Pumpkin Spice Hot Cocoa Rice Krispie Treats: A Cozy Fall Treat for Little Hands
Thereโs something magical about fallโthe cozy sweaters, crisp mornings, the scent of cinnamon and spice floating through the air. And if youโre a fan of seasonal treats that bring both comfort and creativity, these Pumpkin Spice Hot Cocoa Rice Krispie Treats are the perfect autumn activity to try with your kids or students.
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These adorable rice krispie “mugs” look like tiny cups of cocoa topped with marshmallows, and theyโre bursting with pumpkin spice flavor. Theyโre fun to make, easy enough for preschoolers to help with, and make a sweet classroom treat, fall party snack, or even a hands-on lesson about measurement and sequencing in the kitchen.
Whether you make them as mini mugs using muffin tins or go the traditional route in a baking dish, this recipe offers plenty of opportunity for seasonal fun and learning.
What Makes These Hot Cocoa Rice Krispie Treats Extra Special
This recipe takes a classic snack and gives it a cozy autumn twist. Instead of the usual melted butter and marshmallow base, we add pumpkin pie spice and hot cocoa mix for a flavor profile thatโs warm, chocolaty, and perfectly spiced for the season. Melted chocolate creates a โhot cocoaโ look, mini pretzel twists act as mug handles, and dehydrated marshmallows finish off the look.
Kids will love the hands-on part of pressing the cereal into muffin pans, adding the chocolate tops, and attaching the little handles. It’s one of those crafts you can eat, which makes it perfect for early learners who thrive with tactile activities.
Ingredients You’ll Need
Pumpkin Spice Hot Cocoa Rice Krispie Treats
Servings: 16
Prep: 45 minutes
Cook Time: 10 minutes
Rest Time: 30 minutes
Total Time: 1 hr 25 mins
- Crispy rice cereal
- Butter
- Mini marshmallows (reserve some for later)
- Powdered hot cocoa mix
- Pumpkin pie spice
- Vanilla
- Chocolate chips
- Mini pretzel twists
- Dehydrated marshmallows (or mini marshmallows)
You can customize the recipe with your favorite type of chocolate chips or cocoa mix. The instructions also include notes on how to substitute if you donโt have mini pretzels or dehydrated marshmallows on hand.
Step-by-Step Instructions to Make These Hot Cocoa Rice Krispie Treats
Start by preparing your muffin tin with nonstick spray. Then melt the butter in a large pot over low heat. Add most of the mini marshmallows (reserve about 1 ยฝ cups for later) and stir until smooth. Mix in the cocoa powder, vanilla, and pumpkin pie spice.
Gently fold in the crispy rice cereal and reserved marshmallows until everything is well coated. Working quickly, press the mixture into the muffin pan cavities, forming little cup shapes with your hands. Let them cool and set for about 30 minutes.
While the treats are setting, melt your chocolate chips. Carefully break the mini pretzel twists to create curved “handles,” dip the ends in chocolate, and attach them to the sides of the cooled treats.
Use a spoon or small spatula to add a chocolate “cocoa top” to each rice krispie cup. Immediately sprinkle on the marshmallows so they stick while the chocolate sets. Finish each treat with a pinch of pumpkin pie spice over the top.
How to Use These Treats in the Classroom or at Home
These treats are perfect for fall-themed learning days, pumpkin spice taste tests, or as a fun way to celebrate the first cold day of the season. Here are a few ideas:
Pumpkin Week Celebration
Include this recipe during a unit on pumpkins. Read books, taste test pumpkin-flavored foods, and make these treats as a fun send-off.
Fall Party or Classroom Treat
These are great for October or November classroom parties. Since they donโt require baking, theyโre easy to make ahead and transport.
Hands-On Learning Activity
Use the recipe as a math and sequencing activity. Have children help with counting scoops of cereal, measuring spice, or ordering steps on a chart.
Family Literacy Night or Cozy Read-Aloud
Pair these hot cocoa rice krispie treats with a book and a warm mug of hot chocolate. Read a seasonal story together and then enjoy these rice krispie “mugs” as a snack.
Book Pairing Suggestions
To turn this into a full sensory experience, consider pairing it with a cozy, seasonal read-aloud:
- โBear Snores Onโ by Karma Wilson โ A warm and cozy story set in a winter cave, perfect for a hot cocoa treat.
- โThe Little Scarecrow Boyโ by Margaret Wise Brown โ A fall classic that pairs well with autumn activities.
- โPumpkin Soupโ by Helen Cooper โ A sweet story about sharing, friendship, and the joys of cooking together.
- โFletcher and the Falling Leavesโ by Julia Rawlinson โ A gentle introduction to seasonal change and emotions.
Tips for Success
- Melt your butter and marshmallows over low heat to keep the treats soft and chewy. High heat can cause them to harden.
- Donโt press the cereal mixture too firmly into the muffin pans. A gentle press helps keep the texture soft and light.
- If you don’t want to shape the mugs, use a 13×9 pan instead and spread the chocolate over the top like frosting.
- Dehydrated marshmallows are fun and look just like the ones in cocoa mix, but mini marshmallows work well too.
- The pretzel โhandlesโ can be a bit trickyโhave a few extra on hand in case some break while shaping.
Storage and Make-Ahead Options
These treats are best enjoyed fresh, but theyโll keep for up to 3 days in an airtight container. If you want to prepare them ahead of time, freeze the base (without toppings or handles) and thaw before decorating. Chocolate and marshmallows can be added the day of serving for best texture and taste.
A Sweet Way to Savor the Season
Pumpkin Spice Hot Cocoa Rice Krispie Treats are as fun to make as they are to eat. Theyโre warm, whimsical, and full of autumn flavorโperfect for little hands and big imaginations. Whether youโre planning a fall celebration, looking for a seasonal classroom snack, or just want to bring a little pumpkin spice into your kitchen, this is a treat that checks every box.
