Pumpkin Rice Krispies Donuts
These Pumpkin Rice Krispies Donuts are a fun no-bake Thanksgiving dessert made with pumpkin purée, mini marshmallows, and Rice Krispies cereal, then finished with a sweet maple cinnamon glaze. Ready in just 30 minutes, they're kid-friendly, festive, and perfect for holiday dessert tables when oven space is limited.
Servings: 12 donuts
Calories: 185kcal
Cost: 2
Equipment
- large saucepan
- mixing spoon or spatula
- donut pan
- mixing bowl
- whisk
- measuring cups and spoons
Ingredients
- 3 tbsp unsalted butter
- 10 oz mini marshmallows
- 1/2 cup pumpkin purée
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 6 cups Rice Krispies cereal
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp milk
- 1/2 tsp ground cinnamon
- 1 pinch salt for glaze
Instructions
- Melt the butter in a large saucepan over medium-low heat. Add the mini marshmallows and stir until almost completely melted.
- Stir in the pumpkin purée, pumpkin pie spice, and salt until smooth and fully combined.
- Remove from the heat and quickly fold in the Rice Krispies cereal until evenly coated.
- Coat a donut pan with nonstick spray. Gently but firmly press the warm mixture into the donut molds without over-packing.
- Allow the donuts to cool in the pan for 10 to 15 minutes until firm, then carefully remove them from the molds.
- Whisk together the powdered sugar, maple syrup, milk, cinnamon, and a pinch of salt until smooth and pourable.
- Dip the tops of the donuts into the glaze or drizzle it over with a spoon. Let the glaze set for at least 15 minutes before serving.
Notes
Work quickly while the marshmallow mixture is warm, as it firms up rapidly. Do not over-pack the donut molds or the texture may become dense. Store in an airtight container at room temperature for up to 2 days. For extra holiday flair, top with crushed pecans, toasted coconut, or seasonal sprinkles.