Delicious Pumpkin Cinnamon Sugar Soft Pretzels!

Okay, picture this: It’s a chilly October afternoon, the leaves are putting on their fiery show, and the aroma of pumpkin spice fills the air. My kids are running around in their Halloween costumes, and I’m in the kitchen, attempting to create a snack that will satisfy their sweet cravings and my desire for a little autumnal magic. I decided to try my hand at Pumpkin Cinnamon Sugar Soft Pretzels, thinking, “How hard could it be?” Famous last words, right?

Well, the first batch was…a learning experience. The dough was too sticky, they didn’t quite hold their pretzel shape, and the cinnamon sugar coating was more like a cinnamon sugar landslide. But, I’m not one to back down from a kitchen challenge. Plus, my kids were so excited about the idea of pumpkin pretzels that I knew I had to make it work. I tweaked the recipe, experimented with different baking times, and finally, I nailed it! Soft, chewy, perfectly spiced Pumpkin Cinnamon Sugar Soft Pretzels emerged from the oven, and the smiles on my kids’ faces made all the messy attempts worth it. Now it has become a fall tradition.

These Pumpkin Cinnamon Sugar Soft Pretzels have become a beloved treat in our home, perfect for movie nights, school lunches, or just a cozy afternoon snack. It is so great when they enjoy something I spent time on. It is a win win for everyone! It’s amazing how one recipe can create so many memories. If you’re ready to bring a little fall magic into your kitchen, keep reading! I’m here to share my mom-tested recipe and tips for making these Pumpkin Cinnamon Sugar Soft Pretzels a success in your own beautiful, chaotic kitchen. We can make this pumpkin spice pretzel recipe a hit!

Alright, let’s gather our ingredients! Trust me, this Pumpkin Cinnamon Sugar Soft Pretzels ingredient list is SHORT because mama doesn’t have time for fancy!

• 1 1/2 cups warm water (105-115°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 cup pumpkin puree
• 4 – 4 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup baking soda
• 8 cups water for the baking soda bath

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, melted

No worries if you don’t have pumpkin puree on hand! I’ve used sweet potato puree in a pinch, and it works surprisingly well in these Pumpkin Cinnamon Sugar Soft Pretzels. You can find pumpkin puree at almost any grocery store during the fall. I stock up when it’s on sale and keep it in the pantry for all my pumpkin baking needs.

This cinnamon sugar pretzel recipe doesn’t have to break the bank. I often buy store-brand flour and sugar, and they work just as well as the more expensive brands. Here’s a Pumpkin Cinnamon Sugar Soft Pretzels trick that saved my sanity: I measure out all the dry ingredients ahead of time and store them in a container. This way, when I’m ready to bake, I just dump and go!

I usually add a dash of nutmeg to the cinnamon sugar mixture because my family loves the extra warmth it brings to these Pumpkin Cinnamon Sugar Soft Pretzels. For the yeast, make sure it’s not expired! Old yeast will ruin your dough, and nobody wants that. Store leftovers in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but a quick zap in the microwave can revive them.

Okay, fellow kitchen warriors, let’s get baking! Follow these steps, and you’ll be enjoying warm, delicious Pumpkin Cinnamon Sugar Soft Pretzels in no time. Don’t forget the music!

1. Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. This means your yeast is alive and ready to work its magic. In my chaotic kitchen, this Pumpkin Cinnamon Sugar Soft Pretzels step is crucial because dead yeast means dense pretzels.
2. Mix the Dough: Add the melted butter, salt, and pumpkin puree to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, until a soft dough forms. You may not need all the flour, so add it slowly.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. This is where you can really work out those frustrations from the day! If the dough is too sticky, add a little more flour, one tablespoon at a time.
4. Let it Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. Perfect time to fold that laundry pile!
5. Prepare the Baking Soda Bath: While the dough is rising, bring 8 cups of water to a boil in a large pot. Carefully add the baking soda and stir until dissolved. Be careful, it will bubble up!
6. Shape the Pretzels: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape each rope into a pretzel shape. Here’s where I used to mess up my Pumpkin Cinnamon Sugar Soft Pretzels – don’t make my mistake! Make sure the ends are securely pressed down, or they’ll unravel during baking.
7. Baking Soda Bath: Gently drop each pretzel into the boiling baking soda bath for 20-30 seconds. This gives them that signature pretzel chewiness. Use a slotted spoon to remove them and place them on the prepared baking sheets.
8. Bake: Bake for 12-15 minutes, or until golden brown. Your Pumpkin Cinnamon Sugar Soft Pretzels should smell amazing by now! Don’t panic if your Pumpkin Cinnamon Sugar Soft Pretzels looks a little wonky – they’ll still taste delicious!
9. Cinnamon Sugar Coating: While the pretzels are baking, prepare the cinnamon sugar coating by combining the sugar and cinnamon in a shallow dish. Once the pretzels are out of the oven, brush them with melted butter and immediately dip them into the cinnamon sugar mixture, coating them evenly.

While your homemade pumpkin pretzels are doing its thing, pour yourself that well-deserved coffee! You deserve it! Remember to link to Cinnamon Sugar Pumpkin Pretzels – The Squeaky Mixer for inspiration.

