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To make these delightful pretzels, you need the following main ingredients: - 1 cup canned pumpkin puree - 1/4 cup brown sugar - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 2 1/4 teaspoons active dry yeast (1 packet) - 1/4 cup warm water (about 110°F) - 3 cups all-purpose flour - 1 teaspoon salt - 1/4 teaspoon nutmeg - 1/2 cup baking soda (for boiling) - 1 egg, beaten (for egg wash) - Additional granulated sugar and cinnamon for coating These ingredients blend together to create a soft and tasty dough. The pumpkin gives a rich flavor and vibrant color. The sugars add sweetness that balances the spices well. You can also try adding these optional ingredients for a twist: - A dash of ginger for warmth - Chopped nuts for crunch - Chocolate chips for sweetness These extras can make your pretzels even more exciting. Feel free to mix and match based on your taste! To prepare these pretzels, gather the following tools: - Mixing bowls - Measuring cups and spoons - Baking sheet - Parchment paper - Slotted spoon - Rolling pin Having the right tools makes the process easier. You will enjoy making these pretzels with the right setup! To start, you need to wake up the yeast. In a small bowl, mix 1/4 cup of warm water with 2 1/4 teaspoons of active dry yeast. Let it sit for 5 to 10 minutes. You want it to become frothy. This means the yeast is alive and ready to work. Next, grab a large bowl. Combine 1 cup of canned pumpkin puree, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg. Mix these ingredients well until smooth and creamy. Once your yeast is frothy, add it to the pumpkin mixture. Stir to combine. Gradually add 3 cups of all-purpose flour and 1 teaspoon of salt. Mix until a dough forms. Now, knead the dough on a lightly floured surface for about 5 to 7 minutes. You want it to feel smooth and elastic. Place your dough in a greased bowl. Cover it with a towel and let it rise in a warm spot for 1 hour. It should double in size. After it has risen, punch it down to release air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, then twist it into a pretzel shape. In a large pot, bring 8 cups of water to a boil. Add 1/2 cup of baking soda. Carefully drop each pretzel into the boiling water for 30 seconds. Flip them halfway through. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper. Preheat your oven to 425°F (220°C). Brush each pretzel with a beaten egg. Sprinkle a mix of granulated sugar and cinnamon over them. Bake for 12 to 15 minutes, until they turn golden brown. Let them cool slightly before you enjoy these warm treats. They are great with cream cheese or a pumpkin spice dip! To get soft pretzels, you must knead the dough well. Knead for about 5-7 minutes. This builds gluten, which gives the pretzels their soft bite. Let your dough rise in a warm spot. A good rise takes about 1 hour. This step is key for fluffiness. Don’t skip the boiling in baking soda water. This helps form the chewy crust. If you have extra pretzels, store them in a sealed bag. Keep them at room temperature for up to two days. For longer storage, place them in the fridge. Warm them in the oven before serving. This keeps them soft and tasty. You can also freeze them in a bag for up to a month. Just thaw and warm when ready to enjoy. These pretzels taste great with cream cheese. A pumpkin spice dip also pairs well. You might try a warm caramel sauce for a sweet twist. For drinks, hot apple cider or spiced chai work well. They add to the cozy fall vibe. Feel free to mix and match toppings and dips for fun! {{image_2}} You can make gluten-free pretzels with just a few swaps. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum, as it helps bind the dough. The texture may change, but the flavor will still shine. Follow the same steps as the original recipe. You can easily boost the flavor of your pretzels. Try adding a pinch of ginger or allspice to the dough. This adds warmth and depth. For a fun twist, mix in chocolate chips or chopped nuts. These additions create new flavors and textures. Don't be afraid to get creative with spices! While cinnamon sugar is classic, you can explore other toppings. For a savory option, try coarse sea salt or garlic powder. A sprinkle of grated cheese adds a nice touch. If you want something sweet, drizzle with caramel or chocolate. These toppings can transform your pretzels into a whole new treat! To keep your cinnamon sugar pumpkin pretzels fresh, place them in an airtight container. Make sure they cool down before storing. This helps keep them soft and tasty. You can store them at room temperature for up to two days. If you want them to last longer, consider refrigerating them. You can freeze these pretzels for up to three months. First, let them cool completely. Then, wrap each pretzel in plastic wrap. Place the wrapped pretzels in a freezer bag. Squeeze out the air before sealing it. When you want to enjoy them later, just pull them from the freezer. To reheat your pretzels, the oven works best. Preheat your oven to 350°F (175°C). Unwrap the pretzels and place them on a baking sheet. Bake for about 10 minutes. This will make them warm and soft again. You can also microwave them for 15-20 seconds, but they might not be as crispy. Enjoy your warm pretzels with a side of cream cheese or pumpkin spice dip! You can use homemade pumpkin puree instead of canned. To make it, roast a pumpkin until soft. Blend the flesh until smooth. You can also substitute with butternut squash puree for a similar taste. Yes, you can use maple syrup, honey, or coconut sugar. Just adjust the amount to keep the same level of sweetness. Each option adds a unique flavor twist to your pretzels. Cinnamon sugar pumpkin pretzels stay fresh for about 2-3 days at room temperature. For longer storage, keep them in an airtight container. You can also freeze them for up to 3 months. You can find premade cinnamon sugar pumpkin pretzels at select bakeries or specialty stores. Some grocery stores may carry them in the fall. Check online shops as well for local vendors. Cinnamon sugar pumpkin pretzels are fun and easy to make. We covered key ingredients, tools, and clear steps. I shared tips for soft pretzels and ways to store them. Variations let you be creative with flavors and textures. In the end, enjoy your tasty treat! Whether savory or sweet, these pretzels bring joy. Get baking, and make your own delicious batch today!

Cinnamon Sugar Pumpkin Pretzels

Indulge in the fall flavors with these delightful Cinnamon Sugar Pumpkin Pretzels! This easy recipe combines the warmth of cinnamon and pumpkin for a sweet treat that’s perfect for snacking or sharing. With simple ingredients and straightforward steps, you can create these irresistible pretzels at home. Click through to explore the full recipe and impress your friends and family with this seasonal favorite!
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Ingredients
  

1 cup canned pumpkin puree

1/4 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

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

1/4 cup warm water (about 110°F)

3 cups all-purpose flour

1 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup baking soda (for boiling)

1 egg, beaten (for egg wash)

Additional granulated sugar and cinnamon for coating

Instructions
 

In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

    In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vanilla extract, ground cinnamon, and nutmeg. Mix well.

      Once the yeast mixture is ready, add it to the pumpkin mixture and stir to combine.

        Gradually add the flour and salt to the mixture, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

          Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.

            Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

              Once the dough has risen, punch down to release air and divide it into 8 equal pieces. Roll each piece into a long rope, then shape each rope into a pretzel shape.

                In a large pot, bring 8 cups of water and the baking soda to a boil. Gently drop each pretzel into the boiling water for about 30 seconds, flipping halfway through. Remove with a slotted spoon and place on the prepared baking sheet.

                  Brush the pretzels with the beaten egg, then sprinkle generously with the cinnamon-sugar mixture.

                    Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through.

                      Allow pretzels to cool slightly before serving. Enjoy warm with a side of cream cheese or a pumpkin spice dip!

                        Prep Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 8