This pumpkin Rice Krispie donuts recipe began as a playful experiment in my kitchen the first October I wanted a pumpkin treat that didn’t require the oven. I was craving the cozy spice of pumpkin combined with the buttery, gooey nostalgia of marshmallow-coated cereal. The result was an easy, portable dessert that tastes like autumn in a bite: soft, slightly chewy donut shapes with a warm cinnamon-maple glaze on top. It became my go-to for bake sales, classroom treats, and last-minute company because it’s fast, forgiving, and loved by kids and adults alike.

What makes this version special is the balance of real pumpkin purée with marshmallows so the texture stays tender instead of brittle. The pumpkin adds moisture and depth while pumpkin pie spice lends the familiar warmth without overpowering the light sweetness of the cereal. Shaping the mixture into donuts transforms a familiar cereal bar into something festive and unexpected — and the maple cinnamon glaze adds a polished finish that makes them feel seasonal and celebratory.

Ingredients

• Butter: Use 3 tablespoons unsalted butter. Unsalted lets you control the salt level; plug brands you like such as Land O Lakes for consistency. It provides richness and helps melt the marshmallows smoothly.
• Mini marshmallows: One 10-ounce bag. Mini marshmallows melt faster and distribute evenly through the pumpkin mixture. Brands vary slightly in texture; Jet-Puffed or store brands both work.
• Pumpkin purée: 1/2 cup canned pumpkin purée — not pumpkin pie filling. Look for plain purée in a 15-ounce can and measure 1/2 cup. It adds moisture, color, and real pumpkin flavor.
• Pumpkin pie spice: 1 teaspoon. Use a blend you like or make your own with cinnamon, nutmeg, ginger, and cloves for a fresher aroma.
• Salt: Pinch to brighten flavors and balance the sweetness.
• Rice Krispies cereal: 6 cups. Measured lightly in the cup, this is the structure of the donuts; gently fold to avoid crushing the crisp texture completely.
• Nonstick spray or butter: For coating hands and the donut pan. Helps release the donuts cleanly and keeps the exterior smooth.
• Orange food coloring (optional): A drop or two for a brighter fall hue if desired.
• For the maple cinnamon glaze: 3/4 cup powdered sugar, 2 tablespoons milk (add more if needed to thin), 1/2 teaspoon ground cinnamon, and a pinch of salt. The glaze is mildly sweet with warm spice to complement the pumpkin.

Instructions

Make the pumpkin mixture: In a large, heavy-bottomed pot set over medium-low heat, melt 3 tablespoons unsalted butter. Add the 10-ounce bag of mini marshmallows and stir constantly with a silicone spatula or wooden spoon until the marshmallows are almost completely melted and smooth. Keep the heat moderate so the marshmallows don’t scorch; visual cue is a glossy, slightly stringy mixture. Add pumpkin and spices: Stir in 1/2 cup canned pumpkin purée, 1 teaspoon pumpkin pie spice, a pinch of salt, and a drop or two of orange food coloring if using. Continue stirring until the mixture is homogeneous and silky. Remove the pot from the heat to prevent overcooking and to preserve the pumpkin’s moisture. Fold in the cereal: Quickly add 6 cups Rice Krispies cereal to the pot and fold with a spatula until every piece is coated in the marshmallow-pumpkin mixture. Work efficiently because the mixture sets as it cools; aim for even coating without crushing the cereal too much. Press into the molds: Lightly coat a standard donut pan with nonstick spray or butter. If you don’t have a pan, grease your hands and press the mixture into ring shapes on parchment. Press the warm mixture firmly and evenly into each cavity; the firmer you press, the cleaner the donut will hold its shape. Cool and unmold: Let the donuts cool completely in the pan at room temperature, about 20–30 minutes, before gently popping them out. Cooling allows the marshmallow bind to firm up so the donuts hold their rings when removed. Whisk the glaze: In a small bowl, whisk together 3/4 cup powdered sugar, 2 tablespoons milk (add more to thin if necessary), 1/2 teaspoon cinnamon, and a pinch of salt until smooth and pourable. The glaze should coat the back of a spoon; if too thick, thin with 1/4 teaspoon increments of milk. Glaze the donuts: Dip the tops of each cooled donut into the glaze or spoon it over the top. Place glazed donuts on a wire rack set over a sheet pan to catch drips. Let them sit for at least 15 minutes so the glaze sets before serving; a thicker glaze will take longer to form a thin crust.

Storage Tips

Store unglazed donuts in an airtight container at room temperature for up to 48 hours, layered with parchment to prevent sticking. Glazed donuts are best kept in a single layer on a plate covered loosely with plastic wrap to preserve the glaze texture. For longer storage, freeze cooled donuts flat on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes before serving; warm briefly in a microwave for about 10–15 seconds if you prefer them softer.

Ingredient Substitutions

If you don’t have mini marshmallows, use large marshmallows measured by volume (about 4 cups) and chop them slightly for faster melting. For a dairy-free version, use a vegan butter and a plant-based milk in the glaze, and swap in vegan marshmallows to keep the structure intact. If you want a less sweet glaze, replace half of the powdered sugar with sifted powdered erythritol and thin as needed. To boost texture, fold in 1/4 cup chopped toasted pecans into the cereal mixture before molding.

Serving Suggestions

Serve these donuts warm with a dusting of extra cinnamon or a drizzle of extra maple syrup for brunch. They pair beautifully with strong coffee, spiced lattes, or a lightly sweetened chai. For a party platter, alternate glazed and unglazed rings and garnish with toasted pepitas or a sprinkle of flaky sea salt to balance the sweetness. They also make a charming addition to a dessert board with sliced apples and salted caramel for dipping.

Cultural Background

Transforming cereal into molded treats is a long-standing American kitchen tradition, born of simplicity and creativity. Classic cereal-based bars became popular in mid-20th century home cooking as convenient, no-bake sweets. This pumpkin variation combines that nostalgic technique with fall flavors that are central to American autumn cooking — canned pumpkin purée and pumpkin spice blends became particularly widespread in late 20th century commercial products, and home cooks adapted them into everything from breads to confections.

Seasonal Adaptations

In winter, swap the pumpkin purée for sweet potato purée and add a pinch of ginger for a holiday twist. For spring, omit the pumpkin and fold in lemon zest with vanilla glaze for a bright citrus version. For Halloween, stir in a few drops of black cocoa powder and top with orange candy sprinkles. The base method is forgiving, so you can adapt the flavors to match any season or celebration.

Meal Prep Tips

Prepare the cereal mixture ahead of time and press it into the donut pan the night before; cover the pan tightly and store in the refrigerator. Glaze just before serving so the coating is fresh and glossy. If you’re making multiples for a bake sale, press into silicone donut molds for easy unmolding and stack finished donuts on a waxed-paper-lined tray for quick transport.

These pumpkin Rice Krispie donuts capture the ease of a childhood favorite with the warm, grown-up flavors of fall. They invite creativity, travel well, and are easy to make in large batches. I hope you enjoy making them as much as my family does — they’re a simple way to bring seasonal joy to your table.