Pumpkin Spice Chex Mix Recipe
This cozy Pumpkin Spice Chex Mix Recipe gives you a sweet, crunchy, fall snack mix that smells like a pumpkin spice candle and tastes even better—perfect for snacking, gifting, and holiday parties.
I started making this pumpkin spice Chex cereal snack years ago when my kids were in middle school and needed something fun to bring to fall parties. I wanted a baked Chex mix recipe that felt seasonal and a little festive, but still easy enough to throw together between work, soccer games, and PTA nights. This version is a sweet salty snack mix with warm spices, a buttery glaze, and just enough crunch to keep everyone reaching back into the bowl.
What makes this autumn snack recipe special is the balance. It’s sweet but not candy-level sweet, crunchy without breaking a tooth, and the pumpkin spice flavor comes through without tasting like perfume. It also keeps really well, which makes it a fantastic holiday snack mix to prep ahead for Halloween parties, Thanksgiving, or a cozy movie night with a blanket and a good rom-com.
And because I’m 50 now and my metabolism has its own ideas, I tested this pumpkin spice party mix a few different ways—one with less sugar, one with more nuts, and one heavy on the cereal—to find a blend that still tastes indulgent but doesn’t feel like you just ate half a pie. You can lean sweeter or lighter, and I’ll show you how.
Why You’ll Love This Pumpkin Spice Chex Mix Recipe
- Big pumpkin spice flavor, simple steps – You get that classic pumpkin spice dessert snack taste with ingredients you probably already have.
- Perfect fall snack mix for parties – Set out a big bowl at game day, book club, or trick-or-treat night and watch it disappear.
- Sweet and crunchy, but not sticky – The light baked coating gives you a crisp, glossy finish without gluey clumps.
- Easy party snack for gifting – Fill cellophane bags or mason jars for neighbors, teachers, or co-workers; it looks charming with almost no effort.
- Flexible ingredients – Use your favorite Chex cereal, swap nuts, or add pretzels and candies—this spiced cereal mix is very forgiving.
- Kid-friendly and adult-approved – My grand-niece and my retired neighbor both ask for it, which tells you something.
- Make-ahead friendly – Stays fresh for over a week when stored well, so you can prep your holiday snack mix in advance.
- Oven-baked for better crunch – A quick bake sets the coating so the sweet crunchy snack stays crisp, even in a party bowl.
Ingredients for the Pumpkin Spice Chex Mix Recipe
Here’s what you’ll need for one big batch of this Pumpkin Spice Chex Mix Recipe. Feel free to use store brands—this recipe is very budget-friendly.
Dry Mix:
- 3 cups rice Chex cereal
- 3 cups corn Chex cereal
- 2 cups wheat Chex cereal (or extra rice/corn Chex if you prefer it lighter)
- 1 ½ cups mini pretzels (twists or sticks)
- 1 cup pecan halves (or walnuts, or mixed nuts)
- ½ cup pumpkin seeds (pepitas; roasted and salted or unsalted both work)
- 1 cup cinnamon chips or white chocolate chips (add these after baking so they don’t melt)
Pumpkin Spice Coating:
- ½ cup (1 stick) unsalted butter, melted
- ½ cup packed light brown sugar
- ¼ cup pure maple syrup (or honey)
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon (boosts flavor if your pumpkin spice is mild)
- ½ teaspoon fine sea salt (use ¾ teaspoon if your nuts and pretzels are unsalted)
Optional Candy Add-Ins (after baking):
- 1 cup fall-colored M&M’s or candy-coated chocolates
- ½ cup caramel bits or chopped soft caramels
- ½ cup dried cranberries (for a touch of tart chewiness)
Ingredient Tips:
- Chex cereal: Using a mix of rice, corn, and wheat gives you different textures. If someone in your crew doesn’t like wheat Chex, go heavier on rice and corn.
- Butter: Real butter gives the best flavor. If you’re dairy-free, use a good vegan butter that melts well.
