A delightful twist on the classic treat, these spiced pumpkin marshmallow squares are perfect for fall gatherings.
Melt the butter in a large saucepan over low heat until fully melted.
Using low heat prevents the butter from browning, ensuring a smooth mixture.
Add the marshmallows to the melted butter and stir continuously until they are completely melted and combined.
Stirring constantly helps prevent the marshmallows from sticking to the pan.
Remove the saucepan from heat and stir in the pumpkin pie spice until evenly distributed.
Adding the spice off the heat preserves its aromatic qualities.
Add the crispy rice cereal to the marshmallow mixture and stir until the cereal is fully coated.
Work quickly to ensure the mixture doesn't cool and harden before it's fully mixed.
Transfer the mixture to a greased 13x9-inch baking pan and press it evenly using waxed paper or a buttered spatula.
Avoid pressing too hard to keep the squares light and airy.
Allow the mixture to cool completely in the pan before cutting into squares.
Cooling ensures clean cuts and prevents sticking.
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