Crispy Pumpkin Spice Chex Mix: My Autumn Snack Story (Print Version)
Pumpkin Spice Chex Mix brings autumn joy. My easy recipe for crunchy, spiced snack mix, perfect for fall gatherings or a cozy night in.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Cereals & Crunch
01 -
3 cups Rice Chex cereal
02 -
3 cups Corn Chex cereal
03 -
2 cups small pretzels
04 -
1 cup mixed nuts (pecans or walnuts preferred)
→ Sweet & Spiced Sauce
05 -
1/2 cup unsalted butter, melted
06 -
1/2 cup packed light brown sugar
07 -
1/4 cup pumpkin puree (100% pumpkin, not pie filling)
08 -
2 tablespoons pumpkin pie spice
09 -
1 teaspoon vanilla extract
10 -
1/2 teaspoon salt
→ Optional Embellishments
11 -
1/2 cup dried cranberries (add after cooling)
12 -
1/2 cup white chocolate chips (add after cooling)
# Instructions:
01 -
First things first, grab your largest mixing bowl. Honestly, you'll need it. Toss together all your Chex cereals, pretzels, and mixed nuts. Give it a good, gentle stir to combine everything. You want a nice, even distribution so every bite gets a bit of everything. This is where I sometimes get a little too enthusiastic and end up with cereal bits flying everywhere, but hey, that's just part of the fun!
02 -
In a microwave-safe bowl (or a small saucepan if you prefer the stovetop), melt your unsalted butter. Once it's liquid, stir in the brown sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Whisk it all together until it's smooth and the sugar has mostly dissolved. It should smell absolutely divine at this point—that's how you know you're on the right track! Don't let it boil too vigorously if on the stove; we're just melting and combining.
03 -
Pour that glorious pumpkin spice sauce over your cereal mixture in the big bowl. Now, here's the arm workout: stir, stir, stir! You want every single piece of cereal, every pretzel, every nut, to be coated evenly. This takes a few minutes, and I usually use a sturdy spatula. Make sure to scrape the bottom of the bowl to get all that deliciousness. It's a bit messy, but so worth it for the final result.
04 -
Preheat your oven to a low 250°F (120°C). Spread your coated Chex mix onto a large baking sheet, or two if you need to, in a single layer. Don't overcrowd it, because that's how you get soggy spots instead of crispy goodness. I learned this the hard way with a dense, sad batch once. Pop it into the oven and set a timer.
05 -
Bake for about an hour, but this is crucial: you *must* stir it every 15-20 minutes. This ensures even toasting and helps create that perfect, crispy texture. Each stir helps the sauce redistribute and bake onto the pieces. It’s a little bit of a commitment, but honestly, it’s what makes this `Pumpkin Spice Chex Mix` truly shine. You'll start to smell the spices intensifying; that's your cue!
06 -
Once it's done baking, take the baking sheet out of the oven and let the `Pumpkin Spice Chex Mix` cool completely right on the sheet. As it cools, it will crisp up even more. Resist the urge to snack on it while it's warm and soft—patience, my friend! Once fully cooled, it should be delightfully crunchy and ready to be devoured. It smells like autumn magic, and the crunch is just so satisfying.
# Notes:
01 -
Don't overcrowd the baking sheet; it makes a huge difference for crispiness, trust me.
02 -
Store this in an airtight container at room temp for up to a week. If it gets a little soft, a quick bake at 250°F for 10 minutes usually crisps it right up.
03 -
Ran out of pecans once and used chopped walnuts; it worked, but the texture was a bit different, still good though!
04 -
Serve warm from the oven with a mug of apple cider for the ultimate autumn vibe. So comforting!
# Equipment Needed:
01 -
Large mixing bowl
02 -
large baking sheet(s)
03 -
microwave-safe bowl or small saucepan
04 -
whisk or spatula
# Nutrition (Per Serving):
Calories: 200
Total Fat: 10g
Total Carbohydrate: 25g
Protein: 2g