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Rice Krispie Treats Pumpkins

Rice Krispie Treat Pumpkins

  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 mins
  • Yield: ~24 pumpkins
  • Category: Dessert, Halloween
  • Method: Simmered, Mixed
  • Cuisine: Holiday


Rice Krispie treats pumpkins dyed orange then topped with a Kit Kat stem, M&M leaf, and cute candy faces to make the perfect Halloween dessert!


  • 3 Tbsp unsalted butter
  • 10 oz marshmallows
  • 6 C Rice Kripies cereal
  • Red and yellow food coloring (I used 10 drops red and 40 yellow)
  • Kit Kat minis
  • Green M&M's
  • Black cookie icing
  • Candy eyeballs


  1. Heat 3 Tbsp unsalted butter in a large saucepan over low heat. Add in 10 oz of marshmallows and stir until completely melted. (Alternatively, you can do this in the microwave, heating in 30 second intervals and stirring until melted.)
  2. Add in red and yellow food coloring until your desired color of orange. I used 10 drops of red and 40 drops of yellow. 
  3. Pour 6 cups of Rice Krispies cereal into the marshmallow mixture and stir until combined.
  4. Spray a platter lightly with cooking spray then spray your hands with cooking spray. Once cool enough to handle, begin rolling the Rice Krispies into tight balls. 
    • Tip: Respray your hands as you work to keep the Rice Krispie treats from sticking to them!
  5. Push a mini Kit Kat into the top of each pumpkin as the stem. Press a green M&M next to the Kit Kat to look like a leaf (the M&M will go in easier once the Rice Krispie treats have hardened slightly.) 
  6. Using the black cookie icing, dot the back of the candy eyeballs and stick them to the pumpkin. Finish off by creating a unique face with the icing.
  7. Enjoy! You can store these in an airtight container for up to 2-3 days....but we all know Rice Krispie treats never last that long. 😛


Shopping: You'll need to pick up a 12 oz box of Rice Krispies cereal, 12 oz bag of marshmallows, 0.88 oz container of small candy eyeballs, 7 oz container of black cookie icing, 8 oz bag of mini Kit Kats, and a 10 oz bag of M&M's (to make sure you have enough green ones!) If you don't already have them, you'll also need red and yellow food coloring, unsalted butter, and cooking spray. 

Substitutions: Any type of puffed cereal can be used in place of Rice Krispies and the candy eyeballs and cookie icing aren't needed if you only want to make pumpkins without faces. You can also substitute the Kit Kat and M&M for other toppers that look similar such as a tootsie roll or pretzel for the stem and green icing for the leaf. I find the Kit Kat and M&M taste best and are easiest to work with!   

Prep: I like to have all my ingredients ready to go before heating the marshmallows. I set aside a bowl of mini Kit Kats, separate out the green M&M's, measure out my Rice Krispies, and spray a cooking sheet with cooking spray so I'm ready to go! You'll be spraying your hands as you work to create the Rice Krispie treats pumpkins so being prepared makes this process easier!

Cooking:  You can melt your butter and marshmallows either on the stove in a large saucepan or in the microwave using a large microwavable bowl. Just make sure either is large enough for your 6 C of Rice Krispies and 10 oz of marshmallows! 

Storage: Leftover pumpkins can be stored at room temperature in an air-tight container for up to 2-3 days. 

Keywords: Halloween dessert, kid-friendly baking, Rice Krispies treats

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