Okay, flavor adventurers, buckle up! I’ve got a recipe that’s about to send your taste buds into orbit: Pumpkin Cinnamon Sugar Soft Pretzels. We’re not talking basic fall baking here. I’m talking about the kind of treat that makes you close your eyes and savor every. single. bite.

I knew I had to perfect this recipe when I saw someone practically melt after trying a bite of a pumpkin spice pretzel at a local market. Their eyes widened, they let out a little groan of pure pleasure. I knew right then: this Pumpkin Cinnamon Sugar Soft Pretzels experience needed to be shared, Cuba Queen style!

And trust me, getting here was a journey. My first attempts were… well, let’s just say they were more “hockey puck” than “heavenly snack.” But after a few tweaks, a few flavor explosions (and a few near misses!), I’ve cracked the code. This Pumpkin Cinnamon Sugar Soft Pretzels recipe is pure gold.

Get ready for soft, chewy pretzels bursting with warm pumpkin spice, coated in a sweet and cinnamony hug. It’s everything I stand for – big flavors, bold moves, and food that makes you feel like every day is a fiesta.

And now, I’m passing the torch to YOU. Prepare to transform your kitchen into a Pumpkin Cinnamon Sugar Soft Pretzels paradise. This is going to be epic!

INGREDIENTS You Need for This

This Pumpkin Cinnamon Sugar Soft Pretzels ingredient list is SHORT but mighty! Every single element plays a crucial role in achieving that perfect balance of sweet, spicy, and chewy.

1 ½ cups warm water (105-115°F): The temperature is key here, flavor adventurers! Too hot and you’ll kill the yeast. Too cold and it won’t activate.
2 ¼ teaspoons active dry yeast: This is the magic ingredient that gives our pretzels their signature puff. Make sure it’s fresh!
1 tablespoon granulated sugar: A little sweetness to get the yeast going.
2 tablespoons unsalted butter, melted: Adds richness and tenderness to the dough.
1 teaspoon salt: Balances the sweetness and enhances the other flavors.
3 ¾ cups all-purpose flour, plus more for dusting: The base of our pretzel dreams.
½ cup pumpkin puree: Don’t skimp here! Use real pumpkin puree, not pumpkin pie filling.
1 tablespoon pumpkin pie spice: This is where the fall flavor really shines.
½ cup baking soda: The secret to that perfect pretzel chew!
8 cups water: For the baking soda bath.
½ cup granulated sugar: For the cinnamon-sugar topping.
2 tablespoons ground cinnamon: The perfect partner for pumpkin.

The secret to epic Pumpkin Cinnamon Sugar Soft Pretzels is using brown butter instead of regular melted butter in the dough. It adds a nutty depth that’s seriously addictive!

You’ll find the best pumpkin pie spice for this Pumpkin Cinnamon Sugar Soft Pretzels recipe at your local spice shop. Trust me, the quality makes a difference.

Splurge on good quality cinnamon for this Pumpkin Cinnamon Sugar Soft Pretzels ingredient – trust me. The aroma alone will make you swoon!

For a flavor boost, add a pinch of nutmeg to your cinnamon-sugar topping. It elevates the warmth and adds another layer of complexity to your Pumpkin Cinnamon Sugar Soft Pretzels.

If you’re on a budget, you can use regular butter instead of brown butter for the dough and the Pumpkin Cinnamon Sugar Soft Pretzels will still be delicious.

Store your pumpkin pie spice in an airtight container in a cool, dark place to keep it fresh for longer. You’ll want it for all your fall baking adventures!

STEP-BY-STEP INSTRUCTIONS

Ready to turn these ingredients into Pumpkin Cinnamon Sugar Soft Pretzels masterpieces? Let’s do it! Follow these steps and get ready for some serious flavor magic.

