Happy Friday! Tomorrow is National Rice Krispie Treat Day and since rice krispie treats are some of my favorite treats, I couldn’t resist making up a batch! These Pumpkin Caramel Mickey Krispies are packed with pumpkin and warm spices and topped with a delicious caramel drizzle. Of course, everything is better Mickey shaped, so I cut them out to match my favorite mouse!
The pumpkin krispies come together pretty quickly, but the caramel sauce can take a little bit of time so I’d start by making that. For this recipe, I actually used some of the leftover caramel sauce I had from making Disney’s Aulani Macademia Nut Pancakes but I’ve also included the recipe below. Store any leftover sauce in the refrigerator to use for other bakes! If you don’t want to make your own caramel sauce, you could also use your favorite store bought brand.
To make the caramel sauce, combine the water, sugar, and salt in a small saucepan over medium heat. Stir the mixture until the sugar has dissolved and then bring to a boil. Cook, without stirring, until the mixture is medium amber colored. Swirl or shake the pan as needed. Stirring constantly, pour in about ⅓ of the cream. The mixture will bubble. Once the bubbles have subsided, stir in another ⅓ of the cream. After the bubbles subside, stir in the remaining cream. Reduce the heat to medium low and stir constantly until the cream is incorporated, about 3 minutes. Transfer to a heat-safe bowl or liquid measuring cup and let cool.
To make the rice krispies, first spray a baking sheet with cooking spray and set it aside. Then, melt the butter in a large pot. Add the pumpkin puree, stirring until combined. Add the marshmallows and stir until completely melted. Stir in the vanilla extract and the spices and remove from the heat. Let the mixture cool to room temperature, about 20 minutes.
Add the rice krispies cereal to the marshmallow mixture and stir until well coated. Transfer the mixture to the prepared baking sheet. Using a spatula, press the krispies into the baking sheet and let cool to room temperature. Cut into shapes using a Mickey Mouse cookie cutter. Before serving, drizzle the tops of the rice krispies with the caramel sauce.
Enjoy these Pumpkin Caramel Mickey Krispies! Happy National Rice Krispie Treat Day!
Pumpkin Caramel Mickey Krispies
Ingredients
Pumpkin Spice Rice Krispies
- 3 tablespoons unsalted butter
- 12 ounces regular marshmallows
- ¼ cup pumpkin puree
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- 6 cups rice krispies cereal
Caramel Sauce
- ½ cup water
- 1 ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup heavy cream
Equipment
- Mickey Mouse cookie cutter
Instructions
Pumpkin Rice Krispies
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Spray a 9×13 baking sheet with cooking spray. Set aside.
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In a large pot, melt the butter over low heat. Once butter has melted, add the pumpkin puree, stirring until combined.
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Add the marshmallows and stir until completely melted.
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Stir in the vanilla, cinnamon, nutmeg, cloves, and salt. Remove from the heat and let cool to room temperature, about 20 minutes.
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Add the rice krispies cereal and stir until well coated (it helps to coat spatula in a little bit of cooking spray).
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Using a spatula, press mixture into prepared baking sheet. Let cool until the krispies reach room temperature.
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Spray the cookie cutter with cooking spray and cut out the krispies. Move cut out krispies to a flat surface covered with wax paper.
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Drizzle the krispies with caramel sauce.
Caramel Sauce
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Combine the water, sugar, and salt in a small saucepan over medium heat.
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Stir until the sugar is dissolved. Then bring the mixture to a boil.
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Cook, without stirring, until the mixture is medium amber colored, about 6 minutes. Gently shake or swirl the pan as needed.
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Stirring constantly, pour in about ⅓ of the cream. The mixture will bubble. Once the bubbles have subsided, stir in another ⅓ of the cream. After the bubbles subside, stir in the remaining cream.
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Reduce the heat to medium low and stir constantly until the cream is incorporated, about 3 minutes.
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Transfer to a heat-safe bowl and let cool.