Oh, fall baking! It just feels like the coziest season, doesn’t it? I swear, the moment the leaves start turning, I get this irrepressible urge to fill my kitchen with warm, comforting smells. And this year, I’ve landed on an absolute winner: Cinnamon Sugar Pumpkin Pretzels! Seriously, they’re like a warm hug in pretzel form. They’ve got that perfect soft, chewy texture, just bursting with pumpkin and that sweet cinnamon-sugar kick we all dream about. I remember making the first batch last week, and the whole house smelled heavenly. My kids practically inhaled them right off the baking sheet – talking about an easy win!
Why You’ll Love These Cinnamon Sugar Pumpkin Pretzels
Honestly, there are so many reasons to adore these pretzels! You’ll love them because:
- They are super easy to whip up, even on a busy fall afternoon.
- That perfect blend of pumpkin, warm cinnamon, and sweet sugar is just fall in a bite!
- They have the *best* soft and chewy texture – none of that tough, dry pretzel business here.
- They’re perfect for a cozy snack, a fun dessert, or even to impress at a potluck.
- Everyone, big and small, goes absolutely nuts for them!
Gather Your Ingredients for Cinnamon Sugar Pumpkin Pretzels
Okay, so to get these amazing autumn treats baking, you’ll need a few things. Don’t worry, they’re all pretty standard pantry staples, which is part of why I love them so much! Just grab everything and let’s get our ovens ready for some magic.
For the Dough
- 1 cup warm water (make sure it’s not too hot, like 105-115°F, you know, so the yeast is happy!)
- 2.25 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (make sure it’s just the plain pumpkin, not the pie filling stuff!)
- 1 tbsp melted butter
- 1 tsp salt
- 3.5 cups all-purpose flour, plus a little extra just in case we need it for dusting
For the Cinnamon Sugar Topping
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Step-by-Step Guide to Making Cinnamon Sugar Pumpkin Pretzels
Alright, let’s get down to business and make these delicious Cinnamon Sugar Pumpkin Pretzels! It’s actually super straightforward, and watching that dough transform is half the fun.
Activate the Yeast
First things first, we need to wake up that yeast! In your big mixing bowl, just pop in the warm water, yeast, and sugar. Give it a gentle stir, and then let it hang out for about 5 to 10 minutes. You’re looking for it to get nice and foamy on top – that tells you the yeast is alive and ready to work its magic. If it doesn’t foam, don’t worry, you can try again with fresh yeast!
Prepare the Pretzel Dough
Now, let’s add the good stuff. Stir in that lovely pumpkin puree and the melted butter into the foamy yeast mixture. Then, add your salt. Gradually add your flour, mixing it all together until you get a soft dough. It might seem a little sticky, and that’s totally fine! Turn it out onto a lightly floured surface and knead it for about 5 to 7 minutes. You want it to feel smooth and elastic, kind of like soft playdough. My little trick is to keep dusting my hands and the surface very lightly as I knead – just enough so it doesn’t stick like crazy.
Let the Dough Rise
Pop that smooth dough ball into a bowl that you’ve greased up a little. Cover it with a damp cloth or some plastic wrap, and find a nice warm spot for it to hang out for about 30 minutes. You’ll know it’s ready when it’s puffed up and has doubled in size. It’s like magic happening right in your bowl!
Shape Your Cinnamon Sugar Pumpkin Pretzels
Once the dough has had its nice, cozy rise, give it a gentle punch down. Then, you’ll divide it into 12 equal pieces. Roll each piece into a rope, aiming for about 10 to 12 inches long – think a bit longer than your hand. Now for the fun part: twist them into those classic pretzel shapes! You can get creative here, but the basic twist works beautifully.
Apply the Cinnamon Sugar Topping
While the pretzels are getting into their pretzel shapes, melt your butter in a small saucepan. Once it’s melted, stir in the granulated sugar and the ground cinnamon until it’s all combined. This is going to give our pretzels that irresistible sweet and cinnamon-y crust. Take a pastry brush and generously slather this mixture all over the tops of your shaped pretzels. Don’t be shy!
Bake to Golden Perfection
Get your oven preheated to 400°F (200°C) and line a baking sheet with parchment paper – this makes cleanup a breeze! Carefully place your glorious, coated pretzels onto the prepared baking sheet. Pop them into the hot oven and bake for about 12 to 15 minutes. You’re looking for them to turn a beautiful golden brown color. That’s your sign they’re perfectly baked and ready to be devoured!
Tips for Perfect Cinnamon Sugar Pumpkin Pretzels
Want your Cinnamon Sugar Pumpkin Pretzels to be extra special? A few little tricks can really make a difference! For that ultimate chewy pretzel texture, try the baking soda bath mentioned in the notes – just boil them for about 30 seconds before baking; it’s a game-changer. Also, be careful not to add too much extra flour when you’re kneading; the dough should be just slightly tacky, not dry. This keeps them soft and chewy!
Ingredient Notes and Substitutions
When you’re making these yummy Cinnamon Sugar Pumpkin Pretzels, a couple of ingredients are super important for that perfect fall flavor. Make sure you grab pure pumpkin puree – the stuff that’s just pumpkin, not pumpkin pie filling with all the extra spices and sugar added. Trust me, you want to control those flavors yourself! And while all-purpose flour works like a dream, if you’re feeling adventurous, you could try a blend with a little whole wheat, but it might make them a tad denser.
Serving and Storing Your Cinnamon Sugar Pumpkin Pretzels
These Cinnamon Sugar Pumpkin Pretzels are seriously the best when they’re still a little warm, fresh from the oven. That’s when they’re super soft and gooey! If you have any leftovers – which is rare in my house, by the way! – just pop them into an airtight container or a zip-top bag. They should stay nice and fresh for about 2 to 3 days. If they lose a little of their oomph, just a quick little zap in the microwave for about 10 seconds usually brings them right back to life!
Frequently Asked Questions about Cinnamon Sugar Pumpkin Pretzels
Got questions? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little worries you might have about these delightful Cinnamon Sugar Pumpkin Pretzels.
Can I make these pretzels ahead of time?
You sure can! You can actually make the dough, let it rise, then punch it down, cover it, and pop it in the fridge for up to 24 hours. This slow, cold proof can even make them taste even better! Just let them sit at room temp for about 20-30 minutes before shaping and baking as usual.
What if my pretzel dough doesn’t rise?
Oh no! Don’t panic. Usually, it’s one of two things: your yeast wasn’t active (did it foam up?), or the water wasn’t quite the right temperature. If it didn’t rise at all, it’s probably best to start over with fresh yeast and make sure that water is warm, not hot. Sometimes, a chilly kitchen can slow things down too, so try putting the bowl in a slightly warmer spot, like near a pilot light or in a very slightly warmed (then turned off!) oven.
Can I use whole wheat flour instead of all-purpose flour?
You can definitely experiment with it! If you swap out some of the all-purpose flour for whole wheat, expect the pretzels to be a little denser and maybe a touch heartier. I’d suggest starting by swapping out just half a cup of the all-purpose flour for whole wheat to see how you like the texture.
Estimated Nutritional Information
Just a heads-up, the nutritional info can vary a bit depending on the exact brands you use. But generally, you’re looking at about 250-300 calories per pretzel, with a good mix of carbs for energy and a little bit of protein and fat. It’s a lovely fall treat, and this is just a close estimate!
Cinnamon Sugar Pumpkin Pretzels
Ingrédients
Equipment
Method
- In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Stir in the pumpkin puree and melted butter. Add the salt.
- Gradually add the flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 30 minutes, or until doubled in size.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 10-12 inches long. Twist into pretzel shapes.
- Place the pretzels on the prepared baking sheet.
- In a small saucepan, melt the butter. Stir in the sugar and cinnamon.
- Brush the tops of the pretzels generously with the cinnamon-sugar mixture.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly before serving.