Pumpkin corn flake treats are a fall twist on the classic cornflake wreath. Similar to rice krispy treats, but even more delicious.

Pumpkin Corn Flake Treats on White Serving Platter

SaveHello and welcome! We’re sharing a family recipe for pumpkin cornflake treats. To say this is a family favorite is an understatement. It’s usually the first thing to disappear on our holiday sweet table.

It’s an adaptation of the classic corn flake wreath made at Christmastime, but we’ve extended it to most other holidays. (Because they’re THAT good.)

The recipe is similar to rice crispy treats, but somehow corn flakes make a world of difference in flavor. Great to bring to a holiday party for school or make them for your family gathering during the holidays.

Ingredients

6 cups miniature marshmallows
1/2 cup butter
Food coloring
7 cups corn flakes
Orange & green candy coating
Candy thinner (optional)

Supplies

Mixing bowl/spoon
Measuring cups
Wax paper
Pumpkin-shaped cookie cutter

How to Make Pumpkin Corn Flake Treats

We have to warn you—these treats are super sticky and messy to make, but worth it!

Step 1 | melt Butter & Marshmallows

In a large bowl, add marshmallows and butter. (Slicing the butter allows it to melt a little easier.)

Melt the butter and marshmallows in the microwave in small increments, stirring frequently until smooth and all the butter is melted.

Step 2 | Add food coloring

Add orange (or red and yellow) food coloring to the melted marshmallows and butter and mix well. See what we mean by sticky.

Melted Marshmallows with Orange Food Coloring in Bowl with Spoon

Step 3 | Fold in cornflakes

Fold cornflakes into the marshmallow mixture.

Corn Flakes in Bowl with Orange Melted Marshmallow Mixture

Step 4 | form pumpkins

On top of wax paper and with greased hands or a spoon, press the cornflake mixture firmly into a pumpkin-shaped cookie cutter. You can use butter, baking spray, or shortening to grease your hands. We like the spoon option better, but you still have to grease the spoon when it gets too sticky. Greasing the cookie cutter will help as well.

Pumpkin Cookie Cutter with Corn Flake Mixture

Carefully lift the cookie cutter and repeat. The recipe should make about 10 to 12 pumpkins. Depending on the size of your cookie cutter. But you don’t want the cookie cutter to be too small or the shape to have too many nooks and crannies. Cornflakes can be a little harder to work with than rice crispies.

Step 5 | Drizzle with candy melts

Adding drizzled chocolate makes them look just a little more festive. But it’s completely optional. Melt the orange candy coating and drizzle over the pumpkins. We find Wilton’s Candy melts to be the easiest to use. Plus, we usually have some on hand from making cake pops often. We added a candy thinner to make it easy to drizzle.

Melt the green candy coating (adding candy thinner if needed) and drizzle over the “stem” of the pumpkin.

Pumpkin Corn Flake Treat Drizzled with Candy Coating

Step 6 | Allow to set and store or Enjoy!

Allow the candy coating to dry. Then remove them from the wax paper and store them in an airtight container until you are ready to serve them.