Recipe Roundup – Rice Crispy Treats

Happy Halloween!

Rice Crispy Treats are some of the easiest (and most fun) desserts to make and you can find a version for almost any holiday. It’s a pretty simple concept, but the recipes that people come up with are so creative. We think we’ll try out one of these for our Halloween festivities – because cake is delicious, but it’s always nice to have a dessert for people who don’t like cake (not that we know many of those people. ha!).

All of these recipes call for regular marshmallows, but there are some delicious vegan versions out there. One of our varieties is Dandies – which you can get a Whole Foods. Try them at your own risk…because you might become addicted!

1. Red Velvet Rice Crispy Treats from Lovin’ From The Oven


These currently call for a full on red velvet cake mix, but you could just make regular rice crispies and add food coloring. You could totally call them Vampire Snacks (get it?).

2. Cookies and Cream Dirt Cake Rice Krispy Treats from Southern Fairytale

Rice Krispies Treat Dirt Cake

Sticking with the obviously themed treats, how about some dirt! Replace the butter with a vegan version and the Oreos with something like Glutino’s or gluten-free Newman O’s. Whichever variety works the best for you. I’m thinking we should call these the Graveyard Shift.

3. Candy Corn Krispy Treats from Glorious Treats

These are super cute and the recipe is really easy to follow, especially because she provides some step-by-step images of the process as well. Replace the ingredients as necessary. We couldn’t come up with a very clever name for these, so I suppose we’ll stick with Candy Corn.

4. Halloween Shaped Rice Crispy Treats from Botanical Paperworks blog

These Halloween treats are adorable and so easy to make - a great treat for the kids to help make!

You can make these in almost any shape you want, but since most writable frosting isn’t vegan or gluten-free we’d probably stick with the most recognizable shapes, like a bat or coffin. These are just regular rice crispy treats that were cut out with a cookie cutter! So easy. We’d go with a fun name like Midnight Flight or Flights of Fancy for the bat shapes, if you went with a pumpkin, you could put them on a plate and call it the Pumpkin Patch.

5. Pumpkin Spice Rice Krispy Treats from Shugary Sweets

Chewy, delicious Pumpkin Spice Krispie Treats. Easy to make and perfect for any fall party!

No fall celebration would be complete without Pumpkin Spice flavored desserts, so naturally we had to include a pumpkin spice version of the Rice Krispy Treat roundup. You could totally make these in the pumpkin shapes like the recipe above talks about too. Genius. Anyhow, the recipe calls for pumpkin spice jello pudding mix, but you could replace that with the pumpkin spice mixture we like to use in our Pumpkin Spice cupcakes. You can see the recipe for those here

Let us know which ones you’ll be trying out for your Halloween celebration!


Pumpkin Spice Cake Recipe


Since we started celebrating fall by doing our Pumpkin Recipe Roundup, we thought we would share our very own recipe for our delicious Pumpkin Spice Cupcakes. The recipe is very quick and easy to make, but the end result makes your whole house smell like Thanksgiving while it’s baking. The cinnamon, nutmeg, pumpkin pie spice, and pumpkin puree combine to make an incredibly flavorful cupcake.

We use a Kitchenaid stand mixer for our recipes, but if you don’t have one you could just as easily use a wire whisk and mix everything by hand. It’ll take a little longer, but it’ll come out just as excellent.


Everything looks better in cute measuring bowls!


Make sure you use 100% Pumpkin Puree, not Pumpkin Pie Mix. It makes a world of difference and doesn’t have added spices.


Maybe not the prettiest going into the oven, but they’re amazing when they’re ready.


Conscious Cake’s Vegan and Gluten Free Pumpkin Spice Cake


Makes 8 Half-Pint Jars or 14 Cupcakes

1 Cup Non-Dairy Milk

1/2 Tbsp Apple Cider Vinegar

2 Cups Bob’s Red Mill Gluten Free Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

1 1/2 tsp Cinnamon

1 tsp Ginger

1/4 tsp Nutmeg

1 tsp Pumpkin Pie Spice

1 Cup Brown Sugar

1 Cup Granulated Sugar

1 Cup Earth Balance Vegan Butter

15 oz. 100% Pumpkin Puree

1/2 tsp Xanthan Gum


1. Remove the vegan butter from the fridge and allow to come to room temperature

2. Combine the milk and apple cider vinegar in a measuring cup or bowl and set aside to allow it to curdle

3. Combine Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ginger, Nutmeg, Pumpkin Pie Spice, Brown Sugar, Granulated Sugar, and Pumpkin Puree, and mix until thoroughly combined

4. Add small pieces of the softened butter to the mixture, with the mixer still running on stir add in the milk mixture, allow to combine – small pieces of butter should remain visible

5. Add the Xanthan Gum (ALWAYS add Xanthan Gum last) and give a brief mix, don’t over stir the Xanthan Gum or your cakes will fall

6. Fill 8 half-pint mason jars just over 1/2 full, place on a cookie tray

7. Bake for 27 minutes at 350 degrees (don’t peek while they’re cooking, I know it’s so tempting)

8. Check to ensure they’re done with a toothpick, allow to cool, top with frosting and serve.

NOTE: If you’re making cupcakes instead of jars reduce the bake time to 20 minutes and fill the liners 3/4 full. Add time in 2 minute intervals if cupcakes are not done after 20 minutes.

