Pumpkin Spice Chex Mix
This cozy Pumpkin Spice Chex Mix coats Chex cereal, pretzels, nuts, and pumpkin seeds in a buttery pumpkin spice glaze, then bakes it low and slow until crisp, golden, and irresistibly sweet-salty. Perfect for fall parties, movie nights, and edible gifts.
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.
Notes
Yield: About 10 cups of snack mix (roughly 10–12 servings). Prep Time: 15–20 minutes. Bake Time: 45–60 minutes. Cooling Time: 30–45 minutes. Total Time: about 1¾–2 hours, mostly hands-off.
Storage: Let the mix cool completely before storing. Keep in an airtight container or zip-top bag at room temperature, away from heat and sunlight, for 7–10 days. For longer storage, freeze in a freezer-safe bag for up to 2 months; thaw in the sealed bag at room temperature so condensation collects on the bag instead of the mix. To refresh softened mix, warm on a baking sheet at 250°F (120°C) for 10–15 minutes, then cool completely.
Variations: For extra-spicy mix, add a pinch of cayenne or extra ginger to the glaze. For a chocolate pumpkin spice mix, stir in dark chocolate chips and cocoa-dusted almonds after baking. For a nut-free version, skip nuts and pumpkin seeds and replace with more cereal and pretzels (and sunflower seeds if tolerated). For gluten-free mix, use certified gluten-free Chex and pretzels. For deeper caramel flavor, use dark brown sugar and all maple syrup. Add mini marshmallows after cooling for a campfire-style twist.
Tips: Don’t rush the baking; low temperature and stirring every 15 minutes prevent burning and stickiness. Pumpkin puree is optional; too much makes the mix chewy instead of crisp. Adjust pumpkin pie spice to taste (2–3 teaspoons). A pinch of extra salt can brighten the flavors if the mix tastes flat. Use the largest mixing bowl you have to keep cereal intact and create bigger clusters. For gifting, pack cooled mix in clear treat bags, jars, or tins and label with the date.
Nutrition
Calories: 250kcal
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