Okay, so you’ve got a batch of warm, delicious Pumpkin Cinnamon Sugar Soft Pretzels. Now what? Here’s how my family devours them! The kids devour this Pumpkin Cinnamon Sugar Soft Pretzels when I serve it with a side of vanilla ice cream or a simple cream cheese dip.

This Pumpkin Cinnamon Sugar Soft Pretzels is perfect for those crazy weeknight dinners when you need a quick and easy treat. I’ve even packed them in school lunches as a special surprise. I sometimes drizzle the cinnamon sugar pretzel recipe with a little maple syrup for an extra touch of sweetness. For a grown-up twist, try serving these Pumpkin Cinnamon Sugar Soft Pretzels with a cup of spiced chai latte.

My family loves when I make a big batch for movie night. We pile them high on a platter and everyone grabs one (or three!). Leftover Pumpkin Cinnamon Sugar Soft Pretzels? Slice them in half and use them as the base for mini pizzas! Top with cheese and your favorite toppings, then bake until the cheese is melted and bubbly. Trust me, it’s a hit!

During the holidays, I add a sprinkle of festive sprinkles to the cinnamon sugar coating for extra cheer. Friends and family always rave about these Pumpkin Cinnamon Sugar Soft Pretzels when I bring them to potlucks. For presentation, I arrange them artfully on a platter and dust them with a little powdered sugar. Adds a fancy touch with minimal effort! For even more inspiration, check out these pumpkin pretzels. Also, you might like my recipe for cinnamon sugar baked pumpkin seeds!

Alright, mama friends, let’s tackle some common questions about making Pumpkin Cinnamon Sugar Soft Pretzels!

• Can my picky eater handle this Pumpkin Cinnamon Sugar Soft Pretzels? Yes! The pumpkin flavor is subtle and blends beautifully with the cinnamon sugar. My kids are notoriously picky, and they gobble these up! Try cutting them into smaller pieces for easier eating.
• What if I burn my Pumpkin Cinnamon Sugar Soft Pretzels? (Asking for a friend…okay, it was me!) We’ve all been there! If they’re just slightly burnt, you can try scraping off the burnt parts with a knife. If they’re too burnt to salvage, don’t despair! Learn from the experience and try again. It happens!
• Can I make this Pumpkin Cinnamon Sugar Soft Pretzels ahead for meal prep? Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before shaping and baking.
• What if my dough is too sticky? Add flour, one tablespoon at a time until it is just right.
• Can I freeze these Pumpkin Cinnamon Sugar Soft Pretzels? Yes! Bake the pretzels, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months. Reheat in the oven or microwave.
• Can I use a different kind of flour? I’ve only tested this recipe with all-purpose flour, but I suspect you could use bread flour for a chewier texture. Avoid using cake flour, as it will make the pretzels too soft.
• What if I don’t have time to make the baking soda bath? The baking soda bath is what gives the pretzels their signature chewiness, so I highly recommend it. However, if you’re short on time, you can skip it, but the pretzels won’t be quite as authentic. For more tips, you can also check out these Pumpkin Spice Soft Pretzels.
• My yeast didn’t foam – what do I do? The temperature may not have been right. Yeast is very finicky.

Remember, cooking is about experimenting and having fun! Don’t be afraid to try new things and put your own spin on this Pumpkin Cinnamon Sugar Soft Pretzels recipe. If your family loves this, they’ll go crazy for my pumpkin chai cinnamon rolls!

These Pumpkin Cinnamon Sugar Soft Pretzels are more than just a recipe; they’re a symbol of cozy fall days, family togetherness, and the joy of baking. My kids request these every year as soon as the leaves start to turn, and the aroma of pumpkin and cinnamon fills our home with warmth and happiness.

My Pumpkin Cinnamon Sugar Soft Pretzels Mom Hacks:

• Make a double batch: These disappear fast, so you’ll want to have plenty on hand!
• Get the kids involved: Shaping the pretzels is a fun activity for little hands.
• Don’t stress about perfection: Imperfect pretzels are just as delicious!

Here are a few family-tested variations of these Pumpkin Cinnamon Sugar Soft Pretzels:

• Chocolate Chip Pumpkin Pretzels: Add 1/2 cup of chocolate chips to the dough.
• Maple Glazed Pumpkin Pretzels: Drizzle with maple syrup after baking.
• Cream Cheese Filled Pumpkin Pretzels: Fill the pretzels with a mixture of cream cheese, powdered sugar, and vanilla extract before baking.

My son loves the chocolate chip version, while my daughter prefers the maple glaze. I am partial to the cream cheese filled ones! No matter how you make them, I hope these Pumpkin Cinnamon Sugar Soft Pretzels bring as much joy to your family as they do to mine. For more sanity-saving dinner ideas, check out my recipe for pumpkin cinnamon swirl bread.

So, go ahead, kitchen warrior! Embrace the beautiful chaos, put on some tunes, and bake up a batch of these delicious Pumpkin Cinnamon Sugar Soft Pretzels. I have full confidence in your ability to whip up some homemade pumpkin pretzels that your family will love! You’ve got this!