Pumpkin Cake Krispie Treats

Hi, I am Erin!  I write over at Dinners, Dishes, and Desserts.  I am excited to be able to help Katrina out today, and get to know some of you.  Katrina and I got the pleasure of meeting in May at a conference.  We hit it off immediately.  We have so much in common, it is kind of scary.  Too bad we live over 1000 miles away from each other!

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It is now officially fall, so pumpkin is officially acceptable. I am a little slow to get on board this year though.  I am all for things with a little bit of a pumpkin spice, but I haven’t opened a can of pumpkin yet!  I know you come to In Katrina’s Kitchen for the sweets, so I am here to please!  I made pumpkin spiced Rice Krispie treats and I added frosting.  Thus “cake” in the name.   I am pretty sure these would be Katrina approved!

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These Rice Krispie treats are flavored with a little pumpkin muffin mix.  You can use whatever mix you can find in the store; cookies, cake, muffins, pudding.  Anything that is powdered will work perfectly, and give that hint of flavor you are looking for.  Layered with a little bit of cream cheese frosting, and you have the perfect fall dessert that comes together in 20 minutes, without having to turn on the oven.

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Pumpkin Cake Rice Krispies Trats

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Ingredients:

Krispie Treats

1 (10 oz) package marshmallows (about 40)

3 Tbls butter

6 cups Rice Krispie cereal

1/2 cup pumpkin muffin mix

 

Frosting

2 Tbls butter

2 oz cream cheese

2 1/2 cups powdered sugar

1 tsp vanilla

Directions:

Prepare a 15x11 inch jelly roll pan with nonstick spray.

Melt butter in a large microwave safe bowl.  Add marshmallows, stirring to coat.  Microwave for 1 minute.  Remove and stir until smooth.  You can heat for an additional 30 seconds if needed.  Stir in pumpkin muffin mix.  Add cereal, and stir to coat.  Press mixture firmly into the jelly roll pan.

Meanwhile, prepare the frosting.  In a bowl mix together butter and cream cheese until well combined.  Stir in powdered sugar, and mix until fluffy.  Mix in vanilla.

Cut the Rice Krispie treats down the center of the pan.  Smooth frosting over 1/2 of the treats.  Fold over the unfrosted half to make a "sandwich".  Allow to set up for about an hour before slicing.

Inspired by Cookies and Cups

- Katrina

8 Responses to “Pumpkin Cake Krispie Treats”

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    1
    Wendi — October 3, 2013 at 11:38 am

    Do you think it would be good without the cream cheese frosting? I cant have cows milk. I sometimes sub goat cheese but this i am not sure would work. Lmk

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    2
    Erin @ Dinners, Dishes and Desserts — October 3, 2013 at 12:14 pm

    I think any type of frosting would be good – so if you have a cows milk free frosting that you like, I would give it a try!

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    3
    Erin @ The Spiffy Cookie — October 4, 2013 at 10:01 am

    What a great idea to use pumpkin mix, kind of like using cake mix for funfetti treats.

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    Christiane ~ Taking On Magazines — October 4, 2013 at 12:49 pm

    No baking? Quick? Delicious? I’m hooked already! They look really yummy. Hope you’re feeling better soon, Katrina!

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    Stacy | Wicked Good Kitchen — October 5, 2013 at 8:34 am

    These pumpkin RKTs are perfect for fall and Halloween. Thanks for sharing, Erin! Pinning in support of both you and Katrina. Hugs for you, K! xoxo

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    Suzanne — October 7, 2013 at 11:19 pm

    Hi Katrina, hope you get feeling better. I love your sweet treats you have here :).
    Erin these little pumpkin cake treats look yummy and are sure to be a hit anywhere they go!

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    Nutmeg Nanny — October 8, 2013 at 9:03 pm

    This recipe is fantastic 🙂 I am so excited to try it out!

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    Ann — October 20, 2013 at 1:02 pm

    So delicious and a big hit!!! Any suggestions on what to make with the remaining pumpkin mix? (Apart from enjoying these delicious treats again)?

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