1. Grease a 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
2. In a large pot over low heat, melt the butter gently, stirring often to prevent browning.
3. Once melted, add the marshmallows and stir continuously until fully melted and smooth. This usually takes about 5 minutes.
4. Lower the heat and stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until everything is well combined and the spices are fragrant — you’ll know it’s ready when the mixture smells like a cozy autumn afternoon.
5. Remove the pot from heat and immediately fold in the Rice Krispies cereal, stirring gently but thoroughly to coat every crisp.
6. Pour the mixture into your prepared pan and use a buttered spatula or your hands (lightly buttered, of course) to press it down evenly and firmly. Don’t press too hard, or your treats will turn out dense instead of light and chewy.
7. Let the treats cool at room temperature for at least 2 hours to set. If you’re in a hurry, pop them in the refrigerator for about 30 minutes.
8. Once set, cut into squares or bars and serve. I like to cut mine into rustic, uneven pieces — it reminds me of how Mama Lu would simply slice and serve whatever was fresh out of the skillet, no fuss needed.

One of my favorite memories is standing by Mama Lu’s stove, waiting for the marshmallows to melt, the house filling with that sweet, spicy aroma. She’d always tell me to “watch and listen,” because food, like stories, reveals itself in the little moments — the way marshmallows bubble and stretch, the way spices bloom in the heat.