It’s pumpkin season, in case you aren’t aware. And as many of you know…I have been doing a lot of cooking and baking using pumpkin. I love pumpkin…except in pumpkin pie. I don’t know what it is…but while I have never liked pumpkin pie…I have this strange affinity for using pumpkin in recipes, whether sweet or savory.
I wanted to make something for my podiatrist and his staff as a thank you for repairing my torn plantar fasciitis prior to a half marathon race I ran back in September and somehow turning me into a better, faster, more efficient runner in the process. Since my injury, my speed and endurance have definitely improved and I owe it all to him and his staff.
Being that it is October, I wanted to do something seasonal. I just happened to have a box of Gluten-Free Rice Krispies in my pantry. And I always have pumpkin on hand. I also, believe it or not, always have Marshmallow Fluff on hand too. So…inspired, I decided to make some Pumpkin Spice Rice Krispie Treats (with chocolate chips included because…pumpkin and chocolate are an amazing combination). The recipe follows…
Recipe: Gluten-Free Pumpkin Spice Chocolate Chip Rice Krispie Treats with a Chocolate Drizzle
Time: Prep 10 minutes; Cook 30 minutes
- 3 tablespoons unsalted butter
- 1/4 cup canned pumpkin puree
- 1 (7 ounce) container Marshmallow Fluff
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of allspice
- Pinch of freshly grated nutmeg
- Pinch of kosher salt
- 5 cups crispy rice cereal (I used Gluten-Free Rice Krispies)
- 1 cup mini chocolate chips
- 2 squares semi-sweet Baker’s chocolate, melted
Butter a 9×13-inch baking dish (or a smaller dish…as my podiatrist’s office is small, I put these in 2 8×8 baking dishes).
In a heavy saucepan or Dutch oven, melt butter over medium-low heat.
Add the pumpkin puree and continue to cook until it is warmed through.
Fold in the Marshmallow Fluff, stirring frequently until almost completely melted.
Add the vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.
Allow the marshmallow mixture to cool 20 minutes or until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats). Add the puffed rice cereal and the mini chocolate chips and stir, using a silicone spatula, until combined.
Press the mixture into the greased baking dish.
Let set for 30 minutes.
In a microwave safe dish, place the bakers chocolate and melt in microwave, starting with 30 seconds and then adding 10-15 seconds to each additional heating until the chocolate has melted. Use a spoon or fork and drizzle the melted chocolate over the top of the Rice Krispie Treats.
Allow chocolate to harden. Cut into squares and serve.
Honestly…I wasn’t sure what to expect with these. They are, truly, packed with flavor. With only a scant 1/4 cup of pumpkin, these actually taste like pumpkin. I’m glad I added the chocolate chips because it really gives these a kick of sweetness that ties in so well with the pumpkin and spices.
Since I am a vegetarian, I nixed the marshmallows and used Fluff instead. I find that I should probably incorporate a cup less of the Rice Krispies next time as these are not stuck together and ooey-gooey as they should be. They tend to crumble. But, they are still delicious…even if they fall apart. That’s why instead of the usual 6 cups of Rice Krispies recommended for treats, I cut it back to 5 on this recipe. I think that will make for a better binding together of the fluff and the cereal.
Do you love pumpkin and chocolate? Do you love Rice Krispie Treats. Do something seasonal…and give these a go. I love them and hope my podiatrist and his staff do as well.