Rice Krispie Pumpkins are a classic Halloween treat that’s both easy to make and fun to eat. This spooky sweet snack is a delicious addition to any Halloween celebration. Both kids and adults will enjoy these adorable little pumpkins.
Jump to:
Ingredients – Here’s What You’ll Need
Steps to Make Rice Krispie Pumpkins
- Line a half-sheet pan with parchment paper and set aside until ready to use. Then, melt the unsalted butter in a large pot set over low heat. Once the butter has melted, add the jumbo extra-large marshmallows.
- Stir the marshmallows with the melted butter until they are well coated. Then, continue stirring occasionally until the marshmallows are melted and the mixture is smooth.
- Next, remove the pot from the heat and add the Rice Krispies Shocking Orange Colored Cereal.
- Then, carefully stir the Rice Krispies into the marshmallow mixture to combine them well.
- Next, put on a pair of vinyl food-grade gloves. Spray the inside of a large ice cream scoop and one of your gloved hands with non-stick cooking spray. Rub your hands together so they’re both coated with the spray. While the mixture is still warm, use the ice cream scoop to portion out the Rice Krispie mixture. I used my 3.25-oz. ice cream scoop.
- Then, use your gloved hands to form the Rice Krispie mixture into a ball, pressing the mixture as tight as possible. Place the ball on the prepared sheet pan. Repeat making balls with the remaining mixture.
- After you’ve formed all of the Rice Krispie mixture into balls, cut the Tootsie Roll Midgees in half. Then, place a small amount of the green cookie icing in the center top of one of the balls. This little bit of icing will hold the Tootsie Roll in place.
- Immediately place one of the Tootsie Roll halves onto the icing on the top of the ball. Then, slightly press the Tootsie Roll into the ball. Pick the ball into your hands and press it together again, reforming the ball, to make sure it holds its shape.
- Use the green cookie icing to draw veins over the tops and slightly down the sides of the Rice Krispie Pumpkins.
- Allow the cookie icing to harden for four hours. Once dry, transfer the Rice Krispie Pumpkins to an airtight container.
These delightful Rice Krispie Pumpkins will be a hit with both kids and adults alike. They’re the perfect Halloween treat for your spooky holiday gathering with friends or scary movie night at home with the family. With this simple recipe, you can whip up a batch in no time.
Recipe Tips and Tricks
- If you can’t find Rice Krispies Shocking Orange Colored Cereal, you can use regular Rice Krispies and add some orange food coloring.
Other Great Spooky Halloween Treats
Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don’t forget to follow us on TikTok, Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Rice Krispie Pumpkins
Rice Krispie Pumpkins are a classic Halloween treat that's both easy to make and fun to eat. This spooky sweet snack is a delicious addition to any Halloween celebration. Both kids and adults will enjoy these adorable little pumpkins.
Equipment
- half-sheet pan
- Parchment paper
- 4-qt pot
- Vinyl Gloves
- 3.25 oz. ice cream scoop
- non-stick cooking spray
Ingredients
- 3 tbs Unsalted Butter
- 40 Jumbo Extra-Large Marshmallows
- 6 c Rice Krispies Shocking Orange Colored Cereal1
- 6 Tootsie Roll Midgees
- Green Cookie Icing
Instructions
- Line a half-sheet pan with parchment paper and set aside until ready to use.
- Melt the unsalted butter in a large pot set over low heat. Once the butter has melted, add the jumbo extra-large marshmallows. Stir the marshmallows with the melted butter so that they are all well coated. Then, continue stirring occasionally until the marshmallows are melted and the mixture is smooth.
- Next, remove the pot from the heat and add the Rice Krispies Shocking Orange Colored Cereal. Then, carefully stir the Rice Krispies into the marshmallow mixture to combine them well.
- Put on a pair of vinyl food-grade gloves. Spray the inside of a large ice cream scoop2 and one of your gloved hands with non-stick cooking spray. Rub your hands together so they're both coated with the spray. While the mixture is still warm, use the ice cream scoop to portion out the Rice Krispie mixture.
- Then, use your gloved hands to form the Rice Krispie mixture into a ball, pressing the mixture as tight as possible. Then, place it on the prepared sheet pan. Repeat making balls with the remaining mixture.
- After you've formed all of the Rice Krispie mixture into balls, cut the Tootsie Rolls in half. Then, place a small amount of the green cookie icing in the center top of one of the balls. This little bit of icing will hold the Tootsie Roll in place.
- Immediately place one of the Tootsie Roll halves onto the icing on top of the ball. Then, slightly press the Tootsie Roll into the ball. Pick the ball up in your hands and press it together again, reforming it to make sure it holds its shape.
- Use the green cookie icing to draw veins over the tops and slightly down the sides of the Rice Krispie Pumpkins. Allow the cookie icing to harden for four hours. Once dry, transfer the Rice Krispie Pumpkins to an airtight container.
- Yield 12 Rice Krispie Pumpkins
Tips/Notes
- If you can’t find Rice Krispies Shocking Orange Colored Cereal, you can use regular Rice Krispies and add some orange food coloring.
- I used my 3.25 oz. ice cream scoop.
Nutrition
Calories: 365kcalCarbohydrates: 84gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 145mgPotassium: 23mgFiber: 0.2gSugar: 53gVitamin A: 1019IUVitamin C: 9mgCalcium: 9mgIron: 4mg
Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor
Leave a Reply