What You’ll Need for This Pumpkin Cinnamon Sugar Soft Pretzels

Okay, before we get our hands messy, let’s gather our ingredients. Here’s everything you’ll need to make these heavenly Pumpkin Cinnamon Sugar Soft Pretzels.

1 ½ cups warm water (105-115°F): The temperature is key here! Too hot and you’ll kill the yeast; too cold and it won’t activate. I always use a thermometer to be sure.
2 ¼ teaspoons active dry yeast (one packet): Make sure your yeast isn’t expired! That’s a mistake I’ve made one too many times.
1 tablespoon granulated sugar: This helps activate the yeast and adds a touch of sweetness.
2 tablespoons unsalted butter, melted: I always use unsalted so I can control the amount of salt in the recipe. Plus, it adds richness and flavor.
1 cup pumpkin puree: Make sure you’re using puree, not pumpkin pie filling! There’s a big difference.
1 teaspoon salt: A must for balancing the sweetness and enhancing the other flavors.
1 teaspoon ground cinnamon: The perfect amount for that warm, cozy flavor!
½ teaspoon ground nutmeg: Just a pinch adds depth and complexity.
4 – 4 ½ cups all-purpose flour: Start with 4 cups and add more as needed until the dough comes together. I always have extra on hand!
For the boiling water bath: 8 cups water, ½ cup baking soda. This is what gives pretzels their signature chewiness. It’s like magic, I swear.
For the cinnamon sugar topping: ½ cup granulated sugar, 2 tablespoons ground cinnamon, 2 tablespoons melted butter (for brushing)

I always use organic pumpkin puree for my Pumpkin Cinnamon Sugar Soft Pretzels because I think it has a richer flavor. You can usually find it at your local grocery store or health food store.

Here’s a Pumpkin Cinnamon Sugar Soft Pretzels trick I learned from my grandma: She always adds a pinch of cardamom to her dough for an extra layer of warmth and spice. It’s subtle, but it makes a difference! I’ve also found this pumpkin soft pretzel bites recipe which has some similar flavors: Pumpkin Soft Pretzel Bites (and How to Make Homemade Pumpkin …].

As for shortcuts, you can definitely melt the butter in the microwave to save time. And if you’re really in a hurry, you can even use pre-made cinnamon sugar, but I promise, making your own is worth the extra minute.

To save money on ingredients, buy your spices in bulk. They’re usually much cheaper that way. And always check for sales on pumpkin puree, especially around Thanksgiving!

Store leftover flour in an airtight container in a cool, dry place. And if you have any leftover pumpkin puree (which you probably will), you can use it to make my delicious pumpkin wild rice soup.

Let’s Make This Pumpkin Cinnamon Sugar Soft Pretzels Together

Alright, friend, let’s get baking! Don’t worry if you’re not a pretzel pro – I’ll walk you through every step of making these Pumpkin Cinnamon Sugar Soft Pretzels, just like I’m right here in the kitchen with you.

Activate the yeast: In a large bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes, or until foamy. This means the yeast is alive and well!
Combine wet ingredients: Add the melted butter, pumpkin puree, salt, cinnamon, and nutmeg to the yeast mixture. Stir until everything is well combined. The aroma at this point is just heavenly.
Add the flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all of the flour, so add it slowly and stop when the dough is no longer sticky.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step, which is what I usually do when I’m feeling lazy.
Let the dough rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is the hardest part because you have to be patient! I usually use this time to tidy up the kitchen or catch up on my favorite TV show.
Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the baking soda bath: Bring 8 cups of water to a boil in a large pot. Carefully add the baking soda. Be careful, it will bubble up!
Shape the pretzels: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape the rope into a pretzel shape. If you don’t know how to do that, there are tons of tutorials online! Or you can just make them into simple knots – they’ll taste just as good.
Boil the pretzels: Carefully drop each pretzel into the boiling water for 30 seconds per side. This is what gives them that signature pretzel texture. I learned the hard way with Pumpkin Cinnamon Sugar Soft Pretzels that you don’t want to skip this step! Use a slotted spoon to remove the pretzels and place them on the prepared baking sheet.
Bake the pretzels: Bake for 12-15 minutes, or until golden brown. Your Pumpkin Cinnamon Sugar Soft Pretzels should smell like a fall dream.
Prepare the cinnamon sugar topping: While the pretzels are baking, mix together the sugar and cinnamon in a small bowl.
Brush and coat: As soon as the pretzels come out of the oven, brush them with melted butter and immediately dip them in the cinnamon sugar mixture, making sure they’re evenly coated.

