Kris
Last Thursday was Thanksgiving at our apartment–or, to be more accurate, Orphan Thanksgiving. Not everyone can afford to fly back for two holidays within a month’s span… so for the second year in a row, James and I hosted other transplants like ourselves for an eating extravaganza. And like last year, I made way too much food. I think it’s becoming part of the tradition. (Isn’t it a tradition in general for the holidays?)
I finished with most of my prep work right before Thanksgiving so the day itself presented a lot more free time than I had planned on. Should I recline on the couch whilst watching people lip sync on floats down New York’s streets? Take a nap? Or make an extra dessert? Well, if you know me well enough I’m sure you know the answer to that particular question!
This holiday version of everyone’s favorite treat is a snap to make. The only difference between this recipe and the regular recipe is the addition of pumpkin pie spice (and for some recipes, the omission of the vanilla extract). I also add mini-marshmallows at the end right before putting the mix into a pan to set as an extra-gooey finishing touch. Feel free to leave that out if that’s not your preference–I personally like the addition because it breaks up the monotony of the texture.
These crispy squares disappeared sometime between me carving the turkey and dessert, and were quite well-received. My only regret is that I’m posting this recipe after Thanksgiving week, which is when it seems to fit best with other fall-themed foods. However, if you’re a big pumpkin spice latte or pumpkin pie fan, this will be a great addition to your easy desserts recipe catalog!
