Rice Krispie Pumpkins are fun, easy, and only require a few ingredients. Plus, they're perfect for a quick snack or treats for trick-or-treaters!
It's that time of year again! Time to break out the decorations and get ready for Halloween. I love making Rice Krispie Pumpkins because they're like decorations and snacks rolled into one!
They are so easy to make and only require a few ingredients that you probably already have in your pantry.
Plus, they're really cute - perfect for bringing to a Halloween party or giving out to trick-or-treaters. Best of all, they only take about 30 minutes to make from start to finish
It only takes a minute or so to melt your marshmallows in the microwave in 15-second blasts. Once they're melted, you'll add orange food colouring and Rice Krispies.
You'll gently stir everything together, then form the mix into pumpkin-shaped balls. It's a bit of a sticky job, but that just makes it more fun!
After that, you'll make a simple royal icing with egg whites, icing sugar cream of tartar and a little green colouring. Then it's just a case of piping on some decoration and leaving them to set in a cool place.
The best thing about this recipe is that you can use it as a Halloween activity for the kids! Get them to help at every stage, or just pop your formed pumpkins on a plate, and set up a pumpkin decoration station.
Lay out plates with icing pens, edible glitter and sprinkles. Then let the kids get creative and draw faces or other decorations onto the pumpkins.
And there you have it! A simple recipe for Rice Krispie Pumpkins that the whole family will love. These tasty little treats are perfect for Halloween parties or just table decorations. So get creative and enjoy!
To help you get perfect pumpkins, I've included some detailed step-by-step instructions below. Plus, there are pictures for each step, so you can see exactly how I did it.
Ingredients
For the rice krispie pumpkins
- 300 g (10.6 oz) marshmallows
- 45 g (1.6 oz) slightly salted butter cubed
- 200 g (7.1 oz) rice krispies
- 2 tsp orange natural food colouring
- 5 pretzel sticks (pretzel rods) broken into quarters
For the royal icing
- 170 g (6 oz) icing sugar (powdered sugar)
- 1/2 tsp (0.5 tsp) cream of tartar
- 1 medium free range egg white
- 2 tsp green natural food colouring
Instructions
Make the rice krispie pumpkins
Place the marshmallows and butter in a very large, microwave safe mixing bowl.
Microwave in 15-second blasts, stirring between each burst until melted and smooth. Be careful, it can get hot.
Add the orange food colouring.
Mix until the colour is evenly distributed. If your mix starts to set, you can pop it back in the microwave for another short burst.
Add the rice krispies in two batches.
Mix until evenly coated.
Lightly oil your hands and take small handfuls of the mixture (25g portions / a little under an ounce). Place them on a lightly greased surface. You should get 20 in all.
Use your hands to roll a portion into a ball, squeezing to compact. If you find it's too sticky to work with, you can use an oiled piece of baking paper to help you.
Repeat until you have 20 neat balls.
Push a piece of pretzel stick into the top of each pumpkin to make the stem.
Leave them to set and lose their stickiness while you make the royal icing.
Make the royal icing
Put the icing sugar, cream of tartar and egg whites in a bowl.
Whisk until well combined (it should be very thick) then add the green food colouring.
Stir and add more as necessary until you have a leaf-green shade.
Transfer to a piping bag and snip 1-2mm (1/32 - 1/16 inch) off the end of the bag.
Pipe leaves and tendrils onto the pumpkins and leave them to set.
Pointers, tricks and troubleshooting tips for the perfect Rice Krispie Pumpkins
Are Rice Krispie Pumpkins easy to make?
Rice Krispie Pumpkins are super easy to make! All it involves is melting some marshmallows, mixing everything together and shaping the mixture into pumpkins.
Royal icing might seem intimidating if you haven't made it before, but again, it's simply a case of whisking everything together in a bowl! Simple!
Once your marshmallow and Rice Krispie mix is prepared. Make your royal icing, pop it into the piping bag, and let the kids take over.