And that’s it! You’ve just made your own delicious Pumpkin Cinnamon Sugar Soft Pretzels. I usually put on some music while the dough is rising. It makes the whole process feel more fun and festive. And if the pretzels don’t look perfect? Don’t worry about it! They’ll still taste amazing.

How I Love to Serve This Pumpkin Cinnamon Sugar Soft Pretzels

Okay, so you’ve got a batch of warm, gooey Pumpkin Cinnamon Sugar Soft Pretzels fresh from the oven. Now what? Well, let me tell you how we enjoy them in my house!

My family loves this Pumpkin Cinnamon Sugar Soft Pretzels when I serve them warm with a side of cream cheese frosting for dipping. It’s decadent, I know, but trust me – it’s worth it. I just whip up a simple frosting with cream cheese, powdered sugar, vanilla extract, and a splash of milk. Sometimes I’ll add a pinch of cinnamon or nutmeg to the frosting to really amp up the fall flavor. I’ve also found on reddit that this user loved their homemade pumpkin cinnamon sugar soft pretzels: Made some pumpkin spice cinnamon sugar soft pretzels : r/Autumn.

These Pumpkin Cinnamon Sugar Soft Pretzels are perfect for a cozy weekend brunch, a fun after-school snack, or even a dessert for a casual dinner party. I also love to make them for our annual Halloween party – they’re always a huge hit.

Presentation-wise, I like to arrange the pretzels on a pretty platter, dust them with a little extra cinnamon sugar, and serve them with a small bowl of cream cheese frosting. It just makes them look extra special.

If you have extra Pumpkin Cinnamon Sugar Soft Pretzels (which is rare in my house!), you can store them in an airtight container at room temperature for up to 2 days. To reheat, just pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for a few minutes.

I’ve also experimented with a few seasonal variations. One year, I made a batch with a maple glaze instead of cinnamon sugar, and they were incredible! Another time, I added a sprinkle of chopped pecans to the topping for a little extra crunch. If you love these, you’ll also love the Cinnamon Sugar Pumpkin Pretzels that The Squeaky Mixer has created.

Friends always ask for this Pumpkin Cinnamon Sugar Soft Pretzels recipe whenever I make them. They’re just so addictive and comforting. Plus, they make your house smell amazing!

Your Pumpkin Cinnamon Sugar Soft Pretzels Questions Answered

Okay, I know you probably have some questions about making these Pumpkin Cinnamon Sugar Soft Pretzels. I’ve gathered some of the most common ones I get from friends, family, and readers, and I’m here to answer them!

Q: My dough is too sticky. What should I do?

A: Don’t panic! This happens sometimes. Just add a little more flour, one tablespoon at a time, until the dough comes together and is no longer sticky. But be careful not to add too much flour, or your pretzels will be tough. You know what I do when my Pumpkin Cinnamon Sugar Soft Pretzels dough is too sticky? I lightly flour my hands and the work surface. It makes a HUGE difference!

Q: My yeast isn’t foaming. Is it still good?

A: If your yeast isn’t foaming after 10 minutes, it’s probably expired. Unfortunately, you’ll need to start over with a fresh packet of yeast. It’s always a good idea to check the expiration date before you start baking.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No, definitely not! Pumpkin pie filling has added sugar and spices that will throw off the flavor and texture of your Pumpkin Cinnamon Sugar Soft Pretzels. Make sure you use pure pumpkin puree.

Q: Can I make the dough ahead of time?

