Fall is in the air here in Seattle! The trees are turning orange, Trader Joes is stocking pumpkin bread, and you can’t scroll through Instagram without seeing fifteen pumpkins in your feed. It’s the most beautiful time of year!! One of my favorite treats to make are these adorable Rice Krispie Pumpkins. They are quick, simple, and always a hit. Whip up a batch for the next office meeting, classroom party, or girls night in!

Rice Krispie Treat Pumpkins

By Jenny Keller

Founder of jennycookies.com and author of Eat More Dessert

Makes 24 treats

3 Tablespoons Butter Or Margarine
1 Package Mini Marshmallows (4 Cups)
Orange Food Coloring
6 Cups Rice Krispies Cereal
12 Mini Tootsie Rolls, Cut In Half
Cookie Scoop
Waxed Paper

1. In a large saucepan over low heat, melt the butter. Add the marshmallows and stir until melted and smooth. Remove the pan from the heat. Add the orange food coloring and stir again.
2. Add the Rice Krispies and stir until completely coated. Let cool (about 2 minutes) until the mixture can be handled safely.
3. Using a cookie scoop, measure and scoop the Rice Krispie mixture into uniform balls. Spray your hands with nonstick cooking spray (Pam or Crisco), and finish rolling the mixture into balls by hand. Place on waxed paper.
4. To decorate, stick a piece of Tootsie Roll into the top of each pumpkin.

For more recipes, dessert table and party ideas, visit Jenny’s website www.jennycookies.com and check out her new book Eat More Dessert! Available on Amazon, and wherever books are sold.