Pumpkin Spice Pretzel Bites

A white plate filled with cinnamon sugar-coated pumpkin fritters is placed on a light cloth. A small cup of cream sits nearby. In the background, a whole pumpkin and cinnamon sticks add to the cozy autumn vibe, echoing the allure of pumpkin spice pretzel bites.

These pumpkin spice pretzel bites are sure to delight. The instinctive fall flavor with the crunch of the baked pretzel bites with a soft center is delicious.

Course Snack

Cuisine American

Keyword Pumpkin spice pretzel bites

Method Oven

Main Ingredient Grains

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 864kcal

Author Kelli Miller

Ingredients

For the pretzels:
2 ¼ teaspoons Yeast
1 Cup(s) Warm Water between 90-110F
1 Tablespoon Melted Butter
1 teaspoon White Sugar
1 teaspoon Salt
3 Cup(s) All-Purpose Flour as needed
2 Cup(s) Water
4 Tablespoons Baking Soda
For the Pumpkin Spice Coating:
1 Cup(s) White Sugar
4 Tablespoons Pumpkin Pie Spice
1 Cup(s) Melted Butter
For the Cream Cheese Frosting Dip:
4 oz Cream Cheese softened at room temperature
2 Tablespoons Butter softened at room temperature
1 Cup(s) Powdered Icing Sugar or more as needed
1 teaspoon Vanilla Extract
2 Tablespoons Milk as needed

Instructions

1. In a large bowl, combine yeast, warm water, melted butter, sugar and salt. Stir and let yeast bubble for 5 minutes.
2. Stir in the flour, as needed to form a cohesive dough.
3. Fold the dough out onto a clean surface and knead for 5 minutes.
4. Place dough back in bowl and cover with a clean kitchen towel. Set in a warm spot of your kitchen and allow dough to rise until doubled, about 15-20 minutes.
5. Preheat oven to 475F.
6. Line two baking sheets with parchment paper or a silicone baking mat.
7. Boil 4 cups of water and dissolve baking soda in it. Remove from heat and allow to cool until just warm.
8. Divide pretzel dough into 8 equal pieces, then roll pieces into 1" thick ropes.
9. Use a sharp knife to cut the ropes into 1 1/2" long pieces.
10. Place pretzel bites in the warm baking soda water for 2 minutes. Meanwhile, melt your butter and combine the white sugar and pumpkin pie spice (I prefer to do this in two batches as the mixtures can get messy).
11. Dip each pretzel bite in the melted butter then coat completely in the pumpkin spice mixture. Lay each pretzel bite on the prepared baking sheets and bake for 8-10 minutes until golden brown.
12. For the cream cheese frosting dip, beat together the cream cheese and butter until light and completely combined.
13. Beat in the powdered icing sugar for 2 minutes, then add the vanilla extract and milk. Adjust the consistency to your personal preferences with additional powdered sugar or milk.
14. Serve the pumpkin spice pretzel bites with the cream cheese dip.

Notes

If you find that the dough is a little sticky just add a touch more flour to it and keep kneading it.

Place the pretzel bites in the warm baking soda water in batches as it can get a little messy.

Nutrition