It's the perfect recipe for making with the kids over the spooky season, as they'll have so much fun decorating their own Rice Krispie pumpkins! You could even go one step further and put out bowls of candy eyes or other decorations and turn your kitchen table into a pumpkin-making activity station.
Will I need any special equipment to make Rice Krispie Pumpkins?
The main pieces of equipment you'll need for this recipe are bowls. You'll need a bowl for melting the marshmallows and a bowl for making the royal icing.
I used a microwave to melt the marshmallows and butter in a bowl, but if you don't have a microwave, you can set the bowl over a pan of simmering water. Ensure the bowl is heatproof, and don't let it touch the water, or the marshmallow may burn.
Apart from bowls, you'll need some measuring scales/cups, a piping bag for adding the leaf decorations and a sieve.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
What is royal icing?
Royal icing is a type of icing that is typically used to decorate cakes or cookies. It is made with egg whites, sugar, water, lemon juice or cream of tartar.
What is cream of tartar?
Cream of tartar is a white powder that is used as a leavening agent in baking. It also stabilises whipped egg whites and prevents them from deflating.
Fun fact: Cream of tartar is made from the sediment that forms inside wine barrels during fermentation!
How can I tell if butter has gone off?
Butter can go rancid if it's not stored correctly, so if you haven't been keeping your butter in a sealed container in the fridge, it may be spoiled!
When butter spoils, it becomes darker in colour and may develop a layer of condensation or 'sweat' on the surface. This happens when the liquid and fat break apart as bacteria break down the proteins.
Rancid butter has an off-putting smell and taste, usually described as sour or tangy. When you taste old butter, it tends to have a strange 'fizzy' mouthfeel.
So if your butter has any of these signs, you should throw it away.
Are Rice Krispie Pumpkins suitable for vegetarians?
This recipe should be vegetarian, as long as you ensure your marshmallows are vegetarian.
Some brands of marshmallow use pork or beef gelatine as a thickening agent. It tends to be cheaper or off-label brands which use gelatine. So you'll most likely need to pay extra for higher quality, vegetarian marshmallows.
Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your Rice Krispie Pumpkins.
Are Rice Krispie Pumpkins suitable for vegans?
This recipe contains a couple of non-vegan ingredients, but you can easily make it vegan by using vegan marshmallows and plant-based butter.
Vegan marshmallows: In the UK there are many brands of vegan marshmallows available. For example, Marks and Spencer make a brilliant version in their Plant Kitchen range. Or you could use Free From Fellows vegan marshmallows.
Vegan butter: For vegan butter, I would recommend using Flora Plant or Naturli. Both have a similar fat content to dairy butter which means they behave similarly to dairy butter. Plus, they have a lovely buttery taste.
Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your Rice Krispie Pumpkins.
Are Rice Krispie Pumpkins gluten-free?
Kellog's Rice Krispies are made with malt, which comes from barley. So they may contain gluten.
However, many other brands of puffed rice breakfast cereals are gluten-free. So check packet labels, and you'll most likely find a gluten-free brand on the cereal aisle of your nearest supermarket or on the free-from aisle.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your Rice Krispie Pumpkins.
Are Rice Krispie Pumpkins keto-friendly?
This recipe isn't suitable for a ketogenic diet, as it contains too many carbs and sugar.
A ketogenic diet limits your intake of carbs and focuses on high-fat, low-carb foods to help you achieve ketosis. In order to stay in ketosis, you need to limit your carb intake to around 50 grams per day. This recipe contains too many carbs, so it's not suitable for a keto diet
Are Rice Krispie Pumpkins healthy?
While Rice Krispie Pumpkins are not typically considered a health food, they are a relatively healthy option when compared to other desserts. Rice Krispies are a good source of complex carbohydrates, and there isn't too much sugar in this recipe compared to cookies or cakes.
Are Rice Krispie Pumpkins safe to eat while pregnant?
Yes, Rice Krispie Pumpkins are considered a safe food to eat while pregnant. However, please consult with a medical professional to get tailored advice for your individual situation.
