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+ servings
One ripped apart Pumpkin Spice Soft Pretzel on a plate
5 from 3 votes

Pumpkin Spice Soft Pretzels

Pumpkin Spice Soft Pretzels with the best exterior bite and chew with a soft and fluffy center, all rolled in butter and a pumpkin spiced cinnamon sugar.
Prep Time30 mins
Active Time15 mins
Rise Time1 hr
Total Time1 hr 45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chewy, fall, pretzel, pumpkin spice, soft
Yield: 8 pretzels
Calories: 482kcal
Author: Callan Rowe | The Cozy Plum


  • Digital thermometer
  • Large mixing bowl
  • Wooden spoon
  • Bench scraper (optional, but helpful)
  • Large baking sheets (2)
  • Parchment paper
  • Pastry brush


  • 1 cup water 110℉ (8oz)
  • 2 ¼ teaspoon active dry yeast 1 packet or 7g
  • 2 tablespoons light brown sugar 25g
  • ½ teaspoon kosher salt
  • ½ cup pure pumpkin puree 130g
  • 4 cups all-purpose flour 480g (plus extra for kneading)
  • 2 tablespoons unsalted butter softened (28g)
  • ¼ cup baking soda 58g
  • 8 cups water 64oz
  • ½ cup butter (salted or unsalted) melted (113g)
  • 1 cup granulated sugar 200g
  • tablespoons pumpkin pie spice


Pretzel Dough

  • Add the yeast and 1T of the brown sugar to the 110℉ water and gently mix. Allow to stand for 5 minutes so the yeast can begin to feed. It will look frothy by this point. If it is not frothy after 5 minutes, your yeast is likely too old and you’ll need to start again with new yeast.
  • After 5 minutes, add in the remaining brown sugar, salt, and pumpkin puree and mix. Add in about half of the flour and mix with a wooden spoon until incorporated. Using your fingers, pinch off small bits of the softened butter and scatter on top of the dough. Lightly mix to incorporate (any extra chunks will blend in while kneading).
  • Add in the remaining flour and mix with your spoon. Once it becomes difficult to stir and incorporate the flour, switch to your hands and incorporate the flour in the bottom of the bowl.
  • Using extra flour, dust your work surface and turn the dough out onto it. Begin kneading, adding more flour as anything begins to stick, and continue kneading for about 5-7 minutes. The dough will become soft and pliable and will hold an indent when a finger is poked into it.
  • Grease a large mixing bowl with canola or olive oil and transfer the dough into the bowl. Lightly cover the bowl with plastic wrap and place in a warm area to rise and double in size. This can take anywhere from 30-90 minutes.
  • Once doubled in size, punch down the dough a few times, then turn out onto your surface and form it into a rectangle. Using a bench scraper or knife, cut the dough into 8 equal pieces and separate them from each other.
  • At this point, heat up your water so it’s boiling and ready when you have your pretzels shaped. You also need to preheat your oven to 450℉.
  • Working with one piece of dough at a time, roll it on your work surface with the palms of both hands into a 20-30 inch log. I typically aim for 25 inches. Roll from the middle and move outwards. Lightly flour your hands if it feels difficult to roll and get traction.
  • Form the dough into a “U” shape, crisscross the top, then wrap them again the same way you originally crossed them. Lay the ends down just over the bottom, then transfer to a parchment lined baking sheet (you’ll need 2 sheets). To move the pretzels into the water bath, pick them up from the bottom. You'll have the left and right bottom cross sections in between your pointer and middle fingers of each hand.

Water Bath

  • Add the baking soda to the boiling water and stir. Add the pretzels one at a time to the water bath and allow to boil for 30 seconds (be sure to submerge it about halfway through).
  • Remove from the water using a slotted spoon or spider and transfer back to the parchment lined baking sheet. Continue with the rest of the pretzels.


  • Bake the pans in the middle racks of the oven for 12-14 minutes, switching racks halfway through. The pretzels should be rather browned on top when done. While the pretzels are cooling, prepare the butter and sugar.

Coating the Pretzels

  • Melt the butter in one bowl. In a separate bowl, combine the sugar and pumpkin spice.
  • When the pretzels are cool enough to handle, brush them in butter, then coat them in the pumpkin spice sugar mixture.


These are best eaten fresh, but can be stored, covered, for up to 3 days. Before eating, reheat at 350℉ for 5 minutes. If you don’t plan to eat them the same day you make them, skip the butter and sugar step until you’re ready to eat them, and follow the same reheating steps before coating in butter and sugar.
See post write up for instructions on how to freeze and reheat from frozen.


Calories: 482kcal | Carbohydrates: 79g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1292mg | Potassium: 147mg | Fiber: 3g | Sugar: 29g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg