Some recipes taste like autumn in every bite, and these cinnamon sugar pumpkin pretzels are exactly that. Warmly spiced, sweet, a little salty, and perfectly crunchy, they’re the kind of snack that disappears faster than you expect. Whether you’re making them for a movie night, packaging them into jars as edible gifts, or adding them to a fall party spread, these pumpkin pretzels hit all the right notes.
What makes them special is the combination of buttery pumpkin glaze, a generous dusting of cinnamon sugar, and a slow bake that locks in the crunch. It’s a seasonal twist on candied pretzels — familiar but festive, cozy yet playful.
✨ Ingredients
• 1 (16 oz) bag mini pretzel twists or sticks
• ½ cup (1 stick) unsalted butter
• ½ cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup light brown sugar, packed
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
• ¼ tsp salt
• 1 tsp pure vanilla extract
• 1 cup granulated sugar + 1 tbsp cinnamon (mixed together, for coating)
🌀 Instructions
1. Prep and Preheat
Line two large baking sheets with parchment or silicone mats. In a medium saucepan over medium heat, melt butter. Whisk in pumpkin puree until smooth. Add brown sugar, pumpkin pie spice, and salt. Bring to a gentle simmer, stirring constantly, for about 3 minutes. Remove from heat and stir in vanilla.
2. Coat the Pretzels
Place pretzels in a large heatproof bowl. Pour the warm glaze over the pretzels. Using two spatulas, gently fold until every pretzel is coated. Work fairly quickly before the glaze thickens.
3. Sugar and Bake
Spread coated pretzels in a single layer on the prepared sheets. Sprinkle the cinnamon-sugar mixture evenly over the top while the glaze is still tacky. Lightly press the sugar down so it adheres.
4. Set and Crisp
Bake at 250°F (120°C) for 30 minutes, stirring halfway through to prevent clumping. The pretzels may feel soft when they first come out, but they will crisp as they cool.
5. Cool and Crunch
Let the pretzels cool completely on the sheets, about 45 minutes. Break apart any clusters. Store in airtight containers at room temperature.
🍂 Why These Pretzels Work
There are candied nuts, there are caramel popcorns, and then there are these pumpkin pretzels — a snack that brings the same addictive sweetness but with a salty backbone that balances it out. The pumpkin puree adds moisture and subtle earthy flavor, the butter gives richness, and the cinnamon sugar guarantees that irresistible crunch. Unlike many fall treats, these aren’t heavy — just light, crisp, and endlessly snackable.
🌟 Tips for Success
- Use mini pretzels rather than large ones so they coat evenly and dry properly in the oven.
- Don’t skip the low-and-slow bake — this step is key to getting that crisp texture.
- Stir the pretzels halfway through baking to make sure they don’t stick together.
- Let them cool completely before storing; otherwise, trapped steam can soften the coating.
🍁 Variations
- Pumpkin Spice Latte Pretzels: Add 1 tablespoon instant espresso powder to the glaze for a coffee-kissed twist.
- Maple Glaze: Swap part of the brown sugar with maple syrup for a deeper caramel flavor.
- Chocolate Drizzle: Once cooled, drizzle pretzels with melted white or dark chocolate for an extra treat.
- Nutty Crunch: Toss in roasted pecans or walnuts along with the pretzels before baking.
- Savory-Sweet: Add a pinch of cayenne pepper to the glaze for a gentle heat against the sweetness.
🎁 How to Serve
- Game Day Snack: Pour them into big bowls for sharing.
- Party Favor: Package cooled pretzels in clear bags tied with twine and tags for gifting.
- Movie Nights: Mix them with popcorn and candy corn for a fall snack mix.
- Holiday Table: Place them in jars or dishes alongside spiced nuts and cookies for variety.
🥡 Storage
- Keep pretzels in an airtight container at room temperature for up to one week.
- For longer storage, freeze them in freezer bags for up to one month; thaw uncovered at room temp to crisp up.
- Avoid storing in the fridge, which can make them sticky or soggy.
🔎 Troubleshooting
- Glaze too thick? If the butter and pumpkin mixture seizes or thickens too much, add 1–2 tablespoons of warm water and whisk until smooth again.
- Pretzels sticky after cooling? They may not have baked long enough to dry fully. Pop them back in the oven at 250°F for another 10 minutes.
- Clumped pretzels? Make sure to stir halfway through baking and spread them out again to dry evenly.
🍂 A Seasonal Treat with Endless Possibilities
These cinnamon sugar pumpkin pretzels aren’t just a snack — they’re a little piece of fall in every handful. The pumpkin glaze brings warmth, the spices cozy it up, and the sugar coating seals everything with a crunch. Whether you serve them at a party, gift them to friends, or simply keep a jar in the kitchen to munch on, they’re bound to become a seasonal favorite.