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No-Bake Rice Krispie Treat Pumpkins

No-bake rice krispie treat pumpkins with a stretchy, marshmallow center and classic crispy crunch. Bright orange cereal treats are shaped like mini pumpkins and topped with a chewy candy stem and green leaf in about 20 minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
setting 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the treats
  • 4 tbsp unsalted butter
  • 1 can (10 oz) mini marshmallows plus 1 cup extra, divided
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 0.5 tsp orange gel food coloring or 8 drops red + 12 drops yellow liquid coloring
  • 6 cup crispy rice cereal
For decorating
  • 12 mini Tootsie Rolls for stems
  • 12 green spearmint leaf candies
  • 1 tbsp softened butter or nonstick cooking spray (for your hands)

Equipment

  • 1 large pot
  • 1 baking sheet

Method
 

Prep and melt
  1. Line a baking sheet with parchment paper and set it next to the stove.
  2. Melt the butter in a large pot over low heat.
  3. Add the 10 oz bag of marshmallows and the salt, then stir constantly until completely melted and glossy-smooth, 3–4 minutes.
  4. Remove the pot from the heat and stir in the vanilla and orange food coloring until the mixture is an even, bright pumpkin orange.
Coat and shape pumpkins
  1. Add the rice cereal and the remaining 1 cup of marshmallows, then fold gently until every piece is coated.
  2. Let the mixture cool for 3–5 minutes, until warm but comfortable to handle.
  3. Grease your hands, scoop about ½ cup of the mixture, and gently press it into a ball to keep it soft.
  4. Flatten the ball slightly, press your thumb into the top to make a shallow dent, and use the handle of a butter knife to press 5–6 vertical grooves around the sides.
  5. Press a Tootsie Roll into the dent for the stem and tuck a spearmint leaf right beside it, then place the pumpkin on the parchment.
  6. Repeat with the remaining mixture to make 12 pumpkins.
Set and serve
  1. Let the pumpkins set at room temperature for 30 minutes before serving.

Notes

Pro tip: cool the marshmallow mixture just until it’s warm and shapeable—if it’s too hot it won’t hold grooves, and if it cools too far it can turn grainy and harder to press. Store covered at room temperature for 2–3 days; they do not freeze well due to the cereal texture.