Pumpkin Spice Pretzels

October 28, 2025
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Breads

Pumpkin pretzels coated in salted butter and pumpkin spice sugar, dipped in a pumpkin vanilla glaze ᝰ.ᐟ

If a pumpkin recipe doesn’t taste like pumpkin, it’s quite the pet peeve of mine. But these are the most incredible pumpkin pretzels, and I cannot wait for you yes to try them!! You fully taste pumpkin in every bite of this recipe, and its the perfect fall bake if you haunt started your fall baking yet

Few tips ᝰ.ᐟ

You can use a stand mixer fitted with a dough hook, or knead the dough by hand
For your yeast, use water that’s just warm to the touch, lukewarm from your faucet should do. Too hot will kill the yeast; too cool and it won’t activate properly
Pumpkin purée can vary in water content. If your dough feels sticky even after kneading, dust in extra flour 1 tablespoon at a time.
To prevent your pretzels from unraveling: when you twist the rope into a pretzel, press the ends into the bottom loop firmly (give it a little pinch as well) , almost like you’re “gluing” them in with gentle pressure. You can even dab a bit of water on the spots where the dough overlaps
If you find that you are still struggling with your pretzels unraveling during the boiling process; after shaping, use the back of a knife to make a tiny indentation where the ends overlap with a dab of water. the scoring method always does the trick
When you take your pretzels out of the boiling water, gently slide a slotted spatula or spider strainer underneath rather than grabbing with tongs

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Pumpkin Spice Pretzels

Pumpkin pretzels coated in salted butter and pumpkin spice sugar, dipped in a pumpkin vanilla glaze.

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Prep Time 30

Cook Time 25

resting time 1

Total Time 1 45

Course breads, Dessert, Snack

Cuisine American

Servings 10

Ingredients

240 grams warm water 1 cup
1 tbsp active dry yeast 9 grams
55 grams brown sugar 1/4 cup
240 grams pure pumpkin 1 cup
500 grams all purpose flour 4 cups (an extra 1/2 cup may be necessary depending on the brand of flour you are using)
25 grams dry milk powder 2 tbsp
2 tsp fine sea salt

For boiling

1920 ml water 8 cups
45 grams baking soda 1/4 cup

Pumpkin spice sugar coating

115 grams salted butter for brushing (8 tbsp)
200 grams sugar 1 cup
1 tbsp pumpkin pie spice

Pumpkin vanilla glaze dip

125 grams powdered sugar 1 1/4 cup
60 grams pure pumpkin 1/4 cup
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/4 tsp fine sea salt
1-3 tbsp heavy cream depending on the consistency you prefer

Instructions

In a large mixing bowl, whisk together warm water, brown sugar, and yeast. Let sit for 10 minutes, until the surface is foamy. this means your yeast is alive and ready
Add in the pumpkin , and mix until well incorporated
Add salt, dry milk powder. Gradually mix in the flour, one cup at a time, until a rough dough forms
Transfer to a lightly floured surface and knead for 10 minutes, until smooth and elastic. The dough should feel slightly tacky but not sticky. (you can also ofc use a stand mixer here if you have one on hand)
Place the dough in a lightly floured bowl. Cover and let rise for 30 min – 1 hour. doesn't necessarily have to be doubled in size, but should be nice and pillowy
Divide into 8-10 equal pieces and let rest once more for 20 minutes.
Bring 8 cups of water and the baking soda to a gentle boil. It can take a little time, so I like to start this step before shaping the pretzels; that way, the water is ready by the time they’re formed and waiting to boil.
Roll each piece into a 20-30 inch rope and twist into a classic pretzel shape. Arrange on a parchment-lined baking sheet, and let rest one last Time for 10 minutes.
Working one at a time, drop each pretzel into the water for about 30 seconds. They’ll sink at first due to the dough’s high hydration, but by the 10-second mark, they should rise to the surface (If your pretzels start to unravel while boiling, refer back to the Tips section for shaping and handling guidance.)
Remove with a slotted spoon and return to the baking sheet.
Bake at 425°F (220°C) for 12–14 minutes, or until golden brown and slightly puffed (while they are in the oven is when I like to quickly mix together the pumpkin spice sugar mixture, as well as the pumpkin vanilla dip)
While still warm, brush each pretzel generously with melted salted butter
Then immediately toss or sprinkle the pretzels until they’re coated in your pumpkin spice sugar mixture
Serve warm with the Pumpkin Vanilla Glaze Dip on the side.
and you're done !