Pumpkin Rice Krispie Donuts

This Pumpkin Rice Krispie Donuts recipe combines seasonal flavors with a fun and nostalgic treat that’s perfect for autumn gatherings or anytime you want a sweet, spiced snack. The pumpkin puree adds moisture and a gentle earthiness, while the marshmallows bring the classic chewy texture. These donuts are easy to shape, colorful with optional food coloring, and topped with a smooth maple cinnamon glaze that really elevates the flavors.

I first made these with my kids on a chilly afternoon. They loved pressing the sticky mixture into the pan and couldn’t wait to dunk the finished donuts into the glaze. Now it’s a seasonal favorite we look forward to every year.

Ingredients

• Butter for melting and richness: use unsalted so you can balance salt in the recipe
• Mini marshmallows: for that classic sticky, chewy texture that binds everything
• Canned pumpkin purée: not pie filling, to add moisture and natural pumpkin flavor—choose a good quality brand without added spices or sugar
• Pumpkin pie spice: for warm autumn spices; fresh or store-bought both work, just use your favorite blend
• Salt: to bring out the flavors and balance the sweetness
• Rice Krispies cereal: as the crispy base; fresh, not stale cereal will keep the donuts light and crunchy
• Nonstick spray or butter for greasing: helps the donuts release from the pan easily
• Optional orange food coloring: adds a festive touch but is totally up to you
• Powdered sugar: provides the sweet base for the glaze, sifted to avoid lumps
• Milk: to thin the glaze to the right consistency, add a bit more for drizzling
• Cinnamon: for warmth and spice
• A pinch of salt: to enhance the maple and balance the sweetness

Instructions

Make the pumpkin mixture:

Melt butter in a large pot over medium-low heat. Stir in mini marshmallows slowly, allowing them to soften and melt almost completely. This gentle heat prevents burning and creates a smooth base.

Add pumpkin purée and spices:

Add pumpkin purée, pumpkin pie spice, salt, and a drop or two of orange food coloring if using. Stir continuously until the mixture is completely smooth and well combined, then remove from heat.

Fold in Rice Krispies:

Fold in the Rice Krispies cereal quickly while the mixture is still warm. Make sure every piece is coated thoroughly to hold the shape of the donuts.

Shape the donuts:

Lightly grease a donut pan with nonstick spray or butter your hands if you prefer to shape the donuts freeform. Press the warm Rice Krispie mixture firmly into each mold, packing it tightly to ensure the donuts hold their form after cooling. Allow the donuts to cool completely in the pan before gently removing them to keep their shape intact.

Make the glaze:

Whisk together powdered sugar, milk, cinnamon, and a pinch of salt until you have a smooth, pourable glaze. Adjust the milk to get your desired thickness. Dip the tops of each donut into the glaze or spoon it over. Set on a wire rack or parchment paper and let them rest for 15 minutes so the glaze sets properly.

The pumpkin pie spice is my favorite part because it turns simple Rice Krispies into something special and seasonal. I always remember making a batch with my niece on Halloween; the joy on her face when she got to eat a donut shaped like a little pumpkin was priceless.

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days to maintain the glaze's texture and the donut's crispness. Avoid refrigerating as it can make the donuts chewy or soggy.

Ingredient Substitutions

If you do not have pumpkin puree try sweet potato puree, which provides similar moisture and sweetness. You can use regular large marshmallows chopped roughly if mini are unavailable. For a gluten-free option, make sure your Rice Krispies are gluten-free or swap with a gluten-free crispy rice cereal.

Serving Suggestions

Serve these donuts with a warm cup of apple cider or chai tea to complement the autumn spices. For an extra treat, sprinkle chopped toasted pecans or a dusting of cinnamon sugar on top of the glaze before it sets.

This easy no-bake recipe brings all the cozy autumn vibes in each bite and makes a perfect project for families to enjoy together.

FAQs about Recipes

→ What type of pumpkin should I use?

Use canned pumpkin purée, not pumpkin pie filling, for the best texture and flavor balance.

→ Can I omit the orange food coloring?

Yes, the coloring is optional and won’t affect the taste—only the appearance of the donuts.

→ How do I shape the mixture into donuts?

Press the warm mixture firmly into a lightly greased donut pan, then allow it to cool completely before removing.

→ What consistency should the glaze have?

The glaze should be smooth and pourable; add a bit more milk if it feels too thick.

→ Can these be made without a donut pan?

Yes, you can form rounds by hand, but a donut pan helps keep a uniform shape.