It’s officially pumpkin spice season, and you better believe I’m finding every excuse to add it to everything. Last weekend, I had a bag of cinnamon rice cakes sitting in the pantry and a major craving for something sweet, crunchy, and festive. That’s when it hit me – what if I gave my favorite rice cake muddy buddies a fall twist? These Pumpkin Spice Rice Cake Muddy Buddies are basically everything I love about fall in one addictively snackable treat. Think: cozy cinnamon, creamy cashew butter, sweet white chocolate, and just enough pumpkin spice to make you want to throw on a sweater and light a candle.
Making Pumpkin Spice Rice Cake Muddy Buddies
Just like the classic version, these pumpkin spice muddy buddies come together in no time and use simple pantry staples. I love how light they feel compared to the traditional cereal version, but they still deliver on that rich, sweet flavor you crave in a treat like this.
First, crush your cinnamon rice cakes into bite-sized pieces. You don’t want dust – aim for about 1-inch chunks. A ziplock bag and a little gentle pressure with your hands is all it takes.
Next, melt your white chocolate melts in the microwave in 30 second increments on half power. White chocolate has a tendency to burn, so keep an eye on it! Once melted, add cashew butter and stir in until smooth and creamy. Cashew butter has a mild flavor that pairs perfectly with the white chocolate and lets the pumpkin spice shine. (Feel free to swap in almond or sunflower seed butter if needed.)
Pour the mixture over your crushed rice cakes and stir until every piece is well-coated. Then, back into a ziplock bag they go – add the powdered sugar mixed with pumpkin spice and give it a good shake. This is my favorite part, and if you’ve got kids around, they’ll definitely want to help!
Pop everything into the fridge for 30–45 minutes to set, and boom – you’ve got a cozy fall snack that’s perfect for movie nights, lunchbox treats, or Halloween parties.
Optional Add-In: Candy Corn
I know candy corn can be controversial, but personally, I love it – and in these pumpkin spice muddy buddies, it totally works. The pop of color makes them super festive, and the chewy sweetness contrasts nicely with the crunch of the rice cakes. If you’re not a fan, just leave it out – the mix is still delicious without it.
More Muddy Buddy Ideas
If you like this recipe, try my Rice Cake Muddy Buddies for a classic peanut butter + chocolate version. Feeling fancy? My Dubai Rice Cake Muddy Buddies are a perfect treat! I also have a Healthy Muddy Buddies recipe that’s always a hit. Enjoy!
Pumpkin Spice Rice Cake Muddy Buddies
Equipment
- Mixing Bowl
- Ziplock Bag
Ingredients
- 4 cinnamon rice cakes cracked into pieces
- 3/4 cup white chocolate melts melted
- 2 tbsp cashew butter melted
- 1 tsp pumpkin spice
- 1/3 cup powdered sugar
- 1/3 cup candy corn optional
Instructions
- Add rice cakes into a ziplock bag and crush, leaving larger chunks (around an inch or so big).
- Melt chocolate in the microwave in 30 second increments on half power until Melted. Stir in cashew butter until you have a smooth mixture.
- Add crushed rice cakes into a mixing bowl, pour in melted chocolate mixture, and stir well to coat.
- Add coated rice cake pieces back into ziplock bag and add pumpkin spice and powdered sugar.
- Seal the bag tightly and then shake it to coat all of the pieces in powdered sugar.
- Let chill in the fridge for 45 minutes to allow the chocolate to harden to the rice cake pieces. Mix with candy corn.
- Pour into a bowl and enjoy!
