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Pumpkin Cinnamon Sugar Pretzels

Pumpkin Cinnamon Sugar Soft Pretzels: A Fall Favorite Recipe

These Pumpkin Cinnamon Sugar Soft Pretzels combine the warm flavors of pumpkin and cinnamon with a soft, chewy texture. Perfect for fall gatherings or as a cozy snack, they are coated in a buttery cinnamon-sugar mixture that makes them simply irresistible.

  • Total Time: 1 hour 27 minutes
  • Yield: 8 pretzels 1x

Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup warm water (100-110°F)
  • 1 tablespoon granulated sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup warm milk
  • 1 tablespoon unsalted butter, melted
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 6 cups water
  • 1/4 cup baking soda

For the Coating:

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons melted butter

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir it up and let it sit for 5-10 minutes until it turns frothy. This ensures the yeast is alive and ready to work its magic.
  2. Prepare the Dough: Grab a large mixing bowl and whisk together the pumpkin puree, warm milk, and melted butter. Once it’s smooth, add the yeast mixture and stir until well combined. Now, it’s time to gradually add the flour and salt. Mix it all together until a dough starts to form. Transfer the dough onto a floured surface and knead for about 5 minutes until it’s smooth and elastic.
  3. Let the Dough Rise: Pop the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour or until it has doubled in size. Patience is key here, but trust me—it’s worth the wait!
  4. Shape the Pretzels: Once your dough has risen, preheat your oven to 425°F (220°C). Divide the dough into 8 equal pieces. Roll each piece into a long rope and twist it into a pretzel shape. Bring 6 cups of water and the baking soda to a boil in a large pot. Carefully drop each pretzel into the boiling water for about 30 seconds. Remove them with a slotted spoon and place them on a parchment-lined baking sheet.
  5. Bake the Pretzels: Pop the pretzels into the oven and bake for 10-12 minutes, or until they turn a beautiful golden brown.
  6. Coat the Pretzels: While the pretzels are still warm, brush them generously with melted butter and roll them in the cinnamon sugar mixture. You’re going to want to eat them immediately, and I won’t blame you!

Notes

  • Make sure your water is warm (not hot) when activating the yeast—too hot, and it could kill the yeast.
  • Knead the dough just enough to achieve that smooth, elastic texture. Over-kneading can make the dough tough.
  • When boiling the pretzels, keep it short—30 seconds per pretzel is plenty. This gives the pretzels their chewy texture without making them soggy.
  • If you don’t have pumpkin puree, sweet potato or butternut squash puree can be a great substitute.
  • Author: Elina
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 220kcal
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 15mg

Keywords: Pumpkin pretzels, Cinnamon sugar pretzels, Soft pretzels recipe, Fall snack ideas