- Pumpkin pie spice: Store-bought is fine. If yours is on the older side (over a year), add extra cinnamon or a pinch of nutmeg to wake it up.
- Maple syrup: Pure maple syrup adds a deeper caramel note to this fall snack mix. Pancake syrup will work in a pinch, but the flavor won’t be as rich.
How to Make This Pumpkin Spice Chex Mix Recipe
You’ll bake this sweet salty snack mix low and slow so every piece gets a thin, crisp coating.
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Preheat the oven and prep your pan.
Heat your oven to 275°F (135°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the coating doesn’t stick and cleanup is easy. -
Combine the dry mix.
In a large bowl (bigger than you think you need), add the rice Chex, corn Chex, wheat Chex, pretzels, pecans, and pumpkin seeds. Gently toss with your hands or a big spatula until everything is evenly mixed. You want variety in every scoop later. -
Make the pumpkin spice coating.
In a medium microwave-safe bowl or small saucepan, melt the butter. Whisk in the brown sugar, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt. Mix until the sugar starts to dissolve and the mixture looks smooth and glossy. -
Coat the cereal mixture.
Slowly pour the warm pumpkin spice mixture over the cereal blend, stirring as you go. Take your time here—gently turn the mix from the bottom of the bowl upward so every piece gets a light coating without crushing the cereal. -
Spread on the baking sheet.
Pour the coated mixture onto your prepared baking sheet. Spread it into an even layer. If you’re using a regular home oven, one large sheet works, but if it looks crowded, use two sheets so it bakes instead of steaming. -
Bake, stirring a few times.
Bake for 45–55 minutes, stirring every 15 minutes. Each time you stir, bring the edges toward the center and the center toward the edges. The mix is done when it feels dry to the touch and smells toasty and warm—think cinnamon candle meets roasted nuts. -
Cool completely.
Remove from the oven and cool the mix on the pan. As it cools, the coating will firm up and the Chex will become extra crisp. This can take 30–45 minutes. Resist tasting too early; the sugar coating is hot right out of the oven. -
Add chocolate and candy.
Once the mix is fully cool, stir in the chocolate chips, M&M’s, caramel bits, and dried cranberries (whatever you’re using). If the mix is even a little warm, the chocolate will melt, so patience pays off here. -
Serve or store.
Transfer to a big serving bowl, individual snack bags, or airtight containers. Promptly sealing it helps keep that sweet crunchy snack texture we’re after.
Servings & Timing
- Yield: About 12–14 servings (roughly 8–9 cups of mix)
- Prep Time: 15–20 minutes
- Bake Time: 45–55 minutes
- Cool Time: 30–45 minutes
- Total Time: About 1½ to 2 hours, mostly hands-off
For parties, I like to count on ½ to ¾ cup per person when it’s one of several snacks, and closer to 1 cup per person if this pumpkin spice party mix is the star of the show on your snack table.
Fun Variations and Twists
You know what? This is where you can really have fun with this autumn snack recipe.
- Extra-salty game-day mix: Add more pretzels and some roasted salted peanuts, and sprinkle a tiny bit of extra salt right when it comes out of the oven.
- Pumpkin spice latte mix: Toss in espresso chocolate chips and a handful of white chocolate chips for a “latte” vibe.
- Healthier-ish version: Reduce the brown sugar to ⅓ cup, skip the candies, and add more nuts and pumpkin seeds for protein and healthy fats.
- Gluten-free fall snack mix: Use only rice and corn Chex, gluten-free pretzels, and check that all your add-ins are certified gluten-free.
- Kid-friendly candy mix: Go big on M&M’s, candy corn, and mini marshmallows—this one disappears fast at classroom parties.
- Warm spiced nut mix: Double the nuts, reduce the cereal by half, and bake a bit longer for a spiced nut-heavy snack that goes beautifully with wine or cider.
