Grease your baking pan with butter or line it with parchment paper to prevent sticking, then set aside.
In a large saucepan, melt the butter over low heat until it’s just melted and begins to bubble slightly.
Add the mini marshmallows to the melted butter, stirring constantly with a silicone spatula until completely melted and smooth. The mixture will be bubbly and fragrant, smelling like toasted marshmallows.
Stir in the pumpkin puree and a few drops of orange gel food coloring, blending until the mixture is uniformly vibrant orange and smooth.
Remove the saucepan from heat and immediately add the rice cereal. Fold gently with your spatula until all the cereal is coated with the marshmallow mixture and evenly colored.
Pour the mixture into the prepared pan. Use a buttered spatula or wax paper to press it down firmly, creating an even layer. Allow it to cool and set for at least 30 minutes.
Once cooled and firm, lift the treats out of the pan using the parchment paper or flip onto a cutting board. Use cookie cutters, shaped like pumpkins or ghosts, to cut out fun Halloween shapes, or cut into squares with a sharp knife.
Arrange the shaped treats on a serving platter. Decorate with additional candy eyes, sprinkles, or edible glitter if desired for extra spooky fun.
Serve immediately or store in an airtight container at room temperature for up to 2 days for maximum freshness.
