Bird's eye-view of cookie sheet full of crispy rice pumpkin cookies.

Snacks & Treats

Pumpkin Crispy Rice Cookies

Oct 24, 2017

It’s that time of the year for tricks and treats. This one is a little of both!

Wouldn’t you love knowing how to “carve” a pumpkin without needing to use a knife? It’s a very kid-friendly process. All you need is a great cookie recipe and a cookie cutter.

I’m sharing the cookie recipe so grab a cookie cutter and let’s get going! And if you’re looking for another pumpkin recipes that kids can easily help with, try our two-ingredient pumpkin muffins.

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  • 2 packages jumbo marshmallows
  • 1 12-ounce box of crispy rice
  • ½ cup butter, cut into 8 pieces
  • 1 tbsp vanilla
  • 1/8 tsp cinnamon
  • 1 cup orange melting chocolate
  • 1 cup green melting chocolate
  • 1 cup brown melting chocolate (or chocolate chips)

Bowl full of marshmallows.


Start by melting the butter and a couple packages of jumbo marshmallows in the microwave on high for 1-2 minutes. According to my eight-year-old, watching the marshmallows puff is spellbinding. I agree.

Melted butter and marshmallows mixed in bowl.

Vanilla is a common ingredient in rice crispy treats, but cinnamon adds a pinch of bewitchment to this version. Add both in and mix until smooth.

Spoon dripping with marshmallow goodness.

Now for a little alchemy: in a large bowl, combine the marshmallow mix and the rice crispies.

Crispy rice mixed with melted marshmallow.

Using parchment paper makes rolling everything out less messy. Line a 12x18 cookie sheet with parchment paper and transfer mixture to the baking sheet. Place a second piece of parchment paper on top and use a rolling pin to spread mixture into an even layer.

Once everything has firmed up (you can let sit for about an hour or place in the fridge), the “carving” can begin. Sam and I used a 3 ½ inch pumpkin-shaped cookie cutter, but adjust according to your preferences.

Cookies on a towel.

Once the cut-out pumpkins are set aside on a separate piece of parchment paper, you can line ramekins with piping bags and then fill them with melting chocolates. Microwave on high for 1 minute.

Once the chocolates have melted, snip a small opening in the tip and drizzle the chocolate onto the pumpkins. Get creative with lines and squiggles.

No worries if there are lumps and bumps. After all, some pumpkins look downright warty!

Decorated crispy rice cookies ready to be eaten!

Let the melting chocolate harden and you’re done.

Bag them for classroom treats or hand them out when small goblins make their way to your door.

Try to save some for the family too…but I warn you: It’s downright eerie how quickly they disappear!

Article Author Stephanie Keeping
Stephanie Keeping

Read more from Stephanie here.

Stephanie Keeping is in love with a boy named Sam. He has taught her that it’s okay to jump first and look later, to wear a superhero costume to the grocery store and take naps in your rubber boots. She hangs out at Spaceships and Laser Beams where she blogs about crafts, recipes, parties, travel and family life.

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