Storage, Freshness, and Make-Ahead Tips
- Room temperature storage: Store your Pumpkin Spice Chex Mix Recipe in an airtight container at room temperature for up to 7–10 days. Keep it in a cool, dry spot away from direct sunlight.
- Freezer-friendly: Yes, you can freeze this fall snack mix. Place in freezer bags, squeeze out extra air, and freeze for up to 2 months. Thaw at room temperature for 20–30 minutes before serving.
- Re-crisping if needed: If the mix softens a little (humid kitchens, I’m looking at you), spread it on a baking sheet and bake at 250°F for 10–15 minutes, then cool completely.
- Make-ahead for holidays: Make this holiday snack mix 3–4 days before Thanksgiving or Halloween and keep it in sealed containers. Add any chocolate or candy pieces closer to serving if your kitchen runs warm.
Notes from My Fall Kitchen
I’ve tested this pumpkin spice Chex mix more times than I probably should admit. A few things I’ve learned along the way:
- Low and slow is key. Baking at a lower temperature keeps the sugar from burning while still drying everything out for that crisp, light texture.
- Don’t skip the salt. A little salt makes the pumpkin spice and sweetness pop. If your mix tastes flat, it likely needs a pinch of salt—not more sugar.
- Fresh spice matters. If your pumpkin pie spice has been sitting in the back of the cabinet since last fall, it’s probably lost some strength. Add extra cinnamon or a touch of nutmeg to bring back the flavor.
- Mix sizes for better snacking. Keep some pieces whole and some broken. A few smaller shards catch extra coating and make each handful more interesting.
- Taste the coating (carefully). Before you pour it over the cereal, taste the pumpkin spice coating. It should taste a bit stronger and sweeter than you want the final mix, because it spreads out over all that cereal and nuts.
If you like this, you’ll probably enjoy other fall snacks like caramel corn, apple cider snack mix, or even a simple spiced roasted nut blend. I love making a little trio for Thanksgiving nibbling.
Pumpkin Spice Chex Mix Recipe FAQs
1. Can I make this Pumpkin Spice Chex Mix Recipe without nuts?
Yes. Just leave out the nuts and add extra cereal, pretzels, or pumpkin seeds. You may want to slightly reduce the salt if your pretzels are already salty.
2. Is this pumpkin spice Chex mix very sweet?
It’s sweet, but not as sugary as candy bark or fudge. If you prefer it less sweet, cut the brown sugar to ⅓ cup and skip some of the candy add-ins.
3. Can I use butter substitutes or make it dairy-free?
You can. Use a dairy-free butter that melts smoothly, and check your chocolate chips to be sure they’re dairy-free as well.
4. Does this count as a dessert or a snack?
Honestly, both. It’s a pumpkin spice dessert snack on a holiday dessert table but also works as a simple sweet crunchy snack for movie night or road trips.
5. How do I keep the chocolate from melting into the mix?
Let the baked Chex mix cool completely—no warmth at all—before stirring in chocolate chips or M&M’s. If your kitchen is hot, chill the chocolate in the fridge before adding.
6. Can I double the recipe for a big party?
Yes, absolutely. Use two large baking sheets and rotate them halfway through baking so everything cooks evenly.
7. What if I don’t have pumpkin pie spice?
Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a small pinch of cloves. That homemade blend works beautifully in this spiced cereal mix.
8. How long can this sit out at a party?
You can leave this fall snack mix out for 4–6 hours without a problem. If your house is very warm, store leftovers in an airtight container as soon as your guests head home.
Wrapping Up This Cozy Fall Snack
This Pumpkin Spice Chex Mix Recipe is one of those simple little things that makes the whole season feel more festive—a sweet salty snack mix that’s easy to share, easy to pack, and easy to love. With its warm spices, light crunch, and flexible ingredients, it fits right in at everything from kids’ parties to cozy grown-up gatherings.
