Pumpkin Rice Krispie Donuts
These no-bake fall treats combine buttery, gooey marshmallow Rice Krispies with real pumpkin purée and warm pumpkin pie spice, shaped into donuts and topped with a maple cinnamon glaze. They’re quick to make, perfectly festive, and ideal for Halloween parties, bake sales, or any fall gathering.
Servings: 12 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.