These fun and festive Rice Krispie Pumpkins are the perfect no-bake Halloween treat for parties, school snacks, or fall dessert tables. Made with crispy rice cereal, gooey marshmallows, orange food coloring, and a pretzel stick stalk, they’re easy to shape and even easier to eat. Add pumpkin spice if you like a little autumn flavor in every bite.

Rice Krispie Pumpkins by Tessie's Table. — Photo Credit: Tessie’s Table.

If you’re looking for a kid-friendly recipe that’s simple, quick, and totally on-theme for Halloween or fall, these Rice Krispies Pumpkins tick all the boxes. They’re made from pantry staples and come together in under an hour. I love adding these to a Halloween dessert board alongside my Monster Marshmallows and Candy Corn Fudge for a playful, seasonal mix.

Why you’ll love these Rice Krispie Pumpkins

Quick and no baking required:
Just melt, mix, and shape. No oven or special tools needed.
Perfect for parties or school events:
These pumpkins hold their shape and travel well, making them ideal for bake sales or party platters.
Customizable and fun to decorate:
Kids can help shape and add leaves or toppings, and you can get creative with colors or candy decorations.

Flat lay of decorated Rice Krispie Pumpkins with green icing leaves and pretzel stalks, surrounded by marshmallows and pretzel sticks.

Easy No-Bake Halloween Treats with a Festive Twist

Every October, these Rice Krispies Pumpkins make their way into our kitchen. They started out as a last-minute treat for a Halloween school party years ago, but now they’ve become a fall tradition. I love how quickly they come together. You can prep everything while the marshmallow mix cools just enough to shape.

Ingredients Needed for Rice Krispie Pumpkins

Unsalted butter – Melts with the marshmallows to coat the cereal and keep everything from sticking.
Mini marshmallows – Use a full 10 oz bag so you have enough to fully coat all the cereal.
Rice Krispies cereal – The classic works best, but any brand of crispy rice cereal will do the job.
Orange food coloring – A few drops of gel color gives the best vibrant orange hue without thinning the mix.
Pumpkin pie spice (optional) – Adds warmth and that familiar fall flavor if you want to bring in spice.
Pretzel sticks – Snap in half to act as stalks, and gently press into each pumpkin after shaping.
Powdered sugar – Used to make a simple green icing to pipe leaves on top.
Green food coloring – Just a drop or two gives your icing the perfect leaf color.
Water – Add in small amounts to adjust icing consistency.
Orange sanding sugar (optional) – Adds sparkle and crunch. Roll each pumpkin in it while slightly sticky. I used this one.

How to make Rice Krispie Pumpkins

**For more detailed instructions, please refer to the printable recipe card below.**

Melting mini marshmallows with butter in a saucepan for Rice Krispie Pumpkins.

Melt the butter in a large saucepan over medium heat and stir in the marshmallows until fully melted and smooth.

Swirling orange food coloring into melted marshmallows for Rice Krispie Pumpkins.

Add orange food coloring and pumpkin pie spice ( if using).

Mixing Rice Krispies cereal into melted orange marshmallow mixture in a saucepan.

Stir in the cereal and let the mixture cool slightly until safe to handle.

Shaped Rice Krispie Pumpkin ball before adding pretzel stalk and icing.

Shape into 12 pumpkin-sized balls using greased hands.

Rice Krispie Pumpkin decorated with orange sanding sugar and a pretzel stalk.

Dip in sanding sugar and press a pretzel stick into the top of each one to form the stalk.

Bowl of green icing ready to pipe leaves on Rice Krispie Pumpkins.

In a bowl, stir powdered sugar with green food coloring and a few drops of water to make thick icing.

Zip-top bag filled with green icing for decorating Rice Krispie Pumpkins.

Transfer icing to a zip-top bag.

Piping green icing leaves onto a Rice Krispie Pumpkin with a pretzel stalk.

Snip a corner, and pipe two leaves on top of each pumpkin.