Conscious Cake’s Vegan and Gluten Free Cinnamon Frosting:


1/2 Cup of Vegetable Shortening

1/2 Cup Earth Balance Vegan Butter

1 1/2 tsp Vanilla

1 Tbsp Non-Dairy Milk

3 1/2 Cups Powdered Sugar

1 Tbsp Cinnamon


1. Combine Shortening, Butter, Vanilla, Milk, and Cinnamon in a mixer and beat on medium-high until fully incorporated

2. Add in the Powdered Sugar 1/2 cups at a time and allow to incorporate before adding the next 1/2 cup

3. Use a spoon, knife, spatula, or piping bag to frost the cooled cupcakes

4. Enjoy!

Pumpkin Recipe Roundup

It’s the season of Pumpkin Spice Lattes once again. In addition to releasing our own Pumpkin Spice Cake, we thought we’d show you a list of our favorite Pumpkin flavored desserts, and provide some tips on how we would make them vegan and gluten free (if they aren’t already).


I’d love to hear which ones are your favorite! Maybe we’ll add them to our Test Kitchen Trials 😉

1.  Pumpkin Spice Honey Cookies from Averie Cooks

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!
These cookies look so delicious. And the description of being “pure fall” sounds amazing to us as well.

We would substitute Earth Balance Vegan Buttery Sticks in place of the butter, swap the egg for some natural, unsweetened applesauce, use agave instead of honey, and make sure we use our favorite gluten-free flour mix in place of the all-purpose. Of course, we’d also want to add a little bit of Xantham Gum to keep them nice and fluffy, and make sure we’ve got gluten free baking powder on hand (we like Clabber Girl)

2. Gluten Free Pumpkin Roll Cake from The Baking Beauties

Gluten Free Pumpkin Roll Cake | The Baking Beauties

This one is already gluten free! In order to make it vegan, just sub out the 3 eggs for 1/2 cup of natural, unsweetened applesauce and replace the cream cheese and butter in the filling with some Earth Balance and Tofutti varieties. She also uses her own flour mix, but if you want an easier version, you can always try a pre-mixed variety.


3.  White Chocolate Pumpkin Spice Snickerdoodles from Lil’ Luna

Delicious White Chocolate Pumpkin Spice Snickerdoodles on { } #pumpkin #snickerdoodles

These look like they’re the kind of cookies that stay moist and gooey even after they’ve cooled off. If the white chocolate part doesn’t sound too amazing to you, Kristyn points out that the cookies are just as great without the chips too! These beauties are packed with the usual suspects – butter, eggs, shortening, and flour – all easily substituted with plant based, gluten free varieties. If you can we like to use the 365 Organic Vegetable Shortening instead of Crisco or anything like that. If you’re struggling to find suitable white chocolate chips, we’ve found a view varieties on Amazon that we like. 

4.  Vegan, Gluten Free Pumpkin Ice Cream from Becky Winkler


We’re always excited when we can find an ice cream recipe that isn’t overly complicated and still looks delicious. I know some of you are thinking Ice Cream isn’t really a fall treat, but in my opinion ice cream can be eaten whenever you darn well feel like it. This blend of molasses, pumpkin spices, and coconut milk sounds fantastic no matter how cold it might be. No adjustments needed here, but if you don’t like Molasses, Agave would probably work just as well even though the flavor would come out a bit different.

5.  Vegan, Gluten Free Pumpkin Maple Pancakes from Allyson Kramer

First of all, doesn’t that picture just make your mouth water? In addition to providing an incredible recipe, Allyson also gives some tips on how to make the perfect pancake. Like most, she includes her own preferred mixture of gluten free flours, but you could always save time by using a pre-mixed version if you’d rather. The recipe does include nutmeg and almond milk though, both products that could easily be swapped for non-nut versions if you’re making them for anyone with a nut allergy.


So, what did you think of these 5 recipes? Is there another ingredient you’d like to see us highlight? Which one would you like to try? Let us know in the comments and check back next week when we do another Recipe Roundup.