Ingredients
Method
Step-by-Step
- Line a baking sheet with parchment paper or wax paper, then lightly coat the paper and your hands with nonstick spray or softened butter.
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir continuously until the mixture is completely smooth, taking care not to let it boil.
- Remove the saucepan from the heat and stir in 8–12 drops of orange gel food coloring, adding enough to create a pumpkin-orange shade.
- Add the crisp rice cereal and fold gently until every piece is evenly coated with the orange marshmallow mixture.
- Let the mixture cool for approximately 5 minutes, until it is comfortable to handle but still pliable.
- Divide the mixture into about 12 portions. Grease your hands again, gently compress each portion into a compact ball, and avoid pressing too firmly.
- Flatten the bottom of each ball slightly, then press a small indentation into the top and sides to suggest pumpkin ridges.
- Insert a small candy or pretzel stem into the top of each pumpkin. Add green icing, green candy melts, or green M&M candies as leaves or vines if desired.
- Arrange the finished treats on the lined baking sheet and let them firm at room temperature for 15–30 minutes before serving.
Notes
Use fresh marshmallows and low heat for soft treats. If the mixture becomes difficult to shape, warm it very briefly or work with smaller portions. Store covered at room temperature and enjoy while fresh.