eggs and tomatoes (For me, eggs and tomatoes is perhaps the ultimate comfort food.)

Burrata. I’d bought a container of burrata right before Chris left—and gleefully consumed all of it on my own. Renditions included:

Pizza with caponata and burrata

Apologies for the splatters and generally unruliness. These photos were taken impatiently, right before I tucked in.

What kinds of foods do you like to make for yourself?

(Breakfast, by the way, nearly always consists of Greek yogurt with granola, a squirt of honey, and whatever fruit I’ve got on hand. Along with a generous mugful of coffee from the French press. I am a total creature of habit.)