Pumpkin Soft Pretzels (Two Ways)

Name: Pumpkin Soft Pretzels (Two Ways)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 12
Ingredients: coarse or flaky sea salt; 1/4 cup salted butter, softened; 2 teaspoons cinnamon; 2 teaspoons honey or sugar (optional); 1/4 cup butter, melted; 2/3 cup granulated sugar; 1 tablespoon ground cinnamon; 1 package of active dry yeast (2 1/4 teaspoons); 2 teaspoons granulated sugar; 4 1/4 cups water; 3 1/4 cups all-purpose flour; 1 teaspoon salt; 1 cup pumpkin puree; 1 tablespoon butter, melted; 1/4 cup baking soda

by Stephanie August 18, 2025

Pumpkin Soft Pretzels (two ways)- Homemade soft pretzels made with pumpkin! Dip them in cinnamon sugar for a sweet treat or spread on some cinnamon butter for a salty and comforting twist.

Overhead shot of pumpkin soft pretzels on a wooden board with cinnamon butter

Pumpkin. Soft. Pretzels….Is it too soon? It’s not too soon, right? I mean, I have to have the pumpkin recipes ready for when you guys are ready to start making them! So here we go, the first pumpkin recipe of the season. These pretzels are simple and made with pumpkin puree, but yet the pumpkin is relatively subtle, in my humble opinion!

I made them two-ways. You can either brush them in some melted butter and then dip and cinnamon sugar for a sweet treat or you can sprinkle them with salt with a smear of cinnamon butter. Both versions are scrumptious, but I’m personally more partial to the more plain ones with salt.

To make these Pumpkin Soft Pretzels, you will need:

active (or instant) yeast
granulated sugar
water
all-purpose or bread flour
pumpkin puree
butter
baking soda
ground cinnamon
coarse or flaked sea salt

Recipe Tips and Suggestions:

As with any bread recipe involving yeast, make sure you plan ahead to allow time for the dough to rise.
I considered adding cinnamon to the dough, but I ending up not adding it, BUT I feel like it would be a nice touch as long as you don’t overdo it, especially if you are going to make the cinnamon sugar version.
I love the simplicity of butter with some cinnamon, but you could also add a touch of sugar or honey to the butter for a little bit of sweetness if desired!
I recommend if you are going to brush these in butter and the cinnamon sugar, let them cool for a bit after they are done baking so they are not too hot, otherwise the sugar and cinnamon will just melt right off and make a mess.
These pretzels are even better when warmed!

Looking for more pumpkin recipes? Try these:

Apple Cider Pumpkin Donuts

Apple Pumpkin Muffins

Pumpkin Pie Overnight Oats

Yield: 12 pretzels

Pumpkin Soft Pretzels (Two Ways)

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Pumpkin Soft Pretzels (two ways)- Homemade soft pretzels made with pumpkin! Dip them in cinnamon sugar for a sweet treat or spread on some cinnamon butter for a salty and comforting twist.

Ingredients

1 package of active dry yeast (2 1/4 teaspoons)
2 teaspoons granulated sugar
4 1/4 cups water
3 1/4 cups all-purpose flour
1 teaspoon salt
1 cup pumpkin puree
1 tablespoon butter, melted
1/4 cup baking soda

For the optional cinnamon sugar topping:

1/4 cup butter, melted
2/3 cup granulated sugar
1 tablespoon ground cinnamon

For the optional salted with cinnamon butter:

coarse or flaky sea salt
1/4 cup salted butter, softened
2 teaspoons cinnamon
2 teaspoons honey or sugar (optional)

Instructions

In a small bowl, add 1/4 cup hot water (about 100 degrees F). Stir in the sugar and sprinkle the yeast on top and stir gently. Let the mixture sit for at least 5-10 minutes until foam starts to form on top (If there is no foam, start this step over as it means your yeast is not active).
In a large mixing bowl, add the flour, salt, pumpkin puree, and the melted butter. Once the yeast mixture is active, pour the mixture into the bowl and stir until the dough starts to come together.
Attach a dough hook to a mixer and mix the dough for about 8-10 minutes on low to medium speed. If you do not have a dough hook, knead the dough for about 10 minutes. The dough should be stretchy without immediately tearing apart and should not be sticking to the bowl. If it's not stretchy, continue mixing/kneading another 5 minutes. If the dough is too tacky, add a bit more flour.
Transfer the dough ball to a greased bowl, cover with a towel, and let rise for about 45 minutes in a warm place (I turn on my oven on low and put the bowl nearby).
Divide the dough into 12 equal pieces. Roll each piece out into a log. Twist up the ends, and tuck in towards you to flip over as pictured (or shape as desired). Repeat with the remaining dough. Place each pretzel onto a baking sheet. Cover the pretzels once more with a towel and let stand for 15 minutes.
Meanwhile, preheat the oven to 400°F (204°C) and bring the remaining 4 cups of water to a boil. Add the baking soda. Gently drop the pretzels into the water, boiling for approximately 20-30 seconds. Place back onto the baking sheet.
If using salt, sprinkle with salt at this step. Bake the pretzels for about 15-18 minutes until nice and golden brown.
If making the cinnamon sugar version, let the baked pretzels cool for about 10 minutes. In a bowl, stir together the sugar and cinnamon. Brush each pretzel with melted butter and dip into the cinnamon sugar mixture. Pretzels are best served warm.
If making the salted version with cinnamon butter, while the pretzels are baking, add the softened butter to a bowl. Add the cinnamon (and sugar or honey, if using) and stir until well-combined. Serve with warmed pretzels.

Nutrition Information:

Yield:

Serving Size:

1 pretzel
Amount Per Serving: Calories: 142Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 1444mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 4g

Nutrition is for pretzels without cinnamon sugar topping as it is optional