Four ingredient Pumpkin Spice Pretzels are one of those little ideas where you go, “why the heck didn’t think of that?” Seriously, how can pretzel twists, brown sugar, pumpkin spice, and melted butter make a treat that tastes this good?
If you’re a pumpkin spice lunatic like me, you’ll want to make them year-round. But the real pumpkin spice season starts about mid-September. You’ll see the leaves start changing, and you’ll remember this little treat.
Are you looking for other simple fall desserts? See our pumpkin pie Rice Krispies treats or our pumpkin spice fluff dip. Both are filled with pumpkin spice flavor and are about as simple as can be.
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Why You’ll Love This Recipe…
- I’m telling you right now…these pumpkin spice pretzels are so good you’ll end up making many, many batches over the course of the season. They’re buttery, crunchy, and sweet, with the perfect amount of pumpkin spice flavor.
- They’re versatile. Make them for Halloween, Thanksgiving, or just because it’s Thursday. Give them away in cute little food bags or include them in your kid’s lunchbox.
Ingredients
- Pretzels – We made them with twist but I’m sure sticks or snaps would work, too.
- Butter – Melted salted butter.
- Brown Sugar – Adds a caramelly molasses flavor instead of just plain sugar.
- Pumpkin Pie Spice – Come on…this is the whole reason you are here. For that fall flavor.
See the recipe card for quantities.
How to Make Pumpkin Spice Pretzels
Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
Add the pretzels to a large bowl.
In a small bowl, whisk together the melted butter, brown sugar, and pumpkin pie spice until well combined.
Pour the mixture over the pretzels and toss until evenly coated.
Spread the pretzels in a single layer on the prepared baking sheet.
Bake for 12 to 15 minutes, stirring halfway through, until the coating looks slightly dry and set.
Let the pretzels cool completely on the baking sheet. The coating will continue to firm up as they cool.
Top Tip
Spread the spiced pretzels on a sheet pan in a single layer. This will keep them from getting soggy. Then toss them halfway through baking to make sure they are coated evenly.
Storage
You can store pumpkin spice pretzels in an airtight container for up to a week.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Sure. You can use unsalted butter, but just throw in a pinch of salt.
Oh yeah! In fact, that’s my next test for these pretzels. It will give them an even deeper molasses flavor which is what in fall.
Don’t worry. Here’s what you can do to prevent this from happening again. First, spread the pretzels into a single layer. Then, when they come out of the oven, allow them to cool completely before storing.
Pumpkin Spice Pretzels Recipe
Ingredients
- 4 Cups Pretzel Twists
- 4 Tbsp Melted Salted Butter
- ⅓ Cup Light Brown Sugar
- 1½ Tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- Add the pretzels to a large bowl.
- In a small bowl, whisk together the melted butter, brown sugar, and pumpkin pie spice until well combined.
- Pour the mixture over the pretzels and toss until evenly coated.
- Spread the pretzels in a single layer on the prepared baking sheet.
- Bake for 12 to 15 minutes, stirring halfway through, until the coating looks slightly dry and set.
- Let the pretzels cool completely on the baking sheet. The coating will continue to firm up as they cool.
Notes
- If you’re using unsalted butter, add ¼ tsp of kosher salt.
- Store at room temperature in an airtight container for up to 2 weeks. If they last that long.
Nutrition
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