Pumpkin Rice Crispy Treats

A no-bake pumpkin dessert that is lower in added sugar and high in fun fall flavor
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 bars
Author Meme


  • 1 tablespoon pumpkin puree
  • 1/4 cup almond butter {or sunflower seed butter}
  • 1/2 cup honey
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 1/16 tsp nutmeg
  • 1 TBSP vanilla extract
  • 5 cups crispy brown rice cereal
  • 2 TBSP semi sweet chocolate chips


  • Line an 8 inch square baking pan with parchment, waxed paper, or foil. Set aside
  • Add pumpkin, almond butter, honey, cinnamon, salt, ginger, cloves, and nutmeg in a medium saucepan over medium heat. Whisk until completely combined. Let simmer for about 5-10 minutes, stirring often.
  • Remove from heat and stir in vanilla extract. Add in crispy brown rice cereal and stir until completely combined.
  • Press mixture into prepared baking pan.
  • Heat chocolate chips in a very small bowl in the microwave for about 20-45 seconds. Stir and heat another 15-30 seconds until melted. Drizzle chocolate over pumpkin rice crispy treats. Refrigerate at least 30 minutes until chocolate has set and pumpkin rice crispy treats are cool. Cut into 16 squares. Enjoy!