Take the classic scotcheroo dessert recipe and turn it into a pumpkin spice scotcheroo with a few additional ingredients! We look forward to making these pumpkin scotcheroos each fall – bring on all the pumpkin spice!

  • 1 cup light corn syrup
  • 1 cup sugar
  • 3/4 cup creamy peanut butter
  • 1 tsp Rodelle Pumpkin Spice Extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 6 cups rice krispies cereal
  • 2 & 1/2 cups semi-sweet chocolate chips
  • 3 tbsp vegetable oil, for melting chocolate chips


  • 1/4 cup white chocolate chips
  • 1/2 tbsp vegetable oil
  • 1/2 tsp pumpkin pie spice
  • Candy corn pumpkins
  1. Spray a 9x13 inch baking pan with non-stick cooking spray or line with wax paper.
  2. In a large mixing bowl, measure out 6 cups of rice krispie cereal. Set aside.
  3. In a small pot over medium-low heat, combine the corn syrup and sugar, occasionally stir the mixture until the sugar dissolves and the mixture begins to boil.
  4. Remove the pot from the heat and stir in the peanut butter, Rodelle Pumpkin Spice extract, and all spices.
  5. Pour this mixture over the rice krispies and mix immediately with a spatula until all the cereal is evenly coated.
  6. Press the cereal into an even layer in the prepared pan. Let the scotcheroos cool for 10 minutes.
  7. In a small pot over low heat (or in the microwave on 50% power), melt the chocolate chips and the oil, stirring until it’s smooth.
  8. Pour the chocolate evenly over the cereal layer. Optional: melt 1/4 cup white chocolate chips with 1/2 tsp vegetable oil, then add in 1/2 tsp pumpkin pie spice and swirl the white chocolate top of the chocolate layer.
  9. Allow the chocolate to set. Then cut and serve. Top with candy corn pumpkins if desired!

Note: this recipe was prepared for Rodelle by Beth from The First Year Blog. Click here to see the original post and more pictures!