Pumpkin Rice Krispie Donuts
These pumpkin rice krispie donuts look super impressive, but I promise that they’ll probably be the easiest treat you’ll make this fall! Soft, chewy marshmallow-coated rice krispies get a seasonal upgrade with pumpkin purée, pumpkin pie spice, and a drizzle of homemade (but really easy to prep) maple cinnamon glaze. There’s no baking required, and these have been a BIG hit with both the adults and kids in my family! Perfect for bake sales, Halloween parties, or just because we all deserve a little treat now and again.
(Fancy a bit more fall dessert inspiration? Be sure to also check out my fluffy spiced pancakes with caramel apple compote, pumpkin delight cookies, Greek yogurt banana bread, s’mores pretzel rods, and salted caramel rice krispie treats)!
Ingredients
Prefer to grab a printable recipe card and go? No problem, I’ve included one for you at the bottom of this post! Feel free to print it out so you can find it again next time you want to make these donuts. I do recommend that you don’t skip the next few sections though. I’m covering more about the ingredients, the process, and sharing extra tips to help you to get the best results.
For the Donuts:
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Butter – Gives that classic Rice Krispie treat richness and helps everything bind together.
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Mini marshmallows – The gooey glue that holds it all; mini ones melt quicker and more evenly.
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Pumpkin purée – Adds seasonal flavor and a hint of moisture. Make sure it’s pure pumpkin, not pumpkin pie filling (unless you like surprises).
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Pumpkin pie spice – The shortcut to instant fall vibes.
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Salt – Just a pinch to balance the sweetness.
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Rice Krispies cereal – The crunchy backbone of the donuts.
- Orange food coloring – Optional but gives a nice color!
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Nonstick spray or butter – Keeps the mixture from sticking to your pan (and your hands).
Maple Cinnamon Glaze:
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Powdered sugar – The sweet base of the glaze that sets beautifully.
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Milk – Thins the glaze to the right drizzly consistency.
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Cinnamon – Ties in perfectly with the pumpkin spice in the donuts.
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Salt – Just enough to make the flavors pop.
How To Make Pumpkin Rice Krispie Donuts
Make the pumpkin mixture:
- In a large pot over medium-low heat, melt the butter. Stir in the marshmallows and keep going until they’re almost completely melted.
- Add the pumpkin purée, pumpkin pie spice, salt, and a drop or two of orange food coloring if you’re using it.
- Stir until everything is smooth and fully melted. Remove from the heat and quickly fold in the Rice Krispies until every piece is coated.
Shape the donuts:
- Lightly coat a donut pan with nonstick spray (or grease your hands if you’re going freestyle).
- Press the warm mixture firmly into the molds.
- Let them cool completely in the pan before gently popping them out.
Make the glaze:
- Whisk the glaze ingredients together until smooth.
- Dip the tops of each donut into the glaze or spoon it over the top. Let them sit for at least 15 minutes so the glaze can set before serving.
Storage Tips
These are best kept at room temperature in an airtight container for up to 2 days so they stay soft and chewy. If your kitchen runs warm, you can stash them in the fridge, but let them sit out until they hit room temp before serving.
Recipe Notes
Use only canned pumpkin purée — pumpkin pie filling has added sugar and spices that will mess with both the texture and the flavor balance!
No donut pan? No worries. Just grease your hands and shape the mixture into rings yourself, using your finger or the handle of a greased spoon to poke a hole in the center.
If you want to make them ahead, you can prep them a day in advance — just hold off on glazing until the day you plan to serve so they look and taste their best.
Serving Ideas
These donuts basically beg to be part of your fall spread. Serve them at a Halloween party alongside a few spooky treats, or tuck them onto a Thanksgiving dessert table as a fun option.
They’re a hit at bake sales (especially if you wrap them individually in cellophane and tie with orange ribbon), and they make a great grab-and-go sweet for fall movie nights.
If you’re hosting brunch, set them out with coffee, apple cider, or hot chocolate — the maple cinnamon glaze makes them feel fancy enough for adults but still totally kid-approved.
Pumpkin Rice Krispie Donuts
Ingredients
For the Donuts:
- 3 tablespoons butter
- 1 10 oz bag mini marshmallows
- 1/2 cup canned pumpkin purée not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 6 cups Rice Krispies cereal
- Nonstick spray or butter for hands + donut pan
- A few drops of orange food coloring optional
For the Maple Cinnamon Glaze:
- 3/4 cup powdered sugar
- 2 tablespoon milk more if needed to thin
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
Make the pumpkin mixture:
- In a large pot over medium-low heat, melt the butter. Stir in the marshmallows and keep going until they’re almost completely melted.
- Add the pumpkin purée, pumpkin pie spice, salt, and a drop or two of orange food coloring if you’re using it.
- Stir until everything is smooth and fully melted. Remove from the heat and quickly fold in the Rice Krispies until every piece is coated.
Shape the donuts:
- Lightly coat a donut pan with nonstick spray (or grease your hands if you’re going freestyle).
- Press the warm mixture firmly into the molds.
- Let them cool completely in the pan before gently popping them out.
Make the glaze:
- Whisk the glaze ingredients together until smooth.
- Dip the tops of each donut into the glaze or spoon it over the top. Let them sit for at least 15 minutes so the glaze can set before serving.
That’s a wrap on these Pumpkin Rice Krispie Donuts, and proof that fall desserts don’t have to be complicated to be impressive! They’ve got the nostalgic crunch of a childhood favorite, the warm spice of pumpkin season, and a fun donut shape that makes them popular at parties. Whip up a batch, set them on the table, and watch them disappear fast.
