Pumpkin Cinnamon Sugar Soft Pretzels – A Cozy Fall Treat You’ll Love

If there’s one smell that instantly makes a kitchen feel like autumn, it’s the warm, spiced aroma of pumpkin and cinnamon baking together. Imagine biting into a soft, chewy pretzel with a golden crust, coated in buttery cinnamon sugar, and infused with subtle pumpkin flavor. That’s exactly what you get with Pumpkin Cinnamon Sugar Soft Pretzels — the perfect combination of comfort food and seasonal flavors.

In this article, we’ll walk through:

• Why pumpkin pretzels are the ultimate fall snack
• The simple ingredients you’ll need
• Step-by-step instructions (with pro tips)
• Creative variations and serving ideas
• How to store and reheat them
• Answers to frequently asked questions

By the end, you’ll be ready to make your own bakery-style pumpkin pretzels right at home.

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Why You’ll Love Pumpkin Cinnamon Sugar Soft Pretzels

Pumpkin desserts often steal the spotlight in fall — pies, muffins, lattes — but savory-sweet pumpkin pretzels offer something totally unique. Here’s why they’re worth making:

• Seasonal flavor – The pumpkin puree adds moisture, mild sweetness, and warm color.
• Perfectly soft texture – The classic pretzel chew is balanced by a tender interior.
• Versatile treat – Great for snacks, dessert, brunch, or even holiday gatherings.
• Make-ahead friendly – They store well and taste just as good the next day when reheated.

Whether you serve them warm with coffee or set them out for a fall party, these pretzels are guaranteed to disappear quickly.

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Ingredients You’ll Need

You don’t need a fancy bakery setup for these pretzels — just pantry staples with a touch of pumpkin magic.

For the Pretzels:

• 3 cups all-purpose flour – Spoon and level for accuracy.
• 1 cup pumpkin puree – NOT pumpkin pie filling.
• 2 ¼ tsp active dry yeast – One standard packet.
• 2 tbsp brown sugar – Adds richness to the dough.
• 1 tsp salt – Balances the sweetness.
• 2 tbsp unsalted butter, melted – For a tender crumb.
• ¾ cup warm water – Around 110°F, to activate the yeast.

For the Boiling Bath:

• 8 cups water
• 2 tbsp baking soda – Creates the pretzel’s signature golden crust.

For the Cinnamon Sugar Coating:

• ½ cup granulated sugar
• 2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted

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Step-by-Step Instructions

Making pretzels from scratch might sound intimidating, but once you’ve tried it, you’ll see how straightforward it can be.

Step 1 – Activate the Yeast

In a large mixing bowl, combine warm water, brown sugar, and yeast. Stir and let it sit for 5–10 minutes, until foamy. This step wakes up the yeast and ensures your pretzels will rise properly.

Pro Tip: If your yeast doesn’t foam, the water may have been too hot or too cold. Try again with fresh yeast.

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Step 2 – Make the Dough

Add pumpkin puree, melted butter, and salt to the yeast mixture. Gradually mix in the flour until a shaggy dough forms. Knead by hand or with a stand mixer (dough hook) for about 6–8 minutes, until smooth and slightly tacky.

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Step 3 – First Rise

Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

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Step 4 – Shape the Pretzels

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 18 inches), then form into classic pretzel shapes or twists.

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Step 5 – Baking Soda Bath

Bring 8 cups of water and 2 tbsp baking soda to a boil in a large pot. Carefully drop each pretzel into the boiling water for about 20–30 seconds, then remove with a slotted spatula and place on a parchment-lined baking sheet.

Why this matters: The baking soda bath is what gives pretzels their golden color and chewy crust.

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Step 6 – Bake

Preheat oven to 400°F (200°C). Bake pretzels for 12–15 minutes, until deep golden brown.

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Step 7 – Coat with Cinnamon Sugar

While pretzels are still warm, brush them generously with melted butter, then toss or sprinkle with the cinnamon sugar mixture.

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Serving Ideas

• With cream cheese frosting – For a dessert-like dip.
• Alongside coffee or hot apple cider – Perfect fall beverage pairing.
• Mini pretzel bites – Great for parties and snacking.
• Drizzled with caramel sauce – For extra indulgence.

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Variations to Try

1. Pumpkin Spice Pretzels – Add 1 tsp pumpkin pie spice to the dough for more warmth.
2. Chocolate Dipped – Dip half the pretzel in melted white or dark chocolate.
3. Savory Version – Skip the cinnamon sugar and top with coarse salt or parmesan.
4. Stuffed Pretzels – Wrap dough around cream cheese filling for a surprise center.

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Storage & Reheating Tips

• Room Temperature – Store in an airtight container up to 2 days.
• Freezing – Wrap individually and freeze for up to 2 months.
• Reheating – Warm in a 300°F oven for 5–8 minutes, or microwave for 15–20 seconds.

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Common Questions (FAQ)

Q: Can I use instant yeast instead of active dry yeast?
Yes! Skip the activation step and mix instant yeast directly with dry ingredients.

Q: Can I make the dough ahead of time?
Absolutely — let it rise in the fridge overnight for a slower proof and richer flavor.

Q: Can I use whole wheat flour?
You can replace up to half the flour with whole wheat, but expect a denser texture.

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Final Thoughts

These Pumpkin Cinnamon Sugar Soft Pretzels are everything you want in a fall treat: soft, chewy, lightly sweet, and warmly spiced. They make your home smell like a cozy bakery and taste like autumn in every bite. Whether you’re baking for family, friends, or just yourself, this recipe is a must-try for pumpkin lovers.

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Printable Recipe Card

Pumpkin Cinnamon Sugar Soft Pretzels

Ingredients:

• 3 cups all-purpose flour
• 1 cup pumpkin puree
• 2 ¼ tsp active dry yeast
• 2 tbsp brown sugar
• 1 tsp salt
• 2 tbsp melted butter
• ¾ cup warm water
• 8 cups water (for boiling)
• 2 tbsp baking soda
• ½ cup sugar + 2 tsp cinnamon (for coating)
• 4 tbsp melted butter (for coating)

Instructions:

1. Activate yeast in warm water with brown sugar; let sit 5–10 mins.
2. Add pumpkin puree, butter, and salt. Mix in flour, knead until smooth.
3. Let rise 1 hour. Shape into pretzels.
4. Boil each in baking soda water for 20–30 secs.
5. Bake at 400°F for 12–15 mins.
6. Brush with butter, coat in cinnamon sugar. Enjoy warm!

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