Okay, I have a confession: I am totally obsessed with Puppy Chow, and when pumpkin spice season rolls around, I get giddy thinking of ways to tweak it. This Pumpkin Spice Puppy Chow is basically a cozy hug in snack form—imagine crunchy Chex pieces dusted with cinnamon, nutmeg, and all those warm pumpkin spices, all wrapped up in a sweet, creamy coating. It’s THAT kind of snack that smells like fall itself the minute you start mixing it up. Plus, it’s wickedly addictive, perfect for Halloween parties, or just curling up on the couch with a good movie. Trust me, once you make this, you’ll want to keep a stash around all season long!
Quick Facts
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
For the Main Dish:
9 cups Rice Chex cereal
1 cup white chocolate chips
1/2 cup peanut butter (smooth or chunky, your choice!)
1 teaspoon vanilla extract
2 tablespoons pumpkin spice seasoning (store-bought or homemade mix of cinnamon, nutmeg, ginger, cloves)
1 1/2 cups powdered sugar
How I Make It
Step 1:
First, in a microwave-safe bowl, combine the white chocolate chips and peanut butter. Heat for 30 seconds, then stir well. If it’s not fully melted, microwave in 15-second bursts until silky smooth. Stir in the vanilla extract next.
Step 2:
Place the Rice Chex cereal in a large mixing bowl. Slowly pour the warm white chocolate-peanut butter mixture over the cereal, gently folding with a spatula to coat evenly—be careful not to crush the cereal!
Step 3:
In a separate bowl or large zip-top bag, mix the powdered sugar and pumpkin spice seasoning until evenly combined.
Step 4:
Add the coated cereal to the powdered sugar-spice mixture—if using a bag, seal it tightly and gently shake to coat every piece. If using a bowl, toss until all cereal is well dusted. The powdered sugar will soak up any extra melty spots and form that iconic Puppy Chow texture.
Step 5:
Spread the coated mix out on parchment paper or a baking sheet to cool completely, about 10 minutes. This helps keep everything crispy and prevents clumps.
Step 6:
Once cooled, transfer to a serving bowl or airtight container. Get ready for the perfect fall snack that’s crunchy, spiced just right, and delightfully sweet!
Variations & Tips
Try swapping white chocolate for almond bark or candy melts for a smoother coating.
Nut allergies? Use sunflower seed butter instead of peanut butter for a safe twist.
Add a handful of toasted pecans or pumpkin seeds for extra crunch and fall flavor.
For a less sweet option, reduce powdered sugar to 1 cup and add a pinch of sea salt.
If you like it pumpkin-richer, mix in a tablespoon of pumpkin puree into the chocolate-peanut butter melt (just reduce peanut butter a bit) and bake at 300°F for 10 minutes to set.
How I Like to Serve It
This Pumpkin Spice Puppy Chow is perfect for Halloween parties, tossed in a big orange or black bowl to match the festive vibe. It also makes a great take-along snack when visiting friends or sharing with neighbors. I’ll often scatter some on top of vanilla or pumpkin ice cream for a crunchy surprise, too!
Notes
Store in an airtight container at room temperature for up to 5 days; it stays nicely crisp.
If it starts to clump together, just give it a quick toss in a dry bowl to separate before serving.
Closing: Honestly, this Pumpkin Spice Puppy Chow hits all the right notes of cozy spice and sweet crunch, making it my go-to fall snack that never fails to impress (or disappear fast!).