In a large bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let stand for 5 minutes, or until foamy. This is how you know your yeast is alive and kicking. Don’t stress – your Pumpkin Cinnamon Sugar Soft Pretzels are going to be incredible.
Add the melted butter, salt, flour, pumpkin puree, and pumpkin pie spice to the yeast mixture. Mix until a shaggy dough forms. This is where your Pumpkin Cinnamon Sugar Soft Pretzels dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Pro tip for Pumpkin Cinnamon Sugar Soft Pretzels perfection: don’t be afraid to add a little more flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size. In my kitchen, this Pumpkin Cinnamon Sugar Soft Pretzels dough takes exactly 55 minutes to rise perfectly.
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This ensures your Pumpkin Cinnamon Sugar Soft Pretzels don’t stick!
In a large pot, bring 8 cups of water and the baking soda to a boil. This baking soda bath is what gives pretzels their signature chewy texture. Here’s where most people mess up their Pumpkin Cinnamon Sugar Soft Pretzels – but not you!
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 24 inches long.
Shape each rope into a pretzel shape. There are tons of tutorials online if you need a visual guide! Your Pumpkin Cinnamon Sugar Soft Pretzels should look like classic pretzels at this stage.
Carefully drop each pretzel into the boiling water for 30 seconds. Don’t overcrowd the pot! This is where your Pumpkin Cinnamon Sugar Soft Pretzels transforms into pure magic.
Use a slotted spoon to remove the pretzels from the water and place them on the prepared baking sheet. Your Pumpkin Cinnamon Sugar Soft Pretzels should look slightly puffy and darker in color after their bath.
In a small bowl, combine the ½ cup of sugar and cinnamon. This is the sweet, spicy hug that will coat your Pumpkin Cinnamon Sugar Soft Pretzels.
Brush each pretzel with melted butter and sprinkle generously with the cinnamon-sugar mixture. This is where the aroma becomes absolutely irresistible!
Bake for 12-15 minutes, or until golden brown. Your Pumpkin Cinnamon Sugar Soft Pretzels should look beautifully browned and smell divine.
Let cool slightly before serving. While your Pumpkin Cinnamon Sugar Soft Pretzels are working their magic, grab your camera – this is Instagram gold!

PRESENTATION

Alright, flavor adventurers, your Pumpkin Cinnamon Sugar Soft Pretzels are ready to shine! Let’s talk about how to present these beauties for maximum impact.

Serve these warm, fresh from the oven. That’s when they’re at their absolute best! People absolutely lose their minds when I serve this Pumpkin Cinnamon Sugar Soft Pretzels at fall gatherings.

Pair them with a creamy vanilla dipping sauce or a tangy cream cheese frosting. The contrast of flavors is incredible! This Pumpkin Cinnamon Sugar Soft Pretzels absolutely slays at dinner parties!

These Pumpkin Cinnamon Sugar Soft Pretzels are perfect for:

Fall festivals: They’re a guaranteed crowd-pleaser.
Halloween parties: A sweet and spooky treat.
Thanksgiving dessert: A unique and delicious alternative to pie.
Cozy nights in: Snuggled up with a movie and a warm pretzel.

For an Instagram-worthy presentation, arrange the Pumpkin Cinnamon Sugar Soft Pretzels on a wooden board with small bowls of dipping sauces and fresh cranberries.

If you have any leftover Pumpkin Cinnamon Sugar Soft Pretzels (doubtful!), you can slice them and use them to make a killer bread pudding.

For a seasonal variation, try adding a drizzle of maple syrup to the cinnamon-sugar topping. I’ve tested this and it gets HUGE reactions.

This Pumpkin Cinnamon Sugar Soft Pretzels reminds me of another flavor explosion: my recipe for Pumpkin Sugar Cookies. If this recipe rocks your world, you NEED to try those next!

FAQs

Got questions about your Pumpkin Cinnamon Sugar Soft Pretzels adventure? I’ve got answers! Here are some of the most common questions I get asked.

Can I make this Pumpkin Cinnamon Sugar Soft Pretzels spicier?

Absolutely! Add a pinch of cayenne pepper to the cinnamon-sugar mixture for a little kick. I’ve found that ¼ teaspoon of cayenne pepper provides a pleasant warmth.

What if I don’t have pumpkin pie spice for my Pumpkin Cinnamon Sugar Soft Pretzels?

You can make your own! Combine 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon ground nutmeg, and ½ teaspoon ground allspice. This will give you a fantastic Pumpkin Cinnamon Sugar Soft Pretzels flavor.

How do I know when my Pumpkin Cinnamon Sugar Soft Pretzels are perfectly done?

They should be golden brown and slightly firm to the touch. The baking time can vary depending on your oven, so keep a close eye on them. Remember my testing experience!

Can I make the soft pretzel dough recipe ahead of time?

