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Pumpkin Spice Chex Mix Recipe
This cozy Pumpkin Spice Chex Mix Recipe gives you everything you love about fall in one sweet, crunchy snack—perfect for movie nights, lunchboxes, and holiday parties without a lot of fuss.
What Makes This Pumpkin Spice Chex Mix Recipe So Special?
If fall had a soundtrack, it would be crunchy. That soft crack when you bite into a sweet, spiced cereal snack? That’s this mix.
This Pumpkin Spice Chex Mix Recipe is a baked chex mix recipe that coats classic Chex cereal, pretzels, nuts, and pumpkin seeds in a buttery pumpkin spice glaze. Then it’s lightly toasted in the oven until crisp and golden. Think of it as a cross between a fall snack mix and a pumpkin spice dessert snack—sweet, a little salty, and wildly snackable.
I started making this years ago when my kids were in middle school and always bringing friends over after football games. I needed an easy party snack that felt festive but didn’t chain me to the kitchen. Over time, I tweaked it to include more whole grains, a little less sugar, and extra crunchy bits like pepitas for texture and nutrients.
Now it’s the snack mix that shows up for:
- Pumpkin carving nights
- Potlucks at work
- Holiday snack mix jars for neighbors
- Movie marathons with my grand-niece (who calls it “pumpkin popcorn,” which I secretly love)
It’s cozy, it’s flexible, and it tastes like a pumpkin spice latte met a bowl of cereal and decided to go to a party.
Why You’ll Love This Pumpkin Spice Chex Mix Recipe
- Perfect fall flavor: Classic pumpkin spice with warm cinnamon, nutmeg, ginger, and cloves wrapped around every crunchy bite.
- Sweet and salty balance: A mix of cereal, pretzels, and nuts makes this a sweet salty snack mix that keeps you reaching back into the bowl.
- Easy to make for a crowd: One big sheet pan makes enough fall snack mix for parties, game days, or teacher gifts.
- Simple pantry ingredients: Uses basic items—Chex cereal, butter, brown sugar, pumpkin pie spice—that you may already have on hand.
- Great make-ahead snack: Stays crisp for days when stored properly, so you can prep your holiday snack mix before the rush hits.
- Customizable: Adjust the spice, add chocolate, change the nuts—this pumpkin spice party mix is very forgiving.
- Kid- and adult-friendly: Sweet enough for kids, not cloying for adults; everyone finds “their” favorite bit.
- Giftable and portable: Pack it in jars, treat bags, or tins for easy homemade gifts or potluck contributions.
Ingredients for the Best Fall Snack Mix
Here’s everything you’ll need for this spiced cereal mix, plus some notes and easy swaps.
Dry Ingredients
-
3 cups Rice Chex cereal
Light and airy; absorbs the pumpkin spice coating beautifully. -
3 cups Corn Chex cereal
Adds a bit more crunch and a slightly different flavor. You can use Wheat Chex if you like more whole grain. -
2 cups mini pretzels
The salt here is key for that sweet salty snack mix contrast. Sticks or twists both work. -
1 cup pecan halves
Pairs so well with pumpkin spice. Walnuts or almonds also work if you prefer. -
½ cup roasted pumpkin seeds (pepitas)
Unsalted or lightly salted. These give a lovely fall feel and extra crunch. -
½–1 cup fall-colored M&M’s or white baking chips (optional)
Stirred in after baking for color and a bit of candy sweetness. I like white chips with pumpkin spice, but use what your family loves.
Pumpkin Spice Glaze
-
½ cup (1 stick) unsalted butter
Melted. Salted butter is fine—just reduce the added salt slightly. -
½ cup packed light brown sugar
Gives caramel notes that cling to the cereal. Dark brown sugar will make it deeper and richer. -
¼ cup pure maple syrup or honey
Maple makes the mix taste like a fall brunch party; honey is lovely too. -
2 teaspoons pure vanilla extract
Rounds out the flavor and keeps it from tasting flat. -
2–3 teaspoons pumpkin pie spice
Use 2 teaspoons for a gentle flavor, 3 teaspoons if you like a bolder pumpkin spice party mix. -
½ teaspoon ground cinnamon (extra, optional)
If you’re a cinnamon person—like me—this little boost is wonderful. -
½ teaspoon fine sea salt
Balances all the sweetness. If your pretzels are very salty, you can use just ¼ teaspoon. -
1 tablespoon pumpkin puree (optional, but lovely)
Adds a hint of real pumpkin flavor. Just a little, so the mix stays crisp, not soggy.