As always, ensure that your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Rice Krispie Pumpkins suitable for babies and toddlers?
Unfortunately, this recipe isn't suitable for children under 5 as it contains sugar and would also pose a choking hazard.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with Rice Krispie Pumpkins?
Rice Krispie Pumpkins are the perfect trick or treating snack, or work as part of a Halloween table. But there are so many things that go well with Rice Krispie Pumpkins! Here are just a few ideas:
- Ice cream
- Chocolate sauce
- Caramel sauce
- Whipped cream
- Fresh fruit
The possibilities are endless! Just get creative and have fun.
Can I make these Rice Krispie Pumpkins without orange food colouring?
Feel free to make these Rice Krispie Pumpkins without food colouring, but they won't have the distinctive orange pumpkin colour!
If you can't find any orange food colouring, you could mix a 2:1 ratio of yellow and red food colouring to make your own orange version.
Or, if you don't want to use food colouring, you could leave them plain and shape them into Rice Krispie Ghosts instead!
How can I add chocolate to this recipe?
If you would like to add chocolate to your Rice Krispie Pumpkins, there are a few ways that you can do this.
- You could melt some chocolate and drizzle it over the top of your finished Rice Krispie Pumpkins.
- Or you could stir some cocoa powder into the melted butter before adding it to the Rice Krispies. Though this will change the appearance of your pumpkins.
- If you don't want to sacrifice the vibrant orange colour, you could swap melted marshmallows for melted white chocolate. Though the texture will be harder, and you may need to change the amount of chocolate you use.
How long will Rice Krispie Pumpkins keep?
Your Rice Krispie treats will be safe to eat for 3-4 days if you keep them in a sealed container in the fridge. However, they will become soft within a day or two, so they are best made when you want to serve them.
How should I store Rice Krispie Pumpkins?
As I said above, you should keep your pumpkins in a sealed container in the fridge. However, they will become softer the longer you leave them. So they are best enjoyed fresh.
Can I leave Rice Krispie Pumpkins out on the counter?
You can leave your Rice Krispie Pumpkins out on the counter while you're serving them, but ideally, you should cover them with a lid or cake cover. The pumpkins will have a sticky surface, so they'll be a bug magnet and trap. No one wants a Rice Krispie and fly treat - even if it does seem Halloween-appropriate!
Can I make Rice Krispie Pumpkins ahead?
I wouldn't make these Rice Krispie Pumpkins any more than a few hours ahead, as they may become soft or soggy in the fridge.
Can I keep Rice Krispie Pumpkins in the refrigerator?
You should store your Rice Krispies in the refrigerator containing butter. However, they will likely become soft/soggy after a day, so they're best enjoyed fresh.
Can I freeze Rice Krispie Pumpkins?
This recipe isn't suitable for freezing, as the Rice Krispies will become really soggy as they defrost, and the texture will be unpleasant (gritty and mushy simultaneously!)
Can I make these Rice Krispie Pumpkins in a different quantity?
If you want to make more or less of this recipe, go right ahead! This recipe uses just under a 2:1 ratio (1.75:1 to be precise) of marshmallow and butter to Rice Krispies.
If you want to be accurate, it's best to use a free online recipe size calculator. Simply enter the current ingredients list and the recipe serving size with your desired size and it will work out the new quantities for you.
Can I make these Rice Krispie Pumpkins as one big pumpkin?
You could try it, but I'm not sure how well one large pumpkin would hold together. It would take much longer to set and may not be fully set in the centre.
Can I make Rice Krispie Pumpkins in a stand mixer such as a KitchenAid or Kenwood Mixer?
You won't need a stand mixer for the pumpkins - all you need is some bowls and a spoon!
However, you could use a stand mixer or electric hand whisk to mix the cream of tartar, as it requires whisking egg whites.
Can I make Rice Krispie Pumpkins with a food processor?
Nope! There's no part of this recipe that would require a food processor!
How can I make sure my Rice Krispie Pumpkins turn out perfectly?