If you make this, I’d love to hear how it turned out and what fun twists you tried—leave a comment or rating, or share your version with your favorite add-ins. And if you’re still in a fall mood, try pairing this with a homemade hot chocolate or mulled cider recipe next.
Pumpkin Spice Chex Mix
Ingredients
- 3 cups rice Chex cereal
- 3 cups corn Chex cereal
- 2 cups wheat Chex cereal or extra rice/corn Chex for a lighter mix
- 1 1/2 cups mini pretzels twists or sticks
- 1 cup pecan halves or walnuts, or mixed nuts
- 1/2 cup pumpkin seeds pepitas; roasted and salted or unsalted
- 1 cup cinnamon chips or white chocolate chips add after baking so they don’t melt
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 1/4 cup pure maple syrup or honey
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon optional boost if pumpkin pie spice is mild
- 1/2 teaspoon fine sea salt use 3/4 teaspoon if nuts and pretzels are unsalted
- 1 cup fall-colored M&M’s or candy-coated chocolates optional, add after baking
- 1/2 cup caramel bits or chopped soft caramels optional, add after baking
- 1/2 cup dried cranberries optional, for tart chewiness; add after baking
Instructions
- Preheat the oven to 275°F (135°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a very large mixing bowl, combine the rice Chex, corn Chex, wheat Chex, mini pretzels, pecan halves, and pumpkin seeds. Gently toss until evenly mixed so there is a good variety in every scoop.3 cups rice Chex cereal, 3 cups corn Chex cereal, 2 cups wheat Chex cereal, 1 1/2 cups mini pretzels, 1 cup pecan halves, 1/2 cup pumpkin seeds
- In a medium microwave-safe bowl or small saucepan, melt the butter. Whisk in the brown sugar, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt. Stir until the sugar begins to dissolve and the mixture looks smooth and glossy.1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup pure maple syrup, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 2 teaspoons pure vanilla extract, 1/2 teaspoon fine sea salt
- Slowly pour the warm pumpkin spice coating over the cereal mixture, stirring as you go. Gently turn the mix from the bottom of the bowl up so every piece gets a light, even coating without crushing the cereal.3 cups rice Chex cereal, 3 cups corn Chex cereal, 2 cups wheat Chex cereal, 1 1/2 cups mini pretzels, 1 cup pecan halves, 1/2 cup pumpkin seeds, 1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup pure maple syrup, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
- Pour the coated mixture onto the prepared baking sheet and spread it into an even layer. If the pan is crowded, divide between two baking sheets so the mix bakes instead of steaming.
- Bake for 45–55 minutes, stirring every 15 minutes. Each time you stir, bring the edges toward the center and the center toward the edges. The mix is done when it feels dry to the touch and smells toasty and warmly spiced.
- Remove the pan from the oven and let the Chex mix cool completely on the baking sheet, 30–45 minutes. As it cools, the coating will firm up and the cereal will become extra crisp.
- When the mix is fully cool with no warmth remaining, stir in the cinnamon or white chocolate chips, M&M’s, caramel bits, and dried cranberries, if using. If the mix is even slightly warm, the chocolate may melt.1 cup cinnamon chips or white chocolate chips, 1 cup fall-colored M&M’s or candy-coated chocolates, 1/2 cup caramel bits or chopped soft caramels, 1/2 cup dried cranberries
- Transfer the Pumpkin Spice Chex Mix to a serving bowl, individual snack bags, or airtight containers. Seal promptly to keep it crisp and fresh.
Notes
Re-crisping: If the mix softens, spread on a baking sheet and bake at 250°F (120°C) for 10–15 minutes, then cool completely.
Make-ahead: Prepare 3–4 days before serving for holidays. If your kitchen is warm, add chocolate and candy pieces closer to serving time.
Tips: Bake low and slow to avoid burning the sugar. Don’t skip the salt—it balances the sweetness and makes the spices pop. Use fresh pumpkin pie spice or boost with extra cinnamon or a pinch of nutmeg if your spice blend is older.
