Line a 9×9 baking pan with foil or wax/parchment paper
In a medium bowl, add brown rice syrup, pumpkin puree, and molasses. Whisk to combine; microwave for 15-30 seconds if needed. Add vanilla, cinnamon, nutmeg, and cloves; stir thoroughly.
Add brown rice crisps to a large bowl. Slowly pour the wet ingredients into the large bowl while stirring. Combine the ingredients with a wooden spoon until the crisps are evenly coated.
Pour mixture into the lined pan. Top with another sheet of parchment paper, then press the mixture firmly into the pan until it’s an even thickness throughout. You want it to be really packed in the pan.
Place in the freezer for at least 30 minutes. When ready to eat, let them sit at room temperature for a few minutes, slice, and enjoy!
You can store these in the freezer or refrigerator.