1. In a large saucepan, melt the butter over low heat until it’s completely liquid, taking care not to let it brown.
2. Add the pumpkin puree and stir until smooth and combined with the butter.
3. Add the marshmallows to the mixture, stirring constantly until they are fully melted and the mixture is smooth and creamy.
4. Remove the saucepan from heat and stir in the cinnamon, nutmeg, vanilla extract, and a pinch of salt.
5. Pour the Rice Krispies into the mixture, gently folding them until they are fully coated with the pumpkin-marshmallow mixture.
6. Transfer the mixture into a greased 9×13 inch baking dish, pressing it down lightly with a spatula to create an even layer.
7. Allow the treats to cool completely in the dish before slicing them into squares.

As my mum always said, cooking is about patience and love. Let the bars cool completely for the best texture — it’s worth the wait!