pumpkin chex mix


Makes: 14 servings (1/2 cup each)

  • 2 cups Cinnamon Chex cereal
  • 2 cups Wheat Chex cereal
  • 2 cups Honey Nut Chex cereal
  • 1/2 cup pumpkin seeds
  • 1/4 cup brown sugar
  • 1/4 cup canned pumpkin
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup butter
  • 2 teaspoons vanilla

Cream Cheese Icing:

  • 1 square (1 ounce) premium white chocolate
  • 1 ounce cream cheese, softened


  1. In large microwavable bowl, mix cereals and pumpkin seeds.
  2. Line cookie sheet with waxed paper or foil.
  3. In small bowl, mix brown sugar, pumpkin and pumpkin pie spice; set aside.
  4. In 2-cup microwavable measuring cup, microwave butter on high about 30 seconds or until melted.
  5. Add pumpkin mixture; microwave about 30 seconds, or until hot.
  6. Stir in vanilla.
  7. Pour pumpkin-butter mixture over cereal and seeds, stirring until evenly coated.
  8. Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute.
  9. Spread on waxed paper to cool.
  10. While mix is cooling, melt white chocolate in microwave on high 30 seconds; stir in softened cream cheese.
  11. Drizzle over top of mix; refrigerate 5 minutes or until set.
  12. Store in airtight container in refrigerator.

Tip: For easy drizzling, spoon the glaze into a small food-storage bag. Snip off one bottom corner and squeeze over the cereal mixture.


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