- There are a few things that you can do to make sure your Rice Krispie Pumpkins turn out perfectly:
- Make sure all of your ingredients are in good condition. There's nowhere to hide if you use old marshmallows or stale Rice Krispies!
- Follow the recipe exactly as it is written. The marshmallow ratio to Rice Krispies gives the perfect amount of binding without being too soggy.
- When adding the food colouring, add it a little bit at a time until you get the desired shade.
- Ensure you oil your hands so the Rice Krispie mixture doesn't stick to you. This will help you get picture-perfect pumpkins.
- Give the pumpkins plenty of time to set before serving, or they'll be too sticky and fall apart in your hands.
Why did my Rice Krispie Pumpkins turn out dry/crumbly?
If your Rice Krispie Pumpkins are crumbling apart, then it's most likely that there isn't enough marshmallow/butter to bind the Rice Krispies together. So next time, make sure to use the right proportions of Rice Krispies to marshmallow/butter.
If you want to be extra sure, you should always weigh out your ingredients before you begin cooking. That way, you won't be trying to concentrate on the preparation and measurements simultaneously.
Why did my Rice Krispie Pumpkins turn out wet/soft?
If your Rice Krispie Pumpkins are too wet or dense, it's likely that you've added too much butter or that they aren't set yet.
How can I add/change the flavours in these Rice Krispie Pumpkins?
One way to change the flavours in Rice Krispie Pumpkins is to add different ingredients. For example, you could try adding:
- Chopped nuts such as almonds or pecans
- Dried fruit such as cranberries or apricots
- White chocolate chips or chunks
- Mini marshmallows
- Caramel sauce or melted chocolate for drizzling on top
- Or you could add some pumpkin spice seasoning for an extra pumpkin punch
Who invented Rice Krispie treats?
Rice Krispie treats were invented by Mildred Day in the early 1930s. She was working for Kellogg's at the time and came up with the idea as a way to use up excess Rice Krispies. The treats became an instant hit and are now a classic American snack.
Rice Krispie treats are typically made with Rice Krispies, butter, and marshmallows, though they can be flavoured in many ways, including with chocolate, fruit, and nuts.
Print this Rice Krispie Pumpkins recipe
Rice Krispie Pumpkins Recipe
Ingredients
For the rice krispie pumpkins
- 300 g (10.6 oz) marshmallows
- 45 g (1.6 oz) slightly salted butter cubed
- 200 g (7.1 oz) rice krispies
- 2 tsp orange natural food colouring
- 5 pretzel sticks (pretzel rods) broken into quarters
For the royal icing
- 170 g (6 oz) icing sugar (powdered sugar)
- 1/2 tsp (0.5 tsp) cream of tartar
- 1 medium free range egg white
- 2 tsp green natural food colouring
Instructions
Make the rice krispie pumpkins
- Place the marshmallows and butter in a very large, microwave safe mixing bowl. Microwave in 15-second blasts, stirring between each burst until melted and smooth. Be careful, it can get hot.
- Add the orange food colouring and mix until the colour is evenly distributed. If your mix starts to set, you can pop it back in the microwave for another short burst.
- Add the rice krispies in two batches, mixing until evenly coated.
- Lightly oil your hands and take small handfuls of the mixture (25g portions / a little under an ounce). Place them on a lightly greased surface. You should get 20 in all.
- Use your hands to roll a portion into a ball, squeezing to compact. If you find it's too sticky to work with, you can use an oiled piece of baking paper to help you. Repeat until you have 20 neat balls.
- Push a piece of pretzel stick into the top of each pumpkin to make the stem. Leave them to set and lose their stickiness while you make the royal icing.
Make the royal icing
- Put the icing sugar, cream of tartar and egg whites in a bowl. Whisk until well combined (it should be very thick).
- Add the green food colouring, stir and add more as necessary until you have a leaf-green shade.
- Transfer to a piping bag and snip 1-2mm (1/32 - 1/16 inch) off the end of the bag.
- Pipe leaves and tendrils onto the pumpkins and leave them to set.
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