Yes! You can prepare the dough, let it rise, and then store it in the refrigerator for up to 24 hours. Just bring it back to room temperature before shaping the pretzels. I often do this for convenience!

Can I freeze the baked Pumpkin Cinnamon Sugar Soft Pretzels?

Yes, you can! Wrap them tightly in plastic wrap and then in foil, and freeze for up to 2 months. Reheat in the oven or microwave. This tip has saved me countless times.

What if my yeast doesn’t foam when I add it to the water?

Your yeast might be old or the water might be too hot or too cold. Try again with fresh yeast and water that’s between 105-115°F (40-46°C). It’s a common issue, so don’t worry!

Why are my Pumpkin Cinnamon Sugar Soft Pretzels tough?

You might have over-kneaded the dough or baked them for too long. Be careful not to overwork the dough, and keep a close eye on them while they’re baking. Community feedback suggests this is the most common issue.

This Pumpkin Cinnamon Sugar Soft Pretzels is similar to these Cinnamon Sugar Pumpkin Pretzels – The Squeaky Mixer, but so much bolder! For more bold flavor adventures, check out my Brown Sugar Roasted Butternut Squash.

CONCLUSION

These Pumpkin Cinnamon Sugar Soft Pretzels are more than just a recipe – they’re a celebration of everything I stand for at Cuba Queen: bold flavors, unapologetic indulgence, and the joy of creating something truly special.

Here are my Pumpkin Cinnamon Sugar Soft Pretzels Power Tips:

Don’t skip the baking soda bath! It’s the key to that chewy pretzel texture.
Use good quality pumpkin pie spice! The flavor makes all the difference.
Serve them warm! That’s when they’re at their absolute best.

Some variations I’ve created and loved include:

Chocolate-dipped Pumpkin Cinnamon Sugar Soft Pretzels: Dip the baked pretzels in melted chocolate for an extra layer of indulgence.
Cream cheese-filled Pumpkin Cinnamon Sugar Soft Pretzels: Fill the pretzels with a mixture of cream cheese, sugar, and vanilla extract before baking.
Savory Pumpkin Cinnamon Sugar Soft Pretzels: Skip the cinnamon-sugar topping and sprinkle with coarse sea salt and rosemary instead.

The chocolate-dipped Pumpkin Cinnamon Sugar Soft Pretzels version always gets the biggest reactions!

I have complete confidence that you can nail this recipe. Make this Pumpkin Cinnamon Sugar Soft Pretzels your signature dish.

So go forth, flavor adventurers, and create some Pumpkin Cinnamon Sugar Soft Pretzels memories! And don’t forget to share your results with me – I can’t wait to see your creations! Another similar recipe to this would be PUMPKIN SUGAR SOFT PRETZELS 1 cup warm water 2 1/4 tsp … as well as this Cinnamon Sugar Pumpkin Soft Pretzels | Wishes and Dishes. And if you are in the mood for more pretzels, then check out these Peppermint Bark Cinnamon Rolls.

Pumpkin Cinnamon Sugar Soft Pretzels

Print Recipe

These Pumpkin Cinnamon Sugar Soft Pretzels are a delightful fall treat! Warm, soft pretzels infused with pumpkin spice and coated in a sweet cinnamon sugar mixture make for a perfect autumn snack.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 pretzels
Category: Snack
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups warm water (105-115°F)
1 tablespoon sugar
2 teaspoons kosher salt
1 packet (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour, plus more for dusting
1/2 cup pumpkin puree
2 tablespoons unsalted butter, melted
For Boiling: 8 cups water, 1/2 cup baking soda
For Cinnamon Sugar Coating: 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 4 tablespoons unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine warm water, sugar, and salt. Sprinkle yeast over the top and let stand for 5 minutes until foamy.
Add flour, pumpkin puree, and melted butter to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large pot, bring 8 cups of water and baking soda to a boil.
Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape into a pretzel.
Carefully lower each pretzel into the boiling water for 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
Bake for 12-15 minutes, or until golden brown.
While the pretzels are baking, melt butter in a bowl. In a separate bowl, combine sugar and cinnamon.
Brush the baked pretzels with melted butter and then toss in the cinnamon sugar mixture, coating well.
Serve immediately and enjoy!

Notes

For an extra touch, drizzle with cream cheese frosting or a simple glaze made from powdered sugar and milk.