Easy Pumpkin Rice Krispie Donuts You Can Make in Minutes

I’m always on the lookout for fun, easy fall treats, and these Pumpkin Rice Krispie Donuts are definitely a new favorite in my kitchen. They’ve got that cozy pumpkin spice flavor we all crave this time of year, but they’re also no-bake, which means no fussing with the oven. Plus, they’re shaped like donuts, which instantly makes them more fun to eat. Honestly, they’re just the kind of treat that makes you smile before you’ve even taken a bite.

What I really love is how quick they come together. You just melt, mix, press, and you’re done in minutes. The pumpkin purée adds a soft, seasonal twist to the classic marshmallow-and-cereal combo, and the maple cinnamon glaze on top is the perfect finishing touch. I’ve made these for after-school snacks, weekend treats, and even a little neighborhood fall get-together, and they’ve been a hit every single time.

And here’s the best part, you can make them with the kids! My little helpers love pressing the mixture into the donut pan and drizzling on the glaze. It’s a hands-on, slightly sticky project that ends in the most delicious way. Whether you’re making them for a party, a bake sale, or just a cozy afternoon at home, these Pumpkin Rice Krispie Donuts are a sweet, seasonal treat you’ll want to whip up again and again.

Ingredients

For the Donuts:

• 3 tablespoons butter – Adds that rich, buttery base that makes these donuts irresistible.

• 1 (10 oz) bag mini marshmallows – The sweet, gooey magic that holds everything together.

• ½ cup canned pumpkin purée (not pumpkin pie filling) – Brings a soft pumpkin flavor and autumn coziness to every bite.

• 1 teaspoon pumpkin pie spice – A warm blend of cinnamon, nutmeg, and cloves that tastes like fall in a jar.

• Pinch of salt – Just enough to balance the sweetness and make the flavors pop.

• 6 cups Rice Krispies cereal – The crispy, crunchy base that gives these donuts their classic texture.

• Nonstick spray or butter (for hands and donut pan) – Keeps the sticky mixture from clinging where it shouldn’t.

For the Maple Cinnamon Glaze:

• ¾ cup powdered sugar – Creates a smooth, sweet glaze that sets beautifully.

• 2 tablespoons milk (more if needed to thin) – Loosens the glaze to the perfect drizzle-worthy consistency.

• ½ teaspoon cinnamon – Adds a cozy spice that pairs perfectly with the pumpkin.

• Pinch of salt – Balances the sweetness and makes the glaze sing.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Prepare the Pumpkin Mixture: In a large pot over medium-low heat, melt the butter. Stir in the marshmallows and cook until mostly melted. Add the pumpkin purée, pumpkin pie spice, salt, and food coloring (if using), stirring until smooth. Remove from the heat and quickly fold in the Rice Krispies until evenly coated.

2. Shape the Donuts: Lightly coat a donut pan with nonstick spray, or grease your hands if shaping by hand. Press the warm mixture firmly into the molds. Allow to cool completely in the pan before gently removing.

3. Make the Glaze: In a small bowl, whisk all glaze ingredients until smooth. Dip the tops of each donut or drizzle the glaze over with a spoon. Let the glaze set for at least 15 minutes before serving.

My Favorite Ways to Enjoy Pumpkin Rice Krispie Donuts

• With a big mug of hot apple cider for the ultimate fall afternoon pick-me-up.

• As a fun after-school snack, my kids love grabbing one the minute they walk in the door.

• Served on a cute fall-themed platter for a party or bake sale (they disappear so fast!).

• As a sweet little breakfast treat with coffee on a crisp autumn morning.

• Wrapped up in clear cellophane bags with a ribbon for adorable edible gifts.

• Slightly warmed in the microwave for just a few seconds so the glaze gets soft and melty again.

Serving & Storing

• These donuts are best enjoyed the same day you make them while they’re fresh and chewy.

• If you’re serving them for a party, glaze them just before guests arrive so they look picture-perfect.

• Store leftovers in an airtight container at room temperature for up to 2 days, just keep them away from heat so the glaze doesn’t melt.

• If you need to stack them, place a piece of parchment paper between layers to keep them from sticking together.

• For a quick refresh, pop one in the microwave for 5–10 seconds to soften it back up.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?
Nope, pumpkin pie filling has added sugar and spices, which can make the mixture too wet and overly sweet. Stick with plain pumpkin purée for the best texture.

Do I need a donut pan?
Not at all! You can shape the mixture into rings by hand or even press it into a baking dish and cut it into squares.

Can I make these ahead of time?
Yes, but they’re at their chewiest and freshest within the first day. If making ahead, store in an airtight container and glaze them just before serving.

Can I freeze Pumpkin Rice Krispie Donuts?
Freezing isn’t recommended, they tend to lose their texture once thawed.

What can I use instead of the maple cinnamon glaze?
You can drizzle melted white chocolate, cream cheese icing, or even a simple dusting of powdered sugar if you prefer.