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As I write this it is officially the first day of Fall. I have to admit I am really beginning to get into Pumpkin Spice season! It’s been a lot of fun getting creative and thinking of different ways I can recreate Pumpkin Spice for you. I am particularly loving this recipe. I’m not quite sure why I love it. Perhaps it’s the novelty of breakfast cereal.  Or the fact that I made breakfast cereal. But either way I truly hope you enjoy it.

This Pumpkin Spice Cinnamon Toast recipe was pretty easy to make and surprisingly made quite a bit of cereal. Not to mention the flavor is fantastic.

Aside from that, one of the things I love about cooking is I know where my ingredients are coming from. I never have to guess what’s in this? It’s such a comforting feeling. Especially with breakfast cereals. There are so many crazy preservatives, sugars and who knows what else in our cereals these days I barely even pick up a box to purchase anymore.

So, when this idea popped into my head I thought why not? It’s a great way to sit with that nostalgia from childhood while also satisfying a craving. Not gonna lie, it was a lot of fun waking up the next morning after making this and eating this bowl of cereal.  After all, it’s the little things ya know?

Now let me share that same experience with you! Here’s how to make this Pumpkin Spice Cinnamon Toast Crunch Cereal. 

Make Your Pumpkin Spice Cereal

Start by preheating your oven to 350 degrees F.  Then mix 1 tablespoon of pumpkin pie spice and ½ cup granulated sugar together in a small bowl. For now, set this aside. This will be used to sprinkle on top of the pumpkin spice breakfast cereal.

One of the greatest things about this recipe is you only have to use one bowl. There’s not a separate bowl for the wet ingredients or the dry ingredients. You simply add all of the ingredients for your dough into the food processor. 

Prepare Your Pumpkin Spice Cereal

Once your dough has been formed you will roll out onto a floured surface. For the crunchiest cereal you will want to roll your dough out thin, about the thickness of a quarter.

Now of course this wouldn’t be any good without spreading pumpkin butter on it.  This is what will give your cereal that balanced flavor you’re looking for. So, once the butter has been melted mix in the pumpkin puree and brush on top of the rolled out dough. Then sprinkle the pumpkin pie spice sugar mixture on top of this. 

In order to quickly and easily cut the dough into small bite sized pieces I used a pizza cutter.  Then make sure to space out the cereal on the parchment paper so each piece of cereal can be evenly baked. 

Bake Your Pumpkin Spice Cereal

Bake the cereal in your preheated oven for 12 – 15 minutes. Keep an eye on the cereal around the 10 minute mark so you’re careful not to burn. 

Then allow your cereal to cool completely before serving. If you’re like me you’ll sneak a few pieces as it cools just to taste.  I found I could eat this by itself or with milk. I loved eating this either way! 

To get the full recipe and preparation instructions check them out below.

The Best Pumpkin Spice Cinnamon Toast Crunch Cereal

5 from 1 vote

Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

562

kcal

Easy, crunchy pumpkin spice breakfast cereal.

Ingredients

• 1 Tbsp 1 plus 1/2 tsp pumpkin pie spice

• 1/2 cup 1/2 granulated sugar

• 1 1/4 cups 1 1/4 whole wheat flour

• 1 1/4 cups 1 1/4 all-purpose flour

• 1/2 tsp 1/2 kosher salt

• 1 cup 1 cold salted butter, cut into 1/2 inch pieces

• 1/2 cup 1/2 cold water

• 2 teaspoons 2 vanilla extract

• 4 tbsp 4 salted butter, melted

• 1/4 cup 1/4 pumpkin puree

Preparation

• Preheat the oven to 350 degrees F. Prepare the pumpkin pie spice sugar by combining 1 tablespoon pumpkin pie spice and the sugar.
• In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon pumpkin pie spice, salt, and butter. Pulse the dry mixture together until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, slowly about1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
• Take the dough out of the food processor and place onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter).
• Transfer the dough to a large piece of parchment paper. Mix the melted butter and pumpkin puree together to form a pumpkin butter. Brush the dough with the melted pumpkin butter and sprinkle generously with pumpkin pie spice sugar. Cut into 1/2-inch squares. Repeat with the remaining dough.
• Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
• Bake 12-15 minutes or until golden brown. Be sure to check around 10 minutes to avoid burning. Let cool completely, then store in an airtight container for up to 1 week.

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