Melt butter in a large saucepan over low heat.

Add marshmallows and stir until coated in butter. Melt over low heat, stirring occasionally.

Once marshmallows are completely melted, add orange food coloring (or use a combination of red and yellow to make orange). Start with 6-7 drops and add more until it’s the right color. Stir well.

Turn off the heat and carefully stir in Rice Krispies cereal until it’s completely coated.

Grease hands with some of the extra butter - or wet them with a little water - and grab handfuls of the Rice Krispies mixture (be careful not to burn yourself if it’s hot). Form into a small round shape as your pumpkin. Place the balls on a piece of wax paper to cool and set up and continue until you’ve used up all the Rice Krispies mixture.

If you want to add sprinkles, you’ll need to do that just after you shape the pumpkins, before they cool, so that the sprinkles stick.

Place a half a Tootsie Roll in the top of each pumpkin and press in slightly, to be the stem. (If the balls start to loosen, just pick it up and reshape it with your hands.)

Let the pumpkins cool and set up completely on the wax paper.

Serve immediately or keep in a covered container at room temperature for up to a week.