If you love fall flavors and easy sweet snacks, you’re gonna be obsessed with this Pumpkin Spice Latte Puppy Chow.
It’s got all the cozy notes—coffee, white chocolate, pumpkin spice—and that crunchy, powdered sugar coating we all love.
This is one of those treats that disappears fast at any get-together.
I make it every fall, and it’s basically gone before I even get it into a serving bowl.
Why I Love This Recipe
This recipe came from a cozy fall night when I was craving something sweet but didn’t want to bake. I had cereal, white chocolate, instant coffee, and pumpkin spice in my pantry and just went for it. I couldn’t believe how delicious it turned out.
- Tastes like a pumpkin spice latte in crunchy snack form
- No baking required
- Easy to make in big batches for parties or gifting
- Smells like a coffee shop while you’re mixing it
- You can make it in under 15 minutes
Servings: Makes about 8 cups
Total Time: 15 minutes
What You’ll Need
- 6 cups Rice Chex cereal
- 1 ½ cups white chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons instant espresso powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Pro Tips
- Use a big mixing bowl so you have space to coat the cereal evenly
- Toss gently with a spatula to avoid crushing the cereal
- Add the powdered sugar in batches to coat better
- Chill for a few minutes if the mix feels too sticky to handle
- Store it in an airtight container to keep it crisp
Tools You’ll Need
- Large mixing bowl
- Microwave-safe bowl
- Rubber spatula
- Measuring cups and spoons
- Gallon-size ziplock bag or large container with lid
Substitutions and Variations
- Swap white chocolate for vanilla chips or almond bark
- Use cinnamon instead of pumpkin spice for a milder flavor
- Decaf instant coffee works fine if you want less caffeine
- Try using Cinnamon Toast Crunch cereal for a twist
Make Ahead Tips
- You can make this up to 3 days ahead
- Store in an airtight container at room temp
- For fresher taste, keep the powdered sugar separate and toss just before serving
Step-by-Step Instructions
Step 1: Melt the white chocolate, butter, and espresso powder
In a microwave-safe bowl, combine 1 ½ cups white chocolate chips, 2 tablespoons unsalted butter, and 2 tablespoons instant espresso powder. Microwave in 30-second intervals, stirring after each, until smooth and melted (about 1½ minutes total).
Step 2: Add vanilla and pumpkin pie spice
Stir in 1 teaspoon vanilla extract and 1 tablespoon pumpkin pie spice into the warm chocolate mixture until fully blended.
Step 3: Pour over the cereal
Place 6 cups of Rice Chex cereal into a large mixing bowl. Pour the warm spiced chocolate mixture over the cereal.
Step 4: Gently mix to coat
Use a rubber spatula to gently toss and coat the cereal until every piece is covered.
Step 5: Add powdered sugar
Transfer the coated cereal into a gallon-size ziplock bag or a large container with a lid. Add 1½ cups powdered sugar. Seal and shake until fully coated.
Step 6: Let it cool and serve
Spread the mix out onto parchment paper or a baking sheet to cool and set for 5–10 minutes. Then transfer to a serving bowl.
Leftovers and Storage
- Store in an airtight container for up to 5 days
- Don’t refrigerate—it makes the cereal soggy
- Freeze in a ziplock for up to 1 month, but let it thaw at room temp before serving
Why This Recipe Works (Quick Science)
The melted white chocolate binds everything together, while the instant espresso boosts the flavor—like salt does in cookies. The powdered sugar doesn’t just sweeten it—it soaks into the chocolate a bit and gives that signature puppy chow texture. Using Rice Chex keeps it light and crispy, so it doesn’t feel too rich even with all the sweetness.
Common Mistakes
- Overheating the chocolate—this makes it seize or burn
- Adding powdered sugar before coating is fully mixed—results in clumps
- Using too little powdered sugar—coating won’t stick
- Stirring too hard—cereal breaks into mush
What to Serve With
- Hot coffee or chai latte
- Apple cider
- Fall fruit tray with grapes and apples
- Caramel popcorn for a snack mix vibe
FAQ
Can I use milk chocolate instead of white chocolate?
Yes, but it won’t have the same “latte” flavor since milk chocolate is much richer. White chocolate lets the espresso and spice shine.
Is this gluten-free?
If you use certified gluten-free Chex and check your chocolate and spice labels, yes!
Can I double this recipe?
Absolutely. Just use a bigger bowl and split it into two bags for coating.
How do I keep it from getting soggy?
Make sure the mixture is fully cooled before sealing it in a container. Letting it air dry on parchment for 10 minutes helps.
Can I skip the coffee?
Sure! It won’t have the “latte” part, but it’ll still be a tasty pumpkin spice puppy chow.
