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Step 1: In a large saucepan, melt the butter over low heat. Add the pumpkin puree and cook, stirring constantly until it’s heated through.

Step 2: Stir in vanilla extract, cinnamon, nutmeg, cloves, and salt to the pumpkin mixture, mixing well.

Step 3: Add marshmallows to the saucepan, stirring frequently until completely melted and the mixture is smooth.

Step 4: If using, add a few drops of orange food coloring to achieve a pumpkin-like color. Mix thoroughly.

Step 5: Remove the saucepan from heat and immediately stir in the Rice Krispies cereal until they are evenly coated with the marshmallow mixture.

Step 6: Press the mixture into a greased 9×13 inch baking dish. Flatten the surface using a spatula or a piece of wax paper to prevent sticking.

For an extra touch of fall, sprinkle crushed graham crackers or cinnamon sugar on top before the mixture sets for added texture and flavor.

Ensure the pumpkin puree is cooked with butter to remove excess moisture, which helps maintain the treats’ crispiness.

Cut into squares and serve on a platter with warm apple cider or your favorite fall beverage.

Lightly grease your hands with butter or cooking spray when pressing the mixture into the pan to prevent sticking.
Store in an airtight container to keep them fresh and crispy.