Variations

Add mini chocolate chips: Stir some into the mix before shaping or press a few onto each pumpkin. It adds sweetness and a slight texture contrast.
Use green candy melts: Instead of mixing up icing, melt a few green candy melts and pipe or drizzle them for leaves. It’s a quicker option that sets faster.
Make mini pumpkins: Use a small cookie scoop to create bite-sized pumpkins perfect for kids’ lunchboxes or classroom parties. You’ll get about 24 minis instead of 12 full-size.
Shape them into jack-o’-lanterns: Use black decorating gel to add little faces for Halloween. These are great for themed dessert boards and get lots of smiles.
Skip the food coloring for a rustic look: Leave them golden-brown and just add the stalks and leaves. It gives a more natural harvest pumpkin look if you’re going for subtle fall vibes.

Serving Suggestions

Add these to a Halloween treat tray with Monster Marshmallows, Monster Treats, and Candy Corn Fudge for a fun party spread. The different shapes and colors really pop on a black or white serving board.
Serve each pumpkin in a cupcake liner to make them easy to grab and eat. It also helps keep sticky fingers off the main serving platter.
Wrap them individually in cellophane and tie with ribbon for party favors or classroom treats. Kids love getting their own personal pumpkin treat.
Pack one in your kid’s lunchbox as a surprise Halloween snack. Just pop it into a small reusable container so it keeps its shape.
Add them to your fall dessert bar at a potluck or friendsgiving. They add color and whimsy without taking over the table.

Storage and Freezing

How should I store Sausage Casserole?

Keep the pumpkins in an airtight container at room temperature for up to 3 days. Make sure they’re fully cooled and the icing is set before storing to prevent sticking.

Can I freeze Sausage Casserole?

Freezing is not ideal for these treats. The marshmallow texture changes and becomes sticky after thawing. If you need to prep ahead, shape and store them plain, then decorate with icing the day of serving.

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Front view of multiple Rice Krispie Pumpkins on a table with decorating ingredients in the background.

Tips & Tricks

Grease your hands for shaping: Use a little butter or nonstick spray to keep the mixture from sticking to your fingers. This makes shaping much easier and gives smoother pumpkins.
Use gel food coloring for best results: It gives a stronger color with just a few drops and doesn’t water down the mix like liquid food coloring can.
Let the mixture cool before shaping: If it’s too hot, it’s messy and hard to shape. If it cools too much, it hardens and is difficult to form. You want it just warm enough to handle.
Shorten the pretzel sticks for proportion: Snap them in half so the stalks look right compared to the size of the pumpkins. Too long and they’ll topple over or break apart the shape.
Pipe icing slowly and with control: Don’t squeeze too much at once or your leaves will blob out. Practice one or two on parchment if needed before decorating the pumpkins.

More No-Bake Treats

FAQ

Can I use regular-sized marshmallows instead of mini?
Yes. About 40 regular marshmallows is roughly equal to a 10 oz bag of mini marshmallows. Make sure they’re fresh so they melt evenly and smoothly.
Do I have to use food coloring?
No, the pumpkins will taste the same without it. They’ll just be a neutral color instead of bright orange, which can be a great option for fall parties that aren’t Halloween-themed.
What if I don’t have pumpkin pie spice?
You can skip it or mix your own using cinnamon, nutmeg, ginger, and a pinch of cloves. Even just cinnamon alone adds nice warmth to the treats.
Can I make these the night before a party?
Absolutely. Just make sure to store them in an airtight container once the icing is set. They’ll be just as tasty and festive the next day.
How thick should the icing be for the leaves?
It should be thick enough to hold its shape but still soft enough to squeeze through a small piping hole. If it’s too runny, the leaves will drip. If it’s too stiff, it’ll be hard to pipe.
Can I use a piping tip for the leaves?
You can, but it’s not necessary. Snipping the corner of a zip-top bag works great for simple leaf shapes and is much easier for cleanup.
Can I double this recipe?
Yes, but work quickly so the marshmallow mixture doesn’t firm up before you finish shaping. You may want to mix in two batches if you’re working solo.
What should I do if my pumpkins fall apart?
This usually happens if they weren’t packed tightly enough or if the mix was too cool when shaping. Rewarm the mixture slightly or press more firmly when forming them.
Can I use a flavored cereal instead of Rice Krispies?
Yes. Fruity Pebbles or cocoa cereal can give them a whole new look and flavor. Just keep in mind that the colors will change how your pumpkins appear.
Do these travel well for parties?
They do. Just let the icing set completely and store them in a single layer in a large container with parchment between layers if stacking.