Pumpkin Chex Cookies are a no-bake treat loaded with peanut butter, Chex cereal, marshmallows, and that all-important pumpkin pie spice! Try my Pumpkin Spice Chocolate Chip Cookies and Pumpkin Snickerdoodles for more yummy fall desserts.

Pumpkin Spice Chex Cookies on White Napkin
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Pumpkin Chex Cookies

If you want the best sweet snack but don’t want to turn on the oven, these are the cookie for you. They are easy to eat and handle, like a cookie, and they come together so easily! Plus, with the added pumpkin pie spice, they are the perfect snack to share in the fall months when all the rage is pumpkin spice.

Process of Making Pumpkin Spice Chex Cookies

How to Make Pumpkin Chex Cookies

There are two simple ways to make these cookies and both work great.

Stove-Top Method

In a large saucepan, add the sugar, corn syrup, pumpkin pie spice, and vanilla. Bring to a low boil, stirring frequently. Turn heat to low and add in the peanut butter and a pinch of salt; stir well. Remove from heat and add in the cereal. Stir well, and wait 2 minutes before adding the marshmallows.

Now add in the mini marshmallows, stirring enough just to get them evenly dispersed. Using a large spoon or cookie scoop, drop mounds of the Chex mixture onto a baking sheet.

Microwave Method

Add the sugar, corn syrup, pumpkin pie spice, and salt into a large microwave-safe dish. Cook on high for 4 minutes, or until the mixture is boiling and the sugar has dissolved. Carefully remove from the microwave and add in the peanut butter and vanilla, stirring until well incorporated. Add the cereal and stir with a rubber spatula and make sure every piece of cereal is coated. Now add in the marshmallows, stir to disperse, and then drop large spoonfuls onto a parchment-lined baking sheet.

Pumpkin Spice Chex Cookies on White Counter

How to Serve No-Bake Pumpkin Chex Cookies

The harder question is… how do you wait until they cool before trying one? Because you will be tempted. But don’t. They will be hot and you don’t want to burn your tongue!

I place them on the parchment-lined baking sheet and oftentimes, they never get moved beyond that because they are gone so quickly. If you happen to have fewer kids then I do and more willpower, allow the cookies to cool for about 30 minutes, and then serve on a serving platter. (You can also pop them in the freezer or refrigerator to cool quickly.)

Hands Holding Pumpkin Spice Chex Cookies and Ripping in Half

How to Store No-Bake Cookies

I grab my trusty Tupperware (do folks have these anymore?!?) and place a layer on the bottom. Then I grab the parchment paper that I used to line the baking sheet and cut it in half so it fits in the Tupperware, then another layer of cookies on top of that. If they are touching they will stick together a bit, but I have never heard any complaints. I don’t recommend freezing these cookies as the cereal gets very soggy.

5 from 1 vote

Pumpkin Chex Cookies

Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Pumpkin Chex Cookies are a no-bake treat loaded with peanut butter, Chex cereal, marshmallows, and that all-important pumpkin pie spice!


  • 1 cup (200g) granulated sugar
  • 1 cup (340g) corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • cups (387g) creamy peanut butter
  • 1 pinch kosher salt
  • 5 cups Chex cereal, I used Rice Chex
  • 2 cups mini marshmallows


  • Line two cookie sheets with parchment paper. Set aside.
  • In a large saucepan, add the sugar, corn syrup, pumpkin pie spice, and vanilla. Bring to a low boil, stirring frequently.
  • Carefully add the peanut butter and pinch of salt and stir until the peanut butter is fully incorporated. Turn off the heat.
  • Add in the Chex cereal and stir well, making sure each piece is coated. Let it sit for 2 minutes.
  • Pour the marshmallows in and stir until evenly dispersed, but not too long. The marshmallows will start to melt, but you do not want them to melt completely.
  • Using a 2-tablespoon scoop, scoop out mounds of the Chex mixture onto the cookie sheet. They will not spread much, so you can place them close together.
  • Let them sit for about 30 minutes to firm up.
  • Store in layers in an airtight container.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these! The quantity of vanilla isn’t listed so I just guessed and put in a teaspoon. I used Cinnamon Rice Chex and my store didn’t have light corn syrup (go figure!) so I used dark instead. I like to live dangerously. Haha! I also added another 2 teaspoons of the pumpkin pie spice. Omiword they’re not pretty but they are SO GOOD!!!! Thanks for the recipe!!!!

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