Pumpkin Rice Krispie Donuts

Why You’ll Love This Recipe

I adore this recipe because it takes a nostalgic classic and gives it a delicious seasonal twist. The pumpkin purée adds flavor and color, while the pumpkin pie spice brings that warm, comforting aroma I crave every fall. These donuts are easy to shape, mess-free, and ideal for when I want something festive without turning on the oven. The maple cinnamon glaze makes them taste like little bites of pumpkin pie and caramel rolled into one.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Donuts:

3 tablespoons butter
1 (10 oz) bag mini marshmallows
½ cup canned pumpkin purée (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
Pinch of salt
6 cups Rice Krispies cereal
Nonstick spray or butter (for greasing hands and donut pan)
A few drops of orange food coloring (optional)

For the Maple Cinnamon Glaze:

¾ cup powdered sugar
2 tablespoons milk (more if needed to thin)
½ teaspoon cinnamon
Pinch of salt

Pumpkin Rice Krispie Donuts Directions

Make the Pumpkin Mixture

I start by melting the butter in a large pot over medium-low heat. Once melted, I stir in the marshmallows and keep mixing until they’re almost fully melted and gooey. Then I add the pumpkin purée, pumpkin pie spice, salt, and, if I want a more vibrant orange hue, a couple of drops of orange food coloring.

When the mixture is smooth, I remove it from the heat and quickly fold in the Rice Krispies cereal. I stir gently but thoroughly until every piece is evenly coated with the marshmallow mixture.

Shape the Donuts

I lightly spray my donut pan with nonstick spray—or grease my hands if I’m shaping them by hand. While the mixture is still warm, I press it firmly into the donut molds, smoothing the tops. I let the donuts cool completely in the pan before carefully popping them out. If I’m shaping without a pan, I roll the mixture into balls and poke holes through the centers to create donut shapes.

Make the Glaze

While the donuts cool, I whisk together the powdered sugar, milk, cinnamon, and a pinch of salt until the glaze is silky and smooth. I like mine thick enough to coat but thin enough to drizzle, so I adjust the milk as needed.

Glaze the Donuts

I dip the tops of each cooled donut into the glaze, or sometimes I drizzle it on with a spoon for a more rustic look. I set the glazed donuts on parchment paper and let them sit for about 15 minutes so the glaze can firm up before serving.

Servings and Timing

This recipe makes about 12 donuts. It takes roughly 20 minutes to prepare, 10 minutes to cook, and 30 minutes total.

Variations

Sometimes I add mini white chocolate chips or a handful of crushed graham crackers to the mixture for extra texture. For a more decadent version, I drizzle melted white chocolate over the glazed donuts or sprinkle on some cinnamon sugar before the glaze sets. Around Halloween, I decorate them with candy eyes or sprinkles for a fun, spooky touch.

Storage/Reheating

I store the donuts in an airtight container at room temperature for up to 3 days. They stay soft and chewy as long as they’re sealed tightly. I don’t refrigerate them since that can make them too firm. If they start to dry out, I microwave one for about 5 seconds to bring back that gooey texture.

FAQs

Can I use homemade pumpkin purée?

Yes, homemade purée works great—just make sure it’s thick and not watery, or it can make the mixture too soft.

Do I need a donut pan?

Not at all. I often shape them by hand; they just look a little more rustic but taste just as delicious.

Can I make these ahead of time?

Yes! I usually make them the day before a party and glaze them right before serving.

Can I use other cereal?

You can, but Rice Krispies give the best chewy texture. Cornflakes or Cheerios work in a pinch but will taste different.

How do I keep them from sticking to my hands?

Greasing your hands lightly with butter or nonstick spray makes shaping much easier.

Can I make them vegan?

Yes, I use vegan butter and marshmallows, and plant-based milk for the glaze.

Can I add nuts or mix-ins?

Definitely! Chopped pecans, walnuts, or pumpkin seeds add a nice crunch.

Why is my mixture too sticky?

It’s probably too warm—let it cool for a minute or two before shaping.

Can I color the glaze instead?

Yes! A few drops of orange or maple-colored food dye in the glaze look festive for fall.

Can I double the recipe?

Absolutely. Just use a larger pot so you have enough room to stir everything evenly.

Conclusion

These Pumpkin Rice Krispie Donuts are my go-to fall treat when I want something quick, festive, and irresistibly good. The combination of buttery marshmallow, spiced pumpkin, and maple glaze makes them taste like autumn in every bite. Whether I’m making them for Halloween, Thanksgiving dessert tables, or cozy movie nights, they’re always a crowd favorite and disappear in minutes.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Rice Krispie Donuts

Pumpkin Rice Krispie Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 donuts
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Rice Krispie Donuts are a fun, festive, and no-bake fall treat. Soft, chewy, and flavored with pumpkin and warm spices, they’re finished with a maple cinnamon glaze that adds just the right sweetness. Perfect for parties, bake sales, or cozy autumn gatherings!


Ingredients

For the Donuts:

3 tablespoons Butter

1 (10 oz) bag Mini Marshmallows

1/2 cup Canned Pumpkin Purée (not pie filling)

1 teaspoon Pumpkin Pie Spice

Pinch of Salt

6 cups Rice Krispies Cereal

Nonstick Spray or Butter (for greasing)

Orange Food Coloring (optional)

For the Maple Cinnamon Glaze:

3/4 cup Powdered Sugar

2 tablespoons Milk (more if needed to thin)

1/2 teaspoon Cinnamon

Pinch of Salt


Instructions

  1. Make the Pumpkin Mixture: Melt butter in a large pot over medium-low heat. Stir in marshmallows until almost melted, then add pumpkin purée, pumpkin pie spice, salt, and optional orange food coloring. Mix until smooth and remove from heat.
  2. Quickly fold in the Rice Krispies cereal until evenly coated with the marshmallow mixture.
  3. Shape the Donuts: Lightly grease a donut pan or your hands. Press the warm mixture into the molds and smooth the tops. Let cool completely before removing. If shaping by hand, roll into balls and poke holes through the centers.
  4. Make the Glaze: In a bowl, whisk together powdered sugar, milk, cinnamon, and salt until smooth. Adjust consistency with a few drops of milk if needed.
  5. Glaze the Donuts: Dip the tops of each cooled donut into the glaze or drizzle over the top. Set on parchment paper and let sit for 15 minutes to firm up before serving.

Notes

Add mini white chocolate chips, crushed graham crackers, or chopped nuts for extra texture.

Drizzle melted white chocolate or sprinkle cinnamon sugar for a decorative finish.

Grease hands or tools lightly to prevent sticking while shaping.

Make ahead and glaze before serving for best freshness.

Store at room temperature in an airtight container for up to 3 days—do not refrigerate.


Nutrition

  • Serving Size: 1 donut
  • Calories: 180
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 10mg
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments