Grease your pumpkin-shaped mold or prepare a surface with wax paper for shaping the treats into pumpkins.
In a large saucepan, melt the butter over low heat until it begins to foam and smells nutty.
Add the mini marshmallows to the melted butter, stirring constantly until fully melted and smooth, with a bubbly, gooey consistency.
Remove the pan from heat and quickly stir in the ground cinnamon, ginger, and nutmeg until evenly combined and fragrant.
Pour the rice cereal into the marshmallow mixture, folding gently with a spatula until the cereal is fully coated and the mixture is well combined.
Transfer the hot mixture to your prepared mold or surface, using a spatula or lightly greased hands to press and pack the mixture into small pumpkin shapes, smoothing the surface.
Allow the shaped treats to cool and set for about 15 minutes until firm and slightly sticky.
Once cooled, decorate the pumpkins with a light dusting of edible glitter to add a sparkling, festive finish.
Gently remove the pumpkin-shaped treats from the mold or carefully lift them from the surface, ready to serve and enjoy!
