In this edition of Menu Mashup, soft pretzels are combined with classic pumpkin pie to create these delectable pumpkin spice soft pretzels. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, this fall-inspired dessert is sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!
Related: Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!
Love Philip and Mystique’s pumpkin pie pretzels? Try their croque madame rolls next!
ingredients
Pretzels
Pumpkin Spice Sugar Blend
Pumpkin Cream Cheese Dip
directions
Rising time: 1 hour. Store leftover pretzels in an airtight container at room temp for 3 days. Leftover dip can be stored in the fridge for 5 days.
For the pretzels, pour the warm water into a small mixing bowl. Stir in the brown sugar and yeast and let stand for 5 minutes, or until the yeast begins to foam.
In a large bowl, whisk together the flour and salt. Pour in the wet ingredients and the melted butter, then stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for about 5 minutes, until the dough is smooth and elastic.
Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.
Once dough has risen, turn it out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and arrange on your countertop or a plate.
Preheat the oven to 400°F. In a large saucepan, add water and baking soda. Place on high heat and bring to a boil.
Meanwhile, shape the pretzels by rolling a portion of the dough into a long rope, at least 20 inches in length. Make a “U” with the rope and cross the ends over each other twice, then flip them and press into the bottom of the “U” forming a pretzel shape.
Arrange the pretzels on a large, parchment-lined baking sheet. Working in batches of 2 to 3 pretzels, place them in the boiling baking soda solution for about 20 seconds. Remove and place back on the baking sheet. Repeat with remaining pretzels.
Bake the pretzels in the oven for about 14 minutes, or until they are shiny with a deep brown colour.
While the pretzels are baking, make the pumpkin spice by combining sugar, ginger, all-spice, nutmeg and cinnamon in a small bowl. Set aside until serving.
For the dip, in a medium bowl, whisk together cream cheese, pumpkin puree and softened butter until smooth. Add the powdered sugar and mix again, then add vanilla, cream and salt, and give it a final mix. Transfer to a smaller bowl and set aside until serving.
Once the pretzels are baked, brush them in melted butter and sprinkle generously with pumpkin spice. Serve with pumpkin cream cheese dip on the side.
