Pumpkin Cinnamon Sugar Soft Pretzels Recipe

This truly luscious Pumpkin Cinnamon Sugar Soft Pretzels Recipe is about to become your new favorite fall treat! Forget the stadium snacks—we’re bringing the soft, chewy pretzel game home, giving it a cozy pumpkin twist, and finishing it with a buttery, sweet hug of cinnamon sugar. Trust me, these taste like a crisp autumn day wrapped up in a perfect, doughy bite. Perfectly spiced, wonderfully soft, and super simple to make, these pretzels are a game-changer for cozy weekends and seasonal gatherings.

Why You’ll Love This Recipe

• Ultimate Cozy Comfort: The combination of sweet pumpkin, warm spices, and soft dough is pure autumnal bliss. It truly warms your soul!
• A Fun Project: Making pretzels is surprisingly easy and incredibly rewarding. Shaping the dough is a playful step that’s great for getting the whole family involved.
• The Perfect Texture: Thanks to a quick baking soda bath, these pretzels achieve that signature chewy crust and irresistibly soft interior you crave.
• Pumpkin Spice, Elevated: We’re moving beyond lattes! This recipe captures the sweet, earthy flavor of pumpkin without being overwhelming—just the right touch of seasonal magic.

Ingredients

All you need for these incredible Pumpkin Cinnamon Sugar Soft Pretzels is a little time and a lot of enthusiasm! Before you start, gather up these key components:

• Warm Milk: This is essential for waking up the yeast and getting the dough active and bubbly.
• Active Dry Yeast: Our friendly little rising agent! It gives the pretzels their light, fluffy texture.
• Granulated Sugar (Dough): Feeds the yeast and adds just a touch of necessary sweetness to the dough itself.
• Unsalted Butter (Dough): Adds richness and flavor, helping to keep the dough nice and tender.
• Pumpkin Purée: The star of the show! It adds moisture, a beautiful orange hue, and that unmistakable cozy fall flavor. Tip: Make sure it’s purée, not pumpkin pie filling!
• All-Purpose Flour: The structure of our pretzels. It provides the chewiness we all adore.
• Salt: Never skip the salt! It balances the sweetness and enhances all the other wonderful flavors.
• Water & Baking Soda: This is the magical “secret sauce” pretzel step. The boiling baking soda water creates that gorgeous, deep golden-brown crust.
• Unsalted Butter (Topping): Brushed on warm, it helps the cinnamon sugar stick beautifully and adds incredible flavor and moisture to the finished pretzel.
• Granulated Sugar & Ground Cinnamon (Topping): The classic, irresistible duo for that sweet, spiced coating.

Note: The exact measurements for all of these ingredients, along with the full nutritional information, will be found right under this article in the recipe card!

How to Make the Pumpkin Cinnamon Sugar Soft Pretzels

Making soft pretzels is a fun kitchen project, and I promise you, the results are worth every minute!

Step 1: Proof the Yeast

In a large bowl, whisk together the warm milk, yeast, and the dough’s granulated sugar. The milk should feel like a warm bath—about $110^\circ \text{F}$. Let this mixture sit for 5–10 minutes until you see a lovely foamy layer on top. That foam means your yeast is active and ready to work!

Step 2: Mix the Wet Ingredients

Once foamy, add the melted butter and smooth pumpkin purée to the bowl. Give it a good stir until everything is fully incorporated and the mixture is silky smooth.

Step 3: Form and Knead the Dough

Gradually add the flour and salt to the wet mixture, mixing until a shaggy, soft dough forms. Now comes the fun part: turn it out onto a lightly floured surface and knead! Work the dough for about 5–7 minutes until it’s smooth and elastic. You’ll feel it transform under your hands.

Step 4: Let the Dough Rise

Place the dough ball into a lightly greased bowl, cover it with plastic wrap or a kitchen towel, and set it aside in a warm spot. Let it rise for 1 hour, or until it has happily doubled in size.

Step 5: Prep the Oven and Baking Soda Bath

Preheat your oven to $425^\circ \text{F}$ and line two baking sheets with parchment paper. In a large pot, bring the water and baking soda to a rolling boil.

Step 6: Shape the Pretzels

Gently punch down the risen dough to release the air. Divide it into 8 equal pieces. Take one piece, roll it into a long rope (about 18-20 inches), and twist it into the classic pretzel shape. Place the shaped pretzels on your prepared baking sheets.

