These Brown Butter Rice Krispie Treats pack plenty of fall flavor with white chocolate, hints of cinnamon, nutmeg and flaked sea salt. They're drizzled with a pumpkin glaze and ready for hungry eaters.
Grease a 9x9 squash pan with non-stick spray.
Add butter to a large skillet. Turn the heat on medium-high. Once the butter melts and starts to brown, swirl pan until butter smells nutty and is a deep golden brown, about 2-3 minutes.
Reduce the heat on low and add white chocolate, marshmallows, cinnamon and nutmeg. Stir with a wooden spoon or spatula until marshmallows and chocolate are melted, about 2-3 minutes.
Turn the heat off and add cereal and salt. Stir until combined. Press into prepared pan. Let set for 5 minutes. Cut into nine squares.
Whisk pumpkin creamer and powdered sugar together. Drizzle over treats.