Cinnamon-Sugar Pumpkin Pretzels
- Sep 15, 2025
- 3 min read
Cinnamon-Sugar Pumpkin Pretzels
Soft, chewy twists of fall flavor—no mixer required!
If autumn had a signature snack, these homemade pumpkin pretzels would be it. They’re delightfully soft and chewy like a classic pretzel, but the pumpkin purée and cinnamon-sugar coating make every bite taste like a crisp October afternoon. Perfect for a weekend baking project or a cozy movie night, this recipe comes together easily with just a bowl, a spoon, and your own two hands.
Yields
Makes about 12 pretzels • Bake Time: ~12 minutes (plus rising)
Ingredients
Dough
• ¼ cup warm water (around 100 °F, warm but not hot)
• 2¼ teaspoons active dry yeast (one standard packet)
• 2 teaspoons granulated sugar
• 4½ cups all-purpose flour, plus a little extra for dusting
• 1 cup water
• ½ cup pumpkin purée (not pie filling)
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
Cinnamon-Sugar Coating
• ¼ cup unsalted butter, melted
• 1 cup granulated sugar
• 1½ tablespoons ground cinnamon
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Step-by-Step Instructions
1. Activate the yeast In a large mixing bowl, stir together warm water, yeast, and 2 teaspoons sugar. Let it rest for about 5 minutes until it’s foamy and fragrant.
2. Bring the dough together Add 1 cup water, pumpkin purée, salt, and pumpkin pie spice to the yeast mixture. Stir with a sturdy wooden spoon until combined. Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms.
3. Knead by hand Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes, dusting with small amounts of flour as needed, until the dough feels smooth and elastic but not sticky.
4. First rise Lightly oil a clean bowl, place the dough inside, and turn once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot until doubled in size—about 1 hour.
5. Shape the pretzels Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces. Roll each piece into an 18-inch rope, shape into a “U,” cross the ends, and twist once before pressing them onto the bottom of the “U” to form the classic pretzel shape. A dab of water can help the ends stick.
6. Proof again Arrange the shaped pretzels on parchment-lined baking sheets. Cover loosely and let them rest for another hour until slightly puffed.
7. Bake Preheat the oven to 400 °F (200 °C). Bake one tray at a time for 10–12 minutes, or until the pretzels are golden brown.
8. Add the cinnamon-sugar magic While they bake, melt the butter. In a separate bowl, mix sugar and cinnamon. As soon as the pretzels come out of the oven, brush each with melted butter and immediately coat in the cinnamon-sugar mixture.
Storage & Serving
Enjoy warm for the ultimate soft-chewy texture. Leftovers keep in an airtight container for up to a week or can be frozen for up to two months. Reheat in a 300 °F oven for a few minutes to refresh.
Tip: For a bakery-style finish, drizzle with a simple powdered-sugar glaze once they’ve cooled.
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