Description

Pumpkin Pretzels are soft, chewy homemade pretzels infused with pumpkin purée and pumpkin spice, then brushed with butter and sprinkled with cinnamon sugar. A festive fall treat that’s perfect for snacking, parties, or cozy weekends.

Ingredients

3 1/2 cups all-purpose flour

2 1/4 teaspoons active dry yeast (1 packet)

1 cup warm water

3/4 cup pumpkin purée

1/4 cup brown sugar

1 teaspoon salt

2 teaspoons pumpkin pie spice

1/4 cup baking soda (for boiling water)

4 tablespoons unsalted butter, melted

1/2 cup cinnamon sugar (for coating)

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Instructions

In a bowl, combine warm water, yeast, and a pinch of sugar. Let sit 5 minutes until foamy.
Mix in pumpkin purée, brown sugar, salt, and pumpkin pie spice. Gradually add flour until a soft dough forms.
Knead dough for 5–7 minutes until smooth and elastic. Cover and let rise 1 hour, until doubled.
Punch down dough and divide into 10–12 pieces. Roll each into a rope and shape into pretzels (or pumpkin shapes).
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large pot, bring water to a boil and add baking soda. Dip pretzels in boiling water for 20–30 seconds. Remove and place on baking sheet.
Bake 12–15 minutes until golden brown.
While warm, brush with melted butter and sprinkle with cinnamon sugar. Serve immediately.

Notes

Drizzle with cream cheese glaze for a dessert version.

Make savory by skipping cinnamon sugar and sprinkling with coarse salt or Parmesan.

Shape into mini pretzel bites for parties.

Dough can be prepared ahead and refrigerated overnight.

Freeze baked pretzels and reheat before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 210
Sugar: 8g
Sodium: 250mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg