Pumpkin Spice Rice Krispies

Cup of Yum
1. Lightly grease a small dish (I used a 6-inch round Pyrex dish) or sheet of parchment paper.
2. Drop pumpkin puree onto a couple layers of paper towels. Fold the towel over and squeeze out the moisture. Scrape the the puree onto a dry part of the towel and repeat once or twice more, until most of the moisture has been removed and you can pick up the puree with your fingers.
3. In a medium pan, combine prepared puree, butter, cinnamon, nutmeg, ground cloves, and ginger. Heat over medium heat until butter is melted and whisk until mostly combined. Add 1 1/2 cup of the marshmallows and use a heat-proof rubber spatula to stir until mostly melted and combined.
4. Remove from heat and stir in Rice Krispies and remaining 1/2 cup of marshmallows. Stir just until everything is well-mixed (some of the marshmallows will not completely melt). Transfer to your greased dish or drop onto lightly greased parchment paper. Cool completely, about 20 minutes.

White Chocolate Drizzle

1. In a small microwave-safe bowl, heat milk for 10 to 20 seconds until steaming. Add chopped white chocolate and stir until melted. Drizzle over the rice krispies treats with a spoon or transfer to a disposable plastic bag and snip off one of the corners to "pipe" your chocolate. Allow another 10 minutes of cooling time before eating.
2. Store in an air-tight container at room temperature.