Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

Cinnamon Sugar Pumpkin Pretzels

I’m a sucker for pretzels, especially when they’re soft, slightly chewy, and being coated in cinnamon and sugar never hurts. These Pretzels are so delicious and a super fun treat to make for this time of year. They have a subtle hint of pumpkin from the pumpkin puree and pumpkin pie spice and are not overly sweet.

You can dip these in a warm chocolate ganache or caramel sauce too. The recipe is easy to follow and requires basic ingredients. I hope you enjoy these as much as I did.

Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

Making The Pretzel Twist

Don’t let this part intimidate you! Making a pretzel twist is easier than you think. See the step by step pictures below to help guide you when trying it out on your own.

Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

I don’t recommend turning this recipe is savory pretzels with large pretzel salt. The texture of these pretzels are more fluffy and chewy then a traditional baked pretzel since this is the style recipe we’re after. Traditional soft pretzels soak for a couple seconds to a minute in a “baking soda bath” which helps to give them that chewy texture and slightly crisp and browned outside.

Mixing The Dough

Be sure to keep an eye on your dough while it’s mixing especially after adding in the liquid yeast mixture. It will not combine immediately but you want to be sure not to over mix the dough as well. As mentioned in the recipe, use a silicone spatula to help guide the dough in the center of the bowl towards the tip of the dough hook to help the dough come together.

Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

More Recipe You May Be Interested In…

Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer

Pumpkin Swiss Roll With Cream Cheese Filling

I love Pumpkin anything. Pumpkin Whoopie Pies, Pumpkin Pie, Pumpkin Muffins, Pumpkin Cake, ANYTHING and EVERYTHING! But one of the most classic Pumpkin Desserts is what we’re making today, a deliciously spiced and fluffy pumpkin Swiss Roll with a luscious Cream Cheese Frosting Filling. How Do I Make My Pumpkin Roll Not Crack? This recipe…
Jack-O-Lantern Whoopie Pies | The Squeaky Mixer

Jack-O-Lantern Pumpkin Whoopie Pies

These are the BEST Pumpkin Whoopie Pies you’ll ever have. The texture is so moist, and fluffy, and pairs perfectly with the sweet, pillowy Cream Cheese Frosting. There is a perfect amount of spice, sweetness, and of course – the real star of the show, pumpkin. How To Store Pumpkin Whoopie Pies Once the Whoopie…
The BEST Pumpkin Cake With Cream Cheese Frosting | The Squeaky Mixer

The BEST Pumpkin Cake With Cream Cheese Frosting

I love just about anything Pumpkin but let me tell you, this Pumpkin Cake with Cream Cheese Frosting is the BEST Pumpkin dessert I have ever had. It is so deliciously moist, perfectly spiced, an has the perfect amount of pumpkin and sweetness from the frosting. I promise you that this is the BEST Pumpkin…
Pumpkin Cheesecake | The Squeaky Mixer

Pumpkin Cheesecake With Chocolate Oreo Crust

This Pumpkin Cheesecake is so rich, perfectly sweet with just the right amount of pumpkin spice. The Oreo crust adds that deliciously sweet, chocolatey flavor and crunch in every bite. The recipe for this Pumpkin Cheesecake With Chocolate Oreo Crust is easy to follow, the baking and cooling process is worth the wait, and the…
Pumpkin Gingerbread Cookies | The Squeaky Mixer

Pumpkin Spice Gingerbread Cookies

This recipe combines two of my favorite things. Pumpkin, and Gingerbread cookies. If you know me, you know that Gingerbread Cookies are my absolute favorite. I love them so much that I even have one tattooed on my left hand. If that’s not dedication then I don’t know what is. I firmly believe that Gingerbread…
Pumpkin Spice Jack-O-Lantern Cookies | The Squeaky Mixer

Pumpkin Spice Jack-O-Lantern Cookies

I cannot get enough of these Pumpkin Spice Jack-O-Lantern Cookies. These cookies are packed with pumpkin flavor and sandwiches between two soft, melt-in-your-mouth vanilla sugar cookies. The sugar cookies are not overly sweet, which balances perfectly with the pumpkin spice buttercream and of course the pumpkin pie filling that adds the perfect punch of pumpkin….
Copycat Pillsbury Pumpkin Sugar Cookies | The Squeaky Mixer

Copycat Pillsbury Pumpkin Sugar Cookies

Seeing Pillsbury Pumpkin Sugar Cookies in grocery stores for the first time every year is the warmest feeling I know. As a kid, my sisters and I would eat most of the cookie dough before we could actually get them in the oven. I still get that same excited feeling when I see them on…

Cinnamon Sugar Pumpkin Pretzels

Recipe by Maddison Koutrouba –
5.0 from 2 votes


Cooking time


Cook Mode

Keep the screen of your device on.


  • 1/4 cup warm water (roughly 100 degrees F)

  • 2 1/4 tsp. active dry yeast

  • 2 tsp. granulated sugar

  • 4 1/2 cups flour (plus more if needed)

  • 1 cup water

  • 1/2 cup pumpkin puree

  • 1/2 tsp. salt

  • 1 tsp. pumpkin pie spice

  • Cinnamon Sugar Coating
  • 1/4 cup unsalted butter, melted

  • 1 cup granulated sugar

  • 1 1/2 Tbsp. cinnamon


  • In a small bowl, combine the warm water, yeast and sugar. Let sit for about 5 minutes.
  • In the bowl of a stand mixer fit with the dough hook attachment, mix together the flour, 1 cup of water, pumpkin puree, salt, and pumpkin pie spice. Mix just until a large, thick dough ball forms.
  • Add the yeast mixture to the bowl of the flour mixture and mix on low speed to combine the two mixtures together. Continuously use a silicone spatula to help the dough hook to mix the dough together nicely. If the dough appears to be too sticky, sprinkle in a bit of flour (1 tablespoon at a time) until a cohesive dough forms. This should only take 4-5 minutes. Do not over work your dough.
  • Transfer the dough into a greased bowl (you can use cooking spray or olive/ vegetable oil). Cover the dough with plastic wrap then let sit for at least one hour or until the dough has doubled in size.
  • Once the dough has had enough time to sit, transfer the dough to your work surface and use a sharp knife or bench scraper to cut the dough into 12 equal pieces (they do not have to be exactly the same size, just do your best to cut them as close in size as possible).
  • Next, one piece of dough at a time, roll out each into a long log about 18 inches long.
  • Shape the long log into a “U” shape then cross one end of the log diagonally across the “U”. Repeat that step with the other end of the dough log. Use these images to help guide you.
  • Use a bit of water to help “glue” the ends of the log into the pumpkin shape so they hold together nicely.
  • Transfer the pretzels to two cookie sheets fit with parchment paper and let them sit for one hour to proof and puff up at room temperature.
  • Preheat the oven to 400 degrees F. Bake one tray at a time for 10-12 minutes or until golden brown.
  • Melt the butter in a microwave safe bowl.
  • In a separate bowl mix together the cinnamon and sugar until well combined.
  • Once the pretzels have finished baking, use a pastry brush to brush on the melted butter. Right after, sprinkle and dip the pretzels in the cinnamon sugar mixture to coat them evenly.
  • Store these in an airtight container or zip lock bag for up to one week or freeze for up to two months. Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. I’ve never used a bread maker so I’m not 100% sure but if it has a dough hook attachment I don’t see why it wouldn’t work. I would just keep a close eye on the dough and keep an eye out for the look and texture of the dough to make sure it’s not being over worked šŸ™‚