Get ready to cozy up with the most irresistibly delicious treat: Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe. These little bites bring together the warm, nostalgic flavors of pumpkin and fall spices, wrapped up in a soft, chewy pretzel dough that’s perfectly complemented by a luscious cream cheese dip. Trust me, these bites are pure comfort in every mouthful!
Why You Should Make This Recipe
Perfectly Seasonal Flavor: Pumpkin spice gives these pretzel bites a cozy autumn twist that’s both trendy and timeless.
Easy to Make: Using simple ingredients and clear steps, even beginner bakers will have success.
Fun and Shareable: Bite-sized and ideal for gatherings, these are fantastic party snacks.
Vegan-Friendly: Made with plant-based butter and cream cheese, so everyone can enjoy them!
Ingredients & Substitutions
Every ingredient in this Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe plays a valuable role—from the soft richness of almond milk to the aromatic blend of cinnamon and pumpkin pie spice that define its flavor. These simple pantry staples come together beautifully to create an irresistible balance of taste and texture.
- All-purpose flour: The foundation for our soft, chewy pretzel dough; you can substitute with gluten-free flour blend if needed.
- Cinnamon and pumpkin pie spice: Key players in delivering that warm, cozy flavor profile.
- Instant yeast: Makes the dough rise nicely without fuss – fresh yeast can be used but requires activation.
- Pumpkin purée: Adds moisture, richness, and natural pumpkin goodness – canned or fresh works perfectly.
- Vegan butter: Provides that luscious buttery flavor and keeps the bites dairy-free.
- Raw cane sugar: Used for coating, it melts into a slightly crunchy, sweet finish; regular granulated sugar is fine too.
- Vegan cream cheese: The secret to a dreamy, tangy dipping sauce that complements the spicy bites effortlessly.
- Almond milk: Keeps everything moist and adds a subtle nuttiness; swap with oat or soy milk if preferred.
How to Make Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe
Step 1: Prepare the dough
Start by combining your dry ingredients — flour, cinnamon, salt, sugar, and instant yeast — in a mixing bowl or stand mixer. Then add the warm almond milk, pumpkin purée, and half of your melted vegan butter. Mix everything until the dough comes together, soft but manageable, adding more flour little by little if it feels too sticky.
Step 2: Let the dough rise
Transfer your dough to a greased bowl and cover it with a clean kitchen towel. Place it somewhere warm and let it rest for an hour. This time lets the yeast work its magic, making your dough fluffy and ready for shaping.
Step 3: Prepare the baking soda bath
While your dough is rising, bring a saucepan with water and baking soda to a boil. Let it bubble for about 2 minutes until the baking soda dissolves fully, then remove it from heat and let it cool. This alkaline bath is essential for that classic pretzel bite texture and slight chew.
Step 4: Shape and dip the pretzel bites
Once your dough has risen, roll it into a long, thin log roughly an inch thick. Cut into small pieces, about 1 to 2 inches wide, and gently roll each into a bite-sized ball. Quickly dunk each piece into the cooled baking soda bath, then place them on a parchment-lined baking sheet, ready for baking.
Step 5: Bake to golden perfection
Pop your pretzel bites into a preheated 400°F oven for about 10 minutes, or until they turn a warm golden color. The smell alone will have you anticipating the first bite!
Step 6: Make the cream cheese dipping sauce
While your pretzels bake, blend the vegan cream cheese with powdered sugar, vanilla extract, and almond milk until smooth and creamy. Feel free to adjust the milk amount to get your ideal dipping texture — silky and luscious is the goal here.
Step 7: Coat the pretzel bites
Mix pumpkin pie spice with raw cane sugar in a small bowl. After the pretzels have cooled just enough to handle, dip each one in the remaining melted vegan butter and thoroughly coat in the cinnamon-sugar mixture. This final step gives an addictive sweet-spicy crust that will keep you coming back for more.
How to Serve Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top right before serving, or add a pinch of nutmeg for an extra fall-inspired touch. Fresh sage or rosemary sprigs on the side can offer a lovely herbal aroma that complements the spices beautifully.
Side Dishes
Pair these warm, flavorful bites with a hot cup of spiced apple cider or your favorite pumpkin latte. For a heartier snack spread, add some roasted nuts, fresh fruit slices, and a simple green salad to balance the sweetness.
