Description
These pumpkin cinnamon sugar soft pretzels are chewy on the outside, pillowy on the inside, and dusted in a cozy spiced sugar coating. The perfect fall snack or sweet brunch treat.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 cup pumpkin purée
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup brown sugar
- 1 teaspoon salt
- 4 tablespoons melted butter (plus more for brushing)
- ⅓ cup baking soda
- 6 cups water (for baking soda bath)
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- Coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, whisk warm milk and brown sugar. Sprinkle yeast on top and let sit until foamy (5–10 minutes).
- Add pumpkin purée, melted butter, and salt. Mix in flour gradually to form a soft dough. Knead 6–8 minutes until smooth.
- Cover and let dough rise in a warm place for 1 hour or until doubled.
- Punch down dough, divide into 12 pieces. Roll each into a rope and shape into pretzels.
- Bring 6 cups water and baking soda to a boil. Dip each pretzel for 20–30 seconds. Remove with slotted spoon and place on baking sheet.
- Bake for 12–15 minutes until golden brown.
- While warm, brush with melted butter and roll in cinnamon sugar mixture.
- Serve warm and enjoy!
Notes
- Use canned pumpkin, not pumpkin pie mix.
- You can prep the dough the night before and refrigerate.
- For extra sparkle, sprinkle coarse sugar on top after baking.
- To freeze, wrap cooled pretzels tightly and store up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 230
- Sugar: 11g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 12mg