This easy pumpkin Rice Krispies donut recipe arrived in my kitchen on a breezy October afternoon when I wanted the sweet nostalgia of cereal treats but with an unmistakable fall twist. I discovered the combination by accident while adapting a classic marshmallow-and-cereal standby for a seasonal brunch; the addition of canned pumpkin purée brought tenderness and a gentle spice note that made every bite feel like a little pumpkin pie. These donuts are soft around the edges with a chewy center, and the maple cinnamon glaze gives them a glossy finish and the kind of warm fragrance that has people reaching for seconds.

I fell for this recipe because it combines three things I always keep on hand: mini marshmallows, canned pumpkin, and Rice Krispies. It’s the kind of recipe I make when guests stop by unexpectedly or when I need a quick bake-sale contribution. The texture is unlike a baked donut — think pleasantly sticky exterior with a pillowy bite — and the cinnamon-maple sweetness on top balances the earthy pumpkin perfectly. My family now asks for these every October; they’re portable, kid-friendly, and impossible to resist with a cup of coffee or a warm mug of cider.

Ingredients

• Butter: 3 tablespoons unsalted butter — melts smoothly and provides richness. I use Land O'Lakes when I want consistent results; room-temperature butter helps it incorporate evenly.
• Mini marshmallows: 1 (10-ounce) bag mini marshmallows — they melt quickly and give the treats their sticky, bindy structure. Look for fresh marshmallows (not stale) for best texture.
• Pumpkin purée: 1/2 cup canned pumpkin purée — not pumpkin pie filling. Libby's is a reliable choice; it adds moisture and that warm pumpkin flavor without extra sugar.
• Pumpkin pie spice: 1 teaspoon — a blend of cinnamon, nutmeg, and cloves that instantly makes these feel like fall. You can use 1/2 teaspoon cinnamon plus a pinch of nutmeg if needed.
• Salt: a pinch — heightens flavor and balances sweetness.
• Rice Krispies cereal: 6 cups — the classic cereal creates the light, crispy chew. A gluten-free Crispy Rice will work if you need a gluten-free version.
• Nonstick spray or butter: for greasing the donut pan and lightly coating hands if shaping by hand.
• Maple cinnamon glaze: 3/4 cup powdered sugar, 2 tablespoons milk (more if needed), 1/2 teaspoon cinnamon, and a pinch of salt — whisked together to a smooth pourable thickness for a glossy finish.

Instructions

Prepare your pan and mise en place: Grease a 6- or 8-cavity donut pan with nonstick spray or softened butter so the shaped donuts release cleanly. Measure out all ingredients in advance — cereal should be in a large bowl ready for folding and the glaze ingredients measured separately. This reduces stress once the marshmallows are melted. Melt butter and marshmallows: In a large heavy-bottomed pot set over medium-low heat, melt 3 tablespoons butter. Add the entire bag of mini marshmallows and stir continuously. Keep the heat moderate: too hot and marshmallows scorch. You want them mostly melted with a few soft lumps remaining before the pumpkin is added. Add pumpkin and spices: Stir in 1/2 cup canned pumpkin purée, 1 teaspoon pumpkin pie spice, and a pinch of salt. Mix until the marshmallows fully melt and the mixture is silky and homogeneous. The pumpkin adds moisture and a denser mouthfeel; if it looks slightly dull, keep stirring gently until glossy. Fold in cereal: Remove the pot from the heat and immediately fold in 6 cups Rice Krispies using a wooden spoon. Work quickly so the marshmallow mixture doesn't cool and set. Mix until the cereal is evenly coated and you have a tacky, cohesive mass. Shape in pan: Spray the donut cavities liberally, then press the cereal mixture firmly into each mold. For even donuts, press with a piece of parchment or the back of a measuring cup. If you prefer, grease your hands and shape by hand on a sheet pan and transfer. Let cool completely in the pan — this helps them hold their shape when removed. Make the glaze: In a medium bowl whisk together 3/4 cup powdered sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons milk and whisk until smooth. Adjust with small splashes of milk to reach a dip-friendly consistency — thin enough to coat but not so thin it runs off instantly. Glaze and finish: Once the donuts are cool, gently pop them out. Dip the tops in the maple cinnamon glaze or drizzle with a spoon. Let the glaze set at room temperature for at least 15 minutes before serving so it firms slightly and becomes glossy.

Storage Tips

Store these treats in a single layer in an airtight container at room temperature for up to 24 hours; stacking with parchment between layers prevents sticking. For longer storage, freeze unglazed donuts on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and apply glaze just before serving so condensation doesn’t make them soggy. If glazed before freezing, expect some glaze cracking — it still tastes great but won't be as glossy.

Ingredient Substitutions

If you prefer dairy-free, swap the butter for coconut oil (use the same volume) and choose dairy-free milk for the glaze. For a vegan option, use vegan marshmallows and plant-based butter; texture will be similar though slightly different in mouthfeel. If you want a less sweet version, reduce marshmallows slightly and add an extra tablespoon of pumpkin to maintain moisture. For gluten-free versions, be sure to select a certified gluten-free crispy rice cereal.

Serving Suggestions

These are charming on a brunch spread alongside warm spiced coffee, hot apple cider, or a milk station for kids. Garnish with a light dusting of cinnamon or a tiny sprinkle of flaky sea salt to bring out the maple notes. For parties, arrange on a tiered tray with small labels, or pop them into paper cupcake liners for grab-and-go treats. They’re great next to slices of apple cake or cinnamon swirls for a full fall dessert table.

Seasonal Adaptations

In autumn, add a teaspoon of brown butter to deepen flavor or a pinch of cloves for a more robust spice profile. For winter, swap in orange glaze or drizzle with dark chocolate and a pinch of sea salt for holiday flair. In spring, omit the pumpkin and stir in 2 teaspoons lemon zest and a teaspoon vanilla into melted marshmallow for a bright, citrusy version. Small tweaks like these tailor the flavor to the season without changing the easy, no-bake technique.

Meal Prep Tips

Make a double batch and freeze unglazed donuts in single layers for quick snacks. Portion them into individual bags for lunchboxes; add the glaze in a small container to keep them fresh until ready to eat. When prepping for an event, shape and cool the donuts a day ahead, then glaze the morning of — this keeps them glossy and prevents stickiness during transport. Pressing the mixture evenly into each cavity ensures consistent portions and presentation.

These pumpkin Rice Krispies donuts are an invitation to celebrate fall without hours in the kitchen. They’re playful, fast, and full of cozy spice — a reminder that some of the most memorable treats come from small, thoughtful twists on childhood favorites. Give them a try this weekend and make them your own with a glaze or garnish you love.