How to Make Pumpkin Spice Chex Mix (Step-by-Step)
This is a simple baked Chex mix recipe, and once you make it once, you’ll be able to do it almost by memory. Let me walk you through it.
1. Preheat the oven and prepare your pan
- Preheat your oven to 275°F (135°C).
- Line a large rimmed baking sheet with parchment paper. This makes cleanup easy and keeps the sugar from sticking to the pan. If your sheet is smaller, use two so the mix can spread in a thin layer.
2. Combine the dry ingredients
-
In a big mixing bowl (bigger than you think you need; trust me), add:
- Rice Chex
- Corn Chex
- Pretzels
- Pecans
- Pumpkin seeds
-
Gently toss with your hands or a large spatula so everything is well mixed. Try not to crush the cereal too much—this is a sweet crunchy snack, not cereal crumbs.
3. Make the pumpkin spice glaze
-
In a medium microwave-safe bowl or small saucepan, add:
- Butter (cut into pieces)
- Brown sugar
- Maple syrup (or honey)
-
Heat in the microwave in 20–30 second bursts, or over low heat on the stove, just until the butter melts and the sugar begins to dissolve.
-
Whisk the mixture until smooth. It should look glossy and slightly thick, but still pourable.
-
Whisk in:
- Vanilla
- Pumpkin pie spice
- Extra cinnamon (if using)
- Salt
- Pumpkin puree (if using)
If it looks a little separated from the pumpkin puree at first, keep whisking; it will smooth out.
Little tip from my kitchen: give the glaze a quick taste here. If you want more spice, this is your moment to add an extra pinch.
4. Coat the cereal mixture
-
Pour the warm pumpkin spice glaze slowly over the cereal mixture, scraping the bowl so you get every last drop.
-
Using a large spatula, gently toss and fold the mixture until everything is coated. Take your time. Scoop from the bottom of the bowl and flip up, rather than stirring hard. You should see a light, even shine on most pieces. A few “naked” bits are okay; they’ll still be tasty.
5. Spread on the baking sheet
-
Transfer the coated mix to your parchment-lined baking sheet. Spread it out in an even layer. Some clumps are fine; they’ll turn into those sweet crunchy clusters everyone fights over.
-
Try not to pile it too thick. If needed, split between two pans so it bakes evenly.
6. Bake low and slow
- Bake in the preheated oven for 45–60 minutes, stirring every 15 minutes.
- After 15 minutes, pull out the pan, gently stir and flip sections of the mix, and spread it back out.
- You’re watching for it to feel drier and to smell fragrant and toasty, not burned.
- The mix is done when it’s mostly dry to the touch, lightly golden, and your kitchen smells like a pumpkin spice candle—but better because you can eat this.
If you added real pumpkin puree, lean toward the full 60 minutes so it dries fully and stays crisp.
7. Cool completely and add candy
-
Remove the baking sheet from the oven and let the mix cool completely—this is important. As it cools, it will firm up and become extra crunchy.
-
Once cool, break apart any very large clusters with your hands.
-
Stir in the M&M’s or white baking chips, if you’re using them. You want the mix fully cool before this step so the candy doesn’t melt.
8. Taste and adjust (the fun part)
-
Taste a small handful. Need more salt? You can sprinkle a tiny pinch of fine salt over the top while it’s still slightly warm, then toss.
-
Transfer to an airtight container, jars, or treat bags for serving and gifting.
Servings & Timing for This Autumn Snack Recipe
- Yield: About 10 cups of snack mix (roughly 10–12 servings, depending on how generous you are with your scoops)
- Prep Time: 15–20 minutes
- Bake Time: 45–60 minutes (low and slow to keep the sugars from burning)
- Cooling Time: 30–45 minutes
- Total Time: About 1¾–2 hours, mostly hands-off
For weeknights, I usually start this right after dinner. By the time the dishes are done and a show is picked out, the house smells like pumpkin spice, and the mix is ready to snack on.
Easy Variations and Flavor Twists
You know what? One of the joys of a Chex cereal snack is how easy it is to personalize. Here are some ideas:
- Extra-spicy pumpkin mix: Add a pinch of cayenne or more ginger to the pumpkin pie spice for a gentle heat that sneaks up on you.
