This sweet and crunchy snack is cozy fall vibes in a bowl. It’s quick, super easy, and makes your whole kitchen smell amazing.
Perfect for parties, movie nights, or just because you need something pumpkin-spiced right now. You mix it, bake it, and boom—done in under an hour.
🍁 Why I Love This Recipe
This one brings me straight back to crisp autumn days, cozy sweaters, and grabbing handfuls of this mix while chatting with friends or watching a favorite movie.
- It’s quick and easy to make
- Crunchy, sweet, and perfectly spiced
- Makes your house smell like fall
- Stores really well for snacking all week
- No fancy tools or tricky steps
🔪 What You’ll Need
- 3 cups Rice Chex
- 3 cups Corn Chex
- 2 cups mini pretzels
- 1 cup pecan halves
- ½ cup unsalted butter (melted)
- ½ cup brown sugar
- 2 tablespoons pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
👨🍳 Pro Tips
- Use parchment paper for easy cleanup.
- Stir halfway through baking so everything gets crisp.
- Let it cool completely before storing—this keeps it crunchy.
- Don’t skip the salt—it balances the sweetness!
- Double the batch… trust me.
🛠 Tools You’ll Need
- Large mixing bowl
- Medium saucepan or microwave-safe bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
🔁 Substitutions & Variations
- Swap pecans with walnuts or almonds
- Use maple syrup instead of brown sugar for a deeper flavor
- Add candy corn or white chocolate chips after baking for extra sweetness
- Gluten-free pretzels make it GF-friendly
⏱ Make-Ahead Tips
You can make this up to 5 days in advance. Store in an airtight container once completely cooled.
⏰ Yield and Time
Servings: 10 cups
Cook Time: 45 minutes (including prep and bake)
🧑🍳 Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a large mixing bowl, combine 3 cups Rice Chex, 3 cups Corn Chex, 2 cups mini pretzels, and 1 cup pecan halves. Gently toss to mix.
Step 2: Make the glaze
In a small saucepan, melt ½ cup unsalted butter over low heat. Stir in ½ cup brown sugar, 2 tablespoons pumpkin puree, 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, and ½ teaspoon salt. Stir until smooth and combined.
Step 3: Coat the mix
Pour the warm pumpkin spice glaze over the dry mix. Use a rubber spatula to toss gently until everything is coated.
Step 4: Bake
Spread the mixture onto a parchment-lined baking sheet. Bake at 300°F (150°C) for 35 minutes, stirring once halfway through.
Step 5: Cool completely
Let the mix cool completely on the baking sheet. It will crisp up more as it cools.
Step 6: Serve and store
Once cool, transfer to an airtight container or serving bowl. Enjoy!
🧠 Why This Recipe Works (Quick Science)
Pumpkin puree and butter help the sugar and spices stick to every piece. The low bake temp crisps the mix without burning the sugar. Cooling it after baking locks in the crunch!
🥘 Meal Plan Ideas
- Snack on it between meals
- Pack in lunchboxes
- Serve in bowls at fall parties
- Add to a dessert board with chocolates and dried fruit
⚠️ Common Mistakes
- Not stirring during baking—this can cause uneven coating
- Baking too long—sugar can burn quickly
- Storing before it cools—it’ll go soggy
- Skipping the salt—sweet needs balance!
🍽 What to Serve With
- Hot apple cider or pumpkin spice lattes
- Cheese boards
- Sliced apples and caramel dip
- Fall-themed desserts like pumpkin pie or apple crisp
❓ FAQ
Can I make this in the microwave?
Yes! Microwave the coated mix in 1-minute intervals for 5–6 minutes, stirring in between.
How long does it last?
About 5–7 days in an airtight container.
Can I freeze it?
Freezing isn’t recommended—it loses its crunch.
Is it gluten-free?
Only if you use gluten-free Chex and pretzels.
🧊 Leftovers & Storage
Store cooled mix in an airtight container or zip bag at room temp. It stays crunchy for up to a week. Do not refrigerate—it gets soft!
🧡 Wrap-Up
That’s it! Simple, cozy, and ridiculously addictive. I hope this Pumpkin Spice Chex Mix becomes your go-to fall snack. Let me know in the comments how it turned out or if you have any questions—happy baking! 🍂