Creative Ways to Present
Serve your pretzel bites in a rustic wooden bowl lined with a cozy linen napkin, with the cream cheese sauce in a charming dipping pot. For parties, skewer several bites on festively colored toothpicks or place them on tiered dessert stands to create a stunning visual feast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pretzel bites in an airtight container at room temperature for up to two days. To maintain their soft texture, avoid refrigerating if you plan on eating them soon.
Freezing
If you want to freeze, place cooled pretzel bites in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll stay fresh for up to two months and reheat beautifully from frozen.
Reheating
Warm your pretzel bites in a 350°F oven for about 5-7 minutes to revive their fresh-baked softness. Reheat the cream cheese dip gently in the microwave for 10-15 seconds, stirring before serving.
FAQs
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Can I make these pretzel bites without pumpkin purée?
Yes! While pumpkin purée adds moisture and flavor that enhances the bites, you can substitute with sweet potato purée or even mashed banana for a similar effect. Keep in mind this may slightly change the flavor profile.
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Is it necessary to use baking soda in the boiling water?
Absolutely! The baking soda bath is what gives pretzels their signature chewy crust and deep flavor. Skipping this step will result in softer bread bites without that classic pretzel bite texture.
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Can I use dairy butter and cream cheese instead of vegan?
Definitely! Feel free to use regular butter and cream cheese if you’re not avoiding dairy; the taste will be just as delightful, though the recipe was designed to be plant-based.
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How long does it take to prepare this recipe from start to finish?
Overall, prep and cook time is about 1 hour and 40 minutes, including the dough rise time and baking. It’s worth every minute for these deliciously soft, spiced bites!
Final Thoughts
There’s nothing quite like the joy of sharing warm, spicy treats with loved ones, and this Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe is sure to become a cherished favorite in your kitchen. It’s cozy, comforting, and utterly tasty — so go ahead, give it a try and savor every bite!
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Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 28 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce offer a delightful fall-inspired snack combining soft, warm pretzel bites infused with cinnamon and pumpkin flavors, perfectly complemented by a creamy vegan cream cheese sauce. Ideal for cozy gatherings or festive occasions, these bites balance the subtle spice of pumpkin pie seasoning with the sweet tang of a smooth dipping sauce.
Ingredients
Dough Ingredients
- 1 1/2–2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 packet (or 1 1/8 teaspoon) instant yeast
- 1/2 cup warm almond milk
- 2 tablespoons pumpkin purée
- 1/2 cup vegan butter, melted
Baking Soda Bath
- 2 tablespoons baking soda
- 1 cup water
Topping Ingredients
- 2 teaspoons pumpkin pie spice
- 1/2 cup raw cane sugar
- 2 tablespoons vegan butter, melted (additional for coating)
Cream Cheese Dipping Sauce
- 4 oz. vegan cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk (plus more if needed)
Instructions
- Mix Dry Ingredients: In a standing mixer or large bowl, combine the all-purpose flour, cinnamon, sugar, salt, and instant yeast. Mix these dry ingredients until evenly distributed.
- Add Wet Ingredients and Form Dough: Add warm almond milk, pumpkin purée, and 1/2 cup melted vegan butter to the dry mixture. Mix until a dough-like consistency forms. If the dough is too wet, gradually add more flour in 1 tablespoon increments until manageable.
- Proof the Dough: Transfer the dough to a greased glass bowl and cover it with a clean kitchen towel. Place it in a warm spot and allow it to rise for 1 hour, until it has doubled in size.
- Prepare Baking Soda Bath: In a medium saucepan, bring water and baking soda to a boil. Let it boil for 2 minutes to fully dissolve the baking soda. Remove from heat and allow to cool.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Shape the Pretzel Bites: Once risen, roll the dough out on a floured surface into a long log approximately 1 inch in diameter. Cut the log into 28 pieces, each 1 to 2 inches long, and roll each piece into a small ball.
- Bake Pretzels: Dip each dough ball into the cooled baking soda bath briefly and place them on the prepared baking sheet. Bake for 10 minutes or until the pretzel bites turn golden brown. Remove from oven and let them cool slightly.
- Make Dipping Sauce: While pretzels bake, blend vegan cream cheese, powdered sugar, vanilla extract, and almond milk in a food processor or blender until smooth. Add more almond milk if needed to reach desired consistency. Set aside.
- Prepare Coating Mixture: In a small bowl, mix pumpkin pie spice with raw cane sugar. Have 2 tablespoons of melted vegan butter ready for coating.
- Coat