- Chocolate pumpkin spice mix: Stir in dark chocolate chips and cocoa-dusted almonds after baking for a richer pumpkin spice dessert snack.
- Nut-free version: Skip the nuts and pumpkin seeds; replace with extra pretzels and cereal, plus sunflower seeds if allergies allow.
- Gluten-free mix: Use certified gluten-free Chex cereal and pretzels, and double-check your add-ins. It still turns out wonderfully crunchy.
- Caramel-leaning mix: Use dark brown sugar and all maple syrup for deeper, almost caramel-corn flavor.
- Marshmallow mix: After cooling, toss in mini marshmallows for more of a “campfire meets fall” kind of snack.
How to Store This Sweet Crunchy Snack Mix
Storing this pumpkin spice Chex mix properly is the secret to keeping it crisp for days.
Room Temperature
- Let the snack mix cool completely before storing—no warmth at all left in the cereal.
- Store in an airtight container, zip-top bag, or glass jar with a tight lid.
- Keep at room temperature, away from heat or sunlight.
- Shelf life: About 7–10 days for best flavor and texture.
Freezer Storage
Yes, you can freeze this!
- Place fully cooled mix in a freezer-safe bag; press out extra air.
- Freeze for up to 2 months.
- To serve, let it sit at room temperature in the sealed bag for about 30 minutes so condensation forms on the bag, not on the snack mix.
Refreshing the Mix
If your mix softens a bit (humid day, someone left the lid half open—no judgment), you can refresh it:
- Spread on a baking sheet.
- Warm in a 250°F oven for 10–15 minutes, then cool completely again.
- It usually crisps right back up.
Notes from My Test Kitchen
- Don’t rush the baking: Low oven temperature and stirring every 15 minutes keep the sugars from burning and the texture from turning sticky. I’ve tried higher heat to “speed things up,” and it tends to brown too fast on the edges.
- Pumpkin puree is optional—but lovely: That tablespoon of real pumpkin gives a gentle, earthy note. Too much, and the mix gets chewy instead of crisp. I tested 2 tablespoons and 3 tablespoons… and let’s just say the squirrels in my yard enjoyed those batches more than my family did.
- Spice level is personal: I like a generous 3 teaspoons of pumpkin pie spice, especially if I’m sharing this at a party where other snacks are bold. For kids or spice-sensitive eaters, 2 teaspoons is plenty.
- Salt matters: If your mix tastes a little flat even though it’s sweet enough, you probably just need another tiny pinch of salt. That contrast makes each bite pop.
- Big bowl, big help: Use the biggest mixing bowl you own. Tossing gently keeps more cereal intact, which means bigger, more satisfying clusters.
- For gifting: Let it cool fully, then pack in clear treat bags tied with orange or gold ribbon. I like to add a little label that says “Pumpkin Spice Party Mix” and the date.
If you enjoy this, you’d probably also like a simple hot cocoa mix or my classic holiday snack mix—both make sweet homemade gifts too.
FAQs About Pumpkin Spice Chex Mix
1. Can I make this Pumpkin Spice Chex Mix Recipe without baking it?
You can, but it won’t be quite as crunchy. For a no-bake version, spread the coated mix on parchment and let it air-dry for a couple of hours, stirring now and then. The texture will be softer, but still tasty.
2. What if I don’t have pumpkin pie spice?
Mix 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. Use this blend in place of the pumpkin pie spice in the recipe.
3. Can I reduce the sugar for a less sweet snack mix?
Yes. You can cut the brown sugar down to ⅓ cup and the maple syrup to 3 tablespoons. The mix will still coat well, just with a lighter sweetness and a bit less gloss.
4. How do I keep my Chex mix from getting soggy?
Bake low and slow until it feels mostly dry, then cool completely before sealing in a container. Any trapped steam will soften it, so patience really helps here.
5. Is this recipe kid-friendly?
Absolutely. Kids usually love the cereal and pretzels, and you can add more candy or mini marshmallows if you like. If you’re serving younger kids, avoid hard nuts or chop them smaller.
6. Can I use different cereals, like Life or Cheerios?
Yes. You can swap some of the Chex for Cheerios, Life, or other plain, sturdy cereals. Just keep the total cereal amount about the same so the glaze still coats everything evenly.
7. How far ahead can I make this for a party?
You can make it 3–4 days ahead and store it in an airtight container at room temperature. For the best crunch and color, I like making it 1–2 days before serving.
