Pumpkin Cinnamon Sugar Pretzels

What are Pumpkin Cinnamon Sugar Pretzels?

Pumpkin Cinnamon Sugar Pretzels are a delightful fusion of soft, homemade pretzels and sweet fall-inspired spices. They’re tender, warm, buttery, and coated in a comforting cinnamon-sugar blend enhanced with pumpkin pie spice and nutmeg. Think of these pretzels as the perfect hybrid between a soft pretzel and a cinnamon donut — with a little autumn magic stirred in.

Unlike classic pretzels that rely on coarse salt, these are dipped in melted butter and rolled in a mixture of sugar and spice to create a golden, aromatic coating that’s both festive and addictive. They’re ideal for October and November baking, casual get-togethers, family desserts, or cozy weekends when you’re craving something a little extra.

These pretzels don’t actually contain pumpkin puree, but the use of pumpkin pie seasoning gives them a rich, seasonal character. You get all the flavor without the added moisture that pumpkin would bring to a dough — meaning the texture stays light, chewy, and crisp at the edges, just like a pretzel should.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a warming blend of sweet spices, traditionally made from cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It’s most commonly used in fall baking — from pumpkin pies and muffins to cookies, coffee drinks, and more. Its popularity has surged in recent years thanks to pumpkin spice lattes and the rise of seasonal baking.

In this recipe, pumpkin pie spice is part of the cinnamon-sugar coating, giving the pretzels an added depth of flavor. While cinnamon alone brings sweetness and warmth, the blend of spices in pumpkin pie spice adds complexity — transforming the coating into something much more aromatic and indulgent.

If you don’t have a jar of pumpkin pie spice on hand, you can easily make your own. Just mix 1 tablespoon of cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon cloves or allspice. This homemade version works perfectly and allows you to control the intensity of each spice.

How to Make Pumpkin Cinnamon Sugar Pretzels

Step 1: Activate the Yeast

In a large bowl, combine 3 teaspoons of instant dry yeast with 1½ cups of warm water (about 110°F) and 2 tablespoons of granulated white sugar. Stir briefly and let the mixture sit for about 5 minutes, until foamy. This step confirms that the yeast is alive and will help the dough rise properly.

If you don’t see bubbles or foam on the surface, your yeast may be expired or the water too hot or cold. Proper activation is key to a soft and airy pretzel texture.

Step 2: Make the Dough

After the yeast has activated, stir in 4 cups of all-purpose flour and 1 teaspoon of salt. Mix until a dough forms. Transfer the dough to a lightly floured surface and knead it for 6–8 minutes until it’s smooth and elastic. The dough should be soft, a little tacky, but not sticky.

Avoid adding too much flour while kneading — a dry dough will result in dense, bready pretzels instead of chewy, fluffy ones. If the dough sticks excessively, use just enough flour to prevent sticking without drying it out.

Step 3: Let the Dough Rise

Lightly grease a clean bowl with nonstick spray or a bit of oil. Place the dough inside, cover with a clean dish towel, and let it rise for 30 minutes in a warm, draft-free location. The dough should double in size during this time.

If your kitchen is cold, place the bowl inside a turned-off oven with the light on — this creates a gently warm environment ideal for yeast activity.

Step 4: Preheat and Divide

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. After the dough has risen, punch it down and divide it into 8 equal portions.

Roll each portion into a rope about 24 to 26 inches long. Shape each rope into a classic pretzel by forming a U, twisting the ends twice, and folding them down to the base. Press gently to secure the shape.

Step 5: Baking Soda Bath

In a shallow bowl or dish, mix 1 cup of warm water with 2 teaspoons of baking soda. Submerge each shaped pretzel into the solution for a few seconds. This step helps the pretzels develop their chewy skin and gives them that signature deep golden brown color when baked.

After dipping, place the pretzels on the lined baking sheets and let them rest for 5 to 10 minutes. This resting period helps lock in their shape.

Step 6: Bake the Pretzels

Bake the pretzels for 12 to 15 minutes or until they’re puffed up and golden brown. If using two trays, rotate them halfway through baking for even browning. Transfer the baked pretzels to a cooling rack immediately.

The surface should be firm but not hard. Let them cool just slightly before the final step — coating them in butter and sugar.

Step 7: Cinnamon-Sugar Coating

In a small bowl, combine ½ cup of granulated sugar, 1 tablespoon ground cinnamon, 1 tablespoon pumpkin pie spice, and ½ teaspoon nutmeg. Mix thoroughly.

In a separate bowl, melt ½ cup (1 stick) of butter. While the pretzels are still warm, dip them one at a time into the melted butter, then roll them immediately in the spiced sugar mixture to coat all sides.

Place the finished pretzels back on the cooling rack or a serving platter. They are best enjoyed fresh and warm — crisp on the outside, soft and chewy on the inside, and bursting with autumn flavor.

Tips & Troubleshooting

• Too sticky? Add a tablespoon of flour at a time until kneadable. Don’t over-flour.
• Dough not rising? Try a warmer environment — yeast is temperature-sensitive.
• Over-spreading? Make sure the pretzels are placed on a cool baking sheet, not warm from the oven.
• Butter clumping? Let pretzels cool for 2–3 minutes before dipping to avoid sugar melting off.
• Storing: Store leftovers in an airtight container for up to 24 hours. Reheat at 300°F for 5 minutes. Do not microwave.

Enjoy!

Pumpkin Cinnamon Sugar Pretzels bring together the chewy goodness of fresh pretzel dough and the irresistible sweetness of cinnamon sugar with the rich warmth of fall spices. They’re comforting, festive, and absolutely delicious. Whether you’re serving them for a holiday gathering, weekend baking session, or just to satisfy a fall craving — they never disappoint.

Enjoy them warm with a hot drink, drizzle with caramel for extra indulgence, or serve alongside a cream cheese dip. These pretzels are proof that fall baking doesn’t always need pumpkin puree — sometimes, all you need is spice, sugar, and butter.