Pumpkin Rice Krispies Donuts
These Pumpkin Rice Krispies Donuts are a fun, no-bake fall treat made with marshmallows, pumpkin puree, warm pumpkin pie spice, and crispy rice cereal. Finished with a sweet maple cinnamon glaze, they are kid-friendly, crowd-pleasing, and perfect for Thanksgiving dessert tables or holiday snack boards.
Equipment
- large saucepan
- mixing spoon
- donut pan
- mixing bowl
- whisk
Ingredients
- 3 tbsp butter
- 10 oz mini marshmallows
- 1/2 cup pure canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 pinch salt
- 6 cups Rice Krispies cereal
- nonstick cooking spray or butter for greasing
- 3/4 cup powdered sugar
- 1 tsp maple syrup
- 2 tbsp milk
- 1/2 tsp ground cinnamon
- 1 pinch salt
Instructions
- Melt the butter in a large saucepan over medium-low heat, stirring occasionally until fully melted.
- Add the mini marshmallows and stir continuously until nearly melted and smooth.
- Add the pumpkin puree, pumpkin pie spice, and salt. Stir until completely combined and smooth, then remove from the heat.
- Immediately fold in the Rice Krispies cereal, stirring gently but quickly until evenly coated.
- Grease a donut pan generously. While the mixture is still warm, press it firmly but gently into the donut molds.
- Allow the donuts to cool in the pan for 10 to 15 minutes until firm enough to remove.
- Whisk together the powdered sugar, maple syrup, milk, cinnamon, and salt until smooth. Adjust with additional milk if needed.
- Dip the tops of the cooled donuts into the glaze or drizzle generously over each donut.
- Let the glaze set for at least 15 minutes before serving.
Notes
Work quickly once the cereal is added, as the mixture firms up fast. Press the mixture firmly but gently into the donut molds to maintain a light texture. For gluten-free donuts, use certified gluten-free Rice Krispies cereal. Store in an airtight container at room temperature for up to 2 days. Add the glaze just before serving for maximum freshness.