8. Can I make this recipe dairy-free?
Yes. Use a dairy-free butter substitute that melts well and keep the rest of the ingredients the same. Just make sure any chocolate candies or chips you add are dairy-free too.
Wrapping It Up (and Packing It in Bowls)
This Pumpkin Spice Chex Mix Recipe gives you everything you want in a fall snack mix—warm pumpkin spice flavor, crunchy texture, sweet and salty balance, and a recipe simple enough for a busy weekday but special enough for holidays. It’s the kind of sweet crunchy snack that disappears from the bowl long before the party’s over.
Give it a try this season, and let me know how you make it your own—more spice, extra nuts, big clusters, or a candy overload. Leave a comment, rate the recipe, or share your version with a photo. And if you’re still craving cozy snacks, you might enjoy exploring more easy party snack ideas and holiday snack mix recipes next.
Pumpkin Spice Chex Mix
Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal or Wheat Chex for more whole grain
- 2 cups mini pretzels sticks or twists
- 1 cup pecan halves or walnuts/almonds
- 1/2 cup roasted pumpkin seeds pepitas, unsalted or lightly salted
- 1/2–1 cup fall-colored M&M’s or white baking chips optional, added after baking
- 1/2 cup unsalted butter 1 stick, melted; use salted and reduce added salt if desired
- 1/2 cup light brown sugar packed; dark brown sugar for deeper flavor
- 1/4 cup pure maple syrup or honey
- 2 teaspoons pure vanilla extract
- 2–3 teaspoons pumpkin pie spice 2 tsp for mild flavor, 3 tsp for bolder flavor
- 1/2 teaspoon ground cinnamon optional, for extra cinnamon flavor
- 1/2 teaspoon fine sea salt use 1/4 tsp if pretzels are very salty
- 1 tablespoon pumpkin puree optional, adds gentle real pumpkin flavor
Instructions
- Preheat your oven to 275°F (135°C). Line a large rimmed baking sheet with parchment paper. If your sheet is small, use two pans so the mix can spread out in a thin, even layer.
- In a very large mixing bowl, add the Rice Chex, Corn Chex, mini pretzels, pecan halves, and roasted pumpkin seeds. Gently toss with your hands or a large spatula until evenly mixed, trying not to crush the cereal.3 cups Rice Chex cereal, 3 cups Corn Chex cereal, 2 cups mini pretzels, 1 cup pecan halves, 1/2 cup roasted pumpkin seeds
- In a medium microwave-safe bowl or small saucepan, combine the melted butter, light brown sugar, and maple syrup (or honey). Heat in the microwave in 20–30 second bursts, or over low heat on the stove, just until the butter is melted and the sugar begins to dissolve. Whisk until smooth, glossy, and slightly thick but still pourable.1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup pure maple syrup
- Whisk the vanilla extract, pumpkin pie spice, optional extra cinnamon, salt, and optional pumpkin puree into the warm mixture until completely smooth. Taste and adjust the spice if desired.2 teaspoons pure vanilla extract, 2–3 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt, 1 tablespoon pumpkin puree
- Slowly pour the warm pumpkin spice glaze over the cereal mixture, scraping the bowl to get every bit. Using a large spatula, gently toss and fold from the bottom up until most pieces look lightly and evenly coated with a shiny glaze.
- Transfer the coated mix to the prepared parchment-lined baking sheet. Spread into an even layer, breaking up any very large clumps but leaving some clusters. If needed, divide between two pans so it bakes evenly.
- Bake at 275°F (135°C) for 45–60 minutes, stirring every 15 minutes. Each time you stir, gently flip sections of the mix and spread it back out. The mix is done when it is mostly dry to the touch, lightly golden, and smells very fragrant and toasty. If you used pumpkin puree, lean toward the full 60 minutes so it dries completely.
- Remove the baking sheet from the oven and let the Chex mix cool completely on the pan; it will crisp as it cools. Once fully cool, break up any very large clusters, then stir in the fall-colored M&M’s or white baking chips, if using, so they don’t melt.1/2–1 cup fall-colored M&M’s or white baking chips
- Taste a handful and, if needed, sprinkle a tiny pinch of fine salt over the mix while it is still just slightly warm, then toss again. Transfer the cooled mix to airtight containers, jars, or treat bags for serving and gifting.
