Name: Pumpkin Spice Snack Mix (Chex Mix)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups Rice Chex cereal; 3 cups Corn Chex cereal; 2 cups mini pretzels; 1 cup pecan halves (or walnuts); 1/2 cup pepitas (pumpkin seeds); 1/2 cup maple syrup or honey; 1/4 cup coconut oil or butter; 1/2 cup brown sugar or coconut sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup dried cranberries (optional); 1/2 cup white chocolate chips or yogurt chips (optional, add after baking)

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A sweet and crunchy fall-inspired twist on the classic Chex Mix, this Pumpkin Spice Snack Mix (Chex Mix) is packed with warm spices, crispy cereal, nuts, and pretzels, all coated in a rich caramel-like glaze. I like making this cozy snack during the cooler months—it’s perfect for festive gatherings, movie nights, or packing into treat bags for autumn parties.

Pumpkin Spice Snack Mix (Chex Mix)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups Rice Chex cereal

3 cups Corn Chex cereal

2 cups mini pretzels

1 cup pecan halves (or walnuts)

½ cup pepitas (pumpkin seeds)

½ cup maple syrup or honey

¼ cup coconut oil or butter

½ cup brown sugar or coconut sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

½ teaspoon salt

1 teaspoon vanilla extract

½ cup dried cranberries (optional)

½ cup white chocolate chips or yogurt chips (optional, add after baking)

Directions

I preheat my oven to 300°F (150°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, I combine the Rice Chex, Corn Chex, mini pretzels, pecans, and pepitas.

In a small saucepan over medium heat, I stir together the maple syrup, coconut oil, brown sugar, pumpkin pie spice, cinnamon, and salt. I let it simmer while stirring until the sugar is fully dissolved.

I remove the syrup mixture from heat and stir in the vanilla extract.

I pour the warm syrup over the cereal mixture and gently toss until everything is well coated.

Then I spread the mixture evenly on the prepared baking sheet.

I bake it for 35 to 40 minutes, stirring every 15 minutes to ensure even toasting.

After baking, I let it cool completely. Once cooled, I stir in dried cranberries and white chocolate chips if I’m using them.

I store the mix in an airtight container at room temperature.

Servings and timing

Servings: 12 servings

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Calories per serving: 180 kcal

Variations

I like changing this up depending on what I have on hand. Sometimes I use almonds or cashews instead of pecans, or swap the pepitas for sunflower seeds. For an extra indulgent version, I add a drizzle of melted dark chocolate once it’s cooled. If I’m serving this to kids, I’ll toss in some candy-coated chocolates or caramel bits for a fun twist.

Storage/Reheating

I store the snack mix in an airtight container at room temperature, where it stays fresh and crispy for up to one week. If it ever loses its crunch, I can spread it on a baking sheet and pop it in a 300°F oven for about 5 minutes to re-crisp. I let it cool completely before storing again.

FAQs

What can I use instead of maple syrup?

I’ve used honey as a substitute and it works well. Agave syrup is another option for a vegan version, though the flavor will be slightly different.

Can I make this ahead of time?

Yes, I often make this a few days in advance. As long as I store it properly in an airtight container, it stays fresh for up to a week.

Is this recipe gluten-free?

If I use gluten-free pretzels and double-check that the cereals are certified gluten-free, then yes, this recipe can easily be gluten-free.

Can I freeze this snack mix?

I don’t recommend freezing it because the texture can become soggy when thawed. It’s best enjoyed fresh or within the week.

Can I leave out the nuts?

Absolutely. If I want a nut-free version, I simply omit the pecans and add more pretzels or seeds like sunflower or pumpkin seeds.

Conclusion

This Pumpkin Spice Snack Mix is one of my favorite seasonal snacks. It’s easy to make, endlessly customizable, and captures the cozy flavors of fall in every crunchy bite. Whether I’m making it for a party, gifting it to friends, or just treating myself, it never disappoints. Give it a try and see how quickly it disappears!

Recipe:

Pumpkin Spice Snack Mix (Chex Mix)

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A sweet and crunchy fall-inspired twist on the classic Chex Mix, this Pumpkin Spice Snack Mix combines cereals, nuts, pretzels, and seeds in a warm maple-pumpkin glaze, perfect for cozy snacking or festive gatherings.

Instructions

Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the Rice Chex, Corn Chex, mini pretzels, pecans, and pepitas.
In a small saucepan over medium heat, stir together maple syrup, coconut oil, brown sugar, pumpkin pie spice, cinnamon, and salt. Simmer and stir until the sugar is fully dissolved.
Remove from heat and stir in the vanilla extract.
Pour the syrup over the cereal mixture and toss gently until evenly coated.
Spread the mixture evenly on the prepared baking sheet.
Bake for 35 to 40 minutes, stirring every 15 minutes for even toasting.
Remove from oven and allow to cool completely.
Once cooled, stir in dried cranberries and white chocolate chips, if using.
Store in an airtight container at room temperature.