Pumpkin Spice Rice Krispies Treats

Makes 12

3 tablespoons unsalted butter, plus more for coating the baking dish
1/4 cup pumpkin purée
1 (10-ounce) bag plus 1 cup mini marshmallows, divided
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch allspice
Pinch freshly grated nutmeg
Pinch of kosher salt
6 cups crispy rice cereal

Coat a 9x13-inch baking dish with butter; set aside.

Melt the butter in a heavy saucepan or Dutch oven over medium-low heat. Add the pumpkin and cook until warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.

Let the marshmallow mixture cool 10 minutes. Add the remaining 1 cup of marshmallows and stir to combine. Continue to cool the mixture until it is room temperature, 20 to 25 minutes more (failure to cool the mixture will result in soggy treats). Add the cereal and stir with a silicone spatula until combined.

Transfer to the baking dish and press into an even layer. Let set for 30 minutes before cutting and serving.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.