A: Yes, you can! After kneading the dough, place it in a lightly oiled bowl, cover it with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before shaping the pretzels.

Q: My pretzels are browning too quickly. What should I do?

A: If your pretzels are browning too quickly, you can lower the oven temperature to 400°F (200°C) and continue baking until they’re golden brown. You can also tent them with foil to prevent them from browning too much.

Q: Can I freeze these pretzels?

A: Yes, you can freeze these Pumpkin Cinnamon Sugar Soft Pretzels! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep in the freezer for up to 2 months. To reheat, just thaw them at room temperature and warm them in the oven or microwave.

Q: My family doesn’t like nutmeg. Can I leave it out?

A: Absolutely! Feel free to adjust the spices to your liking. You can leave out the nutmeg, add more cinnamon, or even try a pinch of ginger or cloves. This Pumpkin Cinnamon Sugar Soft Pretzels recipe is very forgiving.

My Final Thoughts on This Pumpkin Cinnamon Sugar Soft Pretzels

Okay, friends, we’ve reached the end of our baking adventure! I truly hope you’re feeling inspired to make your own Pumpkin Cinnamon Sugar Soft Pretzels. This recipe holds a special place in my heart because it’s not just about the delicious pretzels themselves – it’s about the memories we make while baking them together as a family.

My Pumpkin Cinnamon Sugar Soft Pretzels Pro Tips:

Don’t over-knead the dough. Over-kneading will result in tough pretzels.
Be patient during the rising process. The dough needs enough time to rise properly, or your pretzels will be dense and flat.
Don’t skip the baking soda bath! This is what gives pretzels their signature chewiness.

As for variations, we’ve tried so many over the years! My son, Leo, loves the maple-glazed version, while my daughter, Sofia, prefers them with a sprinkle of sea salt on top of the cinnamon sugar. And my husband, Marco? He’s a purist – he loves the classic Pumpkin Cinnamon Sugar Soft Pretzels just as they are.

I encourage you to make this recipe your own. Experiment with different spices, toppings, and glazes until you find your perfect combination. Don’t be afraid to get creative and have fun in the kitchen!

I hope your Pumpkin Cinnamon Sugar Soft Pretzels cooking experience is filled with laughter, delicious smells, and, most importantly, happy memories. Baking should be a joyful and rewarding experience, so relax, put on some music, and enjoy the process.

Happy baking, my friends! And don’t forget to share your creations with me – I can’t wait to see what you come up with! This Pumpkin Cinnamon Sugar Soft Pretzels recipe is just waiting for you to put your own spin on it!

Pumpkin Cinnamon Sugar Soft Pretzels

Print Recipe

These pumpkin cinnamon sugar soft pretzels are a delightful fall treat! Warm, chewy pretzels are infused with pumpkin spice and coated in a sweet cinnamon sugar mixture, perfect for satisfying your sweet tooth.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 pretzels
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups warm water (105-115°F)
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
1/4 cup pumpkin puree
4 cups all-purpose flour, plus more for dusting
1/4 cup melted butter
1/2 cup baking soda
8 cups water
1/2 cup melted butter
1/2 cup granulated sugar
2 tablespoons ground cinnamon

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Instructions

In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
Add salt, pumpkin puree, and 2 cups of flour to the yeast mixture. Mix until combined.
Gradually add the remaining flour, mixing until a soft dough forms.
Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large pot, bring 8 cups of water and baking soda to a boil.
Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24 inches long.
Shape each rope into a pretzel.
Carefully drop each pretzel into the boiling water for 30 seconds per side.
Remove pretzels from the water with a slotted spoon and place on the prepared baking sheet.
Brush each pretzel with melted butter.
In a small bowl, combine sugar and cinnamon.
Sprinkle cinnamon sugar mixture evenly over the pretzels.
Bake for 12-15 minutes, or until golden brown.
Brush with additional melted butter when they come out of the oven.
Serve warm and enjoy!

Notes

For an extra touch of flavor, try adding a drizzle of cream cheese frosting after baking.