Step 7: Give Them a Bath

Carefully (use a slotted spatula!) dip each pretzel into the boiling baking soda water for exactly 20–25 seconds. This brief bath is what gives the pretzels their gorgeous color and amazing chew! Transfer them back to the lined baking sheets.

Step 8: Bake and Coat

Bake the pretzels for 12–15 minutes, or until they are puffed up and beautifully golden brown. While they are baking, combine the coating sugar and cinnamon in a small, shallow bowl. As soon as the pretzels come out of the oven, brush them generously with the melted butter, then quickly roll them in the cinnamon sugar mixture for that truly epic finish. Serve immediately!

Pro Tips for Making the Recipe

• Don’t Overlook the Temperature: The temperature of your milk is key! If it’s too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate. $110^\circ \text{F}$ is the sweet spot.
• The Kneading Test: You know the dough is perfectly kneaded when it passes the “windowpane test.” Pinch off a small piece and stretch it; if you can stretch it thin enough to see light through it without tearing, you’re good to go!
• The Baking Soda Boil is Crucial: Don’t skip the baking soda bath! It’s what gives soft pretzels their unique shiny crust and deep, malty flavor. Keep the dipping time brief, though, as too long can make them taste metallic.
• Coat Them While Warm: For the best cinnamon sugar coating, make sure the pretzels are still warm when you brush them with melted butter. The heat helps the sugar adhere and melt just slightly into the crust.

How to Serve

Honestly, these pretzels are incredible on their own, but if you want to take the cozy factor up a notch, here are a few ideas:

• Dipping Sauces: Serve them with a simple cream cheese frosting (powdered sugar, cream cheese, and a splash of milk) or a side of melted caramel sauce for extra indulgence.
• Drink Pairings: They are the perfect accompaniment to a hot mug of apple cider, a rich pumpkin spice latte, or even a strong, cozy cup of coffee.
• Ice Cream Topping: Break a few pieces over a scoop of vanilla or maple walnut ice cream for an unexpected, delightful dessert.

Make Ahead and Storage

Planning to make a big batch or save some for later? Here’s how to handle your delicious leftovers!

Storing Leftovers

Place any cooled leftovers in an airtight container or a large Ziploc bag. They will keep well at room temperature for 2-3 days. They are best enjoyed the day they are made, but reheating helps revive them!

Freezing

You can freeze these pretzels! Flash-freeze the cooled, coated pretzels on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will last for up to 1 month. Thaw them overnight in the refrigerator or briefly at room temperature.

Reheating

To reheat and restore that beautiful soft interior, place the pretzels on a baking sheet and bake at $300^\circ \text{F}$ for about 5-7 minutes, or until warmed through. You can also microwave them briefly, but the oven is the best for texture!

FAQs

1. Can I use pumpkin pie spice instead of just cinnamon?

Absolutely! If you want an even deeper spice profile, feel free to substitute the 2 teaspoons of ground cinnamon in the topping with 2 teaspoons of pumpkin pie spice. The combination of nutmeg, ginger, and cloves will make the pretzels taste even more like a classic pumpkin pie, which is definitely a win in my book! Just make sure you mix it well with the granulated sugar.

2. Why do my pretzels taste metallic after the baking soda bath?

That metallic or soapy taste usually happens if the pretzels were left in the boiling baking soda water for too long. The recommended time is just $20-25$ seconds—just enough time for the high $\text{pH}$ water to react with the dough surface. If they soak for much longer, the baking soda can start to penetrate the dough too deeply. Next time, use a timer and be quick about it!

3. What is the best way to get a perfectly smooth pretzel shape?

The key to a beautiful pretzel shape is to roll the dough rope evenly and not too thin. Once you have a long, consistent rope, form a U-shape, cross the ends twice, and then gently press the ends down onto the bottom curve of the U. Practice makes perfect, but honestly, even a slightly misshapen pretzel tastes amazing, so don’t stress!

4. Can I make this pretzel dough ahead of time?

Yes, you can! After the initial rise (Step 4), you can punch the dough down, place it in a lightly oiled bowl, and cover it tightly with plastic wrap. It can be stored in the refrigerator for up to 24 hours. Just let it warm up slightly at room temperature for about 30 minutes before dividing and shaping it!