Easy Pumpkin Pretzel Bites – Perfect Autumn Treat

Nothing says fall quite like the smell of freshly baked pumpkin treats wafting through the kitchen. These Pumpkin Pretzel Bites are golden, soft, and chewy, with a touch of cinnamon sugar that makes every bite irresistible. Perfect for cozy gatherings, school snacks, these warm, buttery bites capture the best flavors of the season in one easy recipe.

Why You’ll Love This Recipe

• Delicious blend of pumpkin and cinnamon for true fall flavor.
• Perfect finger food for parties or family nights.
• Easy to make with simple pantry ingredients.
• Fun for both kids and adults to roll, bake, and dip!

Ingredients

• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm water (about 110°F)
• 1/4 cup pumpkin puree
• 2 tablespoons brown sugar
• 2 tablespoons melted butter
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 6 cups water
• 2 tablespoons baking soda
• 2 tablespoons melted butter (for brushing)
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Activate the yeast: Combine warm water and yeast in a large bowl. Let it sit for 5 minutes until it begins to foam.
2. Make the dough: Add pumpkin puree, brown sugar, butter, and salt. Stir in the flour until a soft dough forms.
3. Knead and rise: Knead on a floured surface for about 5 minutes. Transfer to a greased bowl, cover, and let rise for 1 hour.
4. Prepare the baking soda bath: In a large pot, bring 6 cups of water and baking soda to a boil.
5. Form pretzel bites: Divide dough into small pieces and roll each into a bite-sized ball.
6. Boil: Drop each ball into the boiling water for 30 seconds, then remove with a slotted spoon.
7. Bake: Arrange on a parchment-lined baking sheet and bake at 425°F (220°C) for 12–14 minutes until golden brown.
8. Coat and serve: Brush with melted butter and roll in cinnamon sugar while still warm.

Tips & Variations

• Add pumpkin pie spice to the cinnamon-sugar coating for more fall flavor.
• Skip the sugar coating and sprinkle with salt for a savory version.
• Try dipping them in caramel, chocolate, or vanilla glaze.
• Use half whole wheat flour for a nutty twist.

Storage & Freezer Instructions

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate leftovers for up to 4 days and reheat in the oven at 300°F for 5 minutes.
• Freeze baked pretzel bites for up to 2 months and reheat before serving.

Serving & Pairing Ideas

• Pair with caramel or cream cheese dip for dessert.
• Serve warm with hot apple cider or chai tea.
• Add to a snack board with nuts, fruit, and chocolate for a cozy fall spread.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prepare the dough a day ahead, cover tightly, and refrigerate. Bring it to room temperature before baking.

Can I use canned pumpkin puree?

Absolutely, just ensure it’s pure pumpkin, not pumpkin pie mix.

Can I air fry these instead of baking?

Yes, air fry at 375°F (190°C) for 8–10 minutes, shaking halfway through.

Why do I boil the dough before baking?

Boiling with baking soda creates that signature chewy pretzel texture and deep golden color.

Ready to Make It?

Get ready to fill your kitchen with the aroma of fall! These Pumpkin Pretzel Bites are soft, chewy, and full of pumpkin spice flavor, a cozy seasonal treat perfect for sharing or enjoying warm from the oven.

You Might Also Like

• Pumpkin Spice Cookies – Soft, spiced cookies with the perfect chewy texture.
• Caramel Apples – Juicy apples coated in buttery caramel for a classic fall favorite.
• Pumpkin Cranberry Muffins – Moist muffins filled with tangy cranberries and warm pumpkin spice.
• Crock Pot Apple Raisin French Toast – A comforting slow-cooker breakfast with sweet apples and cinnamon.

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