This Pumpkin Spice Chex Mix is the ultimate fall-inspired snack—sweet, crunchy, and filled with cozy flavors like cinnamon, pumpkin pie spice, and maple. It’s a perfect treat to munch on during movie nights, holiday gatherings, or anytime I crave something festive and flavorful.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together. It only takes a few minutes of prep, and the oven does most of the work. The combination of crunchy cereal, nuts, pretzels, mini marshmallows, and sweet white chocolate chips creates the perfect texture, and the pumpkin spice syrup brings everything together with warm autumn flavor. It’s ideal for sharing, gifting, or snacking straight from the bowl.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups pumpkin Cheerios
4 cups cinnamon Chex mix
2 cups salted pretzels
1½ cups sliced almonds
1½ cups chopped pecans
1½ cups mini marshmallows
½ cup white chocolate chips
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
½ cup honey
⅓ cup maple syrup
4 tablespoons butter, melted

directions

I preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large mixing bowl, I combine the pumpkin Cheerios, cinnamon Chex, pretzels, almonds, pecans, mini marshmallows, and white chocolate chips. Then I sprinkle in the cinnamon and pumpkin pie spice.
In a separate bowl, I mix together the honey, maple syrup, and melted butter until fully blended.
I spread the dry mixture evenly on the prepared baking sheet, then drizzle the honey mixture over the top, making sure to coat everything.
I bake for about 15 minutes, just until the marshmallows start to toast slightly.
I let the mixture cool for around 5 minutes, then gently transfer it into a large bowl, breaking it into chunks if desired.

Servings and timing

Servings: About 14 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I like switching up the ingredients depending on what I have on hand. Sometimes I add caramel chips, dried cranberries, or candy corn for extra sweetness. If I don’t have cinnamon Chex, I use plain Chex and increase the spices slightly. I’ve also swapped in different nuts like walnuts or cashews, or even left them out for a nut-free version. It’s easy to personalize and still get that delicious fall flavor.

storage/reheating

I store the mix in an airtight container at room temperature, and it stays fresh for up to 3 days. For longer storage, I freeze it in sealed bags for up to 4 weeks. There's no need to reheat—this snack is best enjoyed at room temperature, right out of the bag or bowl.

FAQs

What can I use instead of pumpkin Cheerios?

If I don’t have pumpkin Cheerios, I use regular Cheerios or another fall-flavored cereal. The pumpkin pie spice still brings out the seasonal flavor.

Can I make this recipe nut-free?

Yes, I just leave out the nuts entirely or substitute with seeds like pumpkin or sunflower seeds for some extra crunch.

Will the mix get soggy?

If I let it cool completely before storing, it stays crisp. I avoid sealing it while warm to prevent any condensation.

Can I double the recipe?

Absolutely. I just use two baking sheets and rotate them halfway through baking to ensure even toasting.

Is it safe to store with marshmallows and chocolate?

Yes. Once cooled, the marshmallows and white chocolate chips stay intact and don’t melt further. I just keep the mix sealed in a cool, dry place.

Conclusion

This Pumpkin Spice Chex Mix is my go-to autumn snack. It’s easy to make, full of warm and cozy flavors, and completely addictive. Whether I’m enjoying it at a party or sneaking a handful between tasks, it always brings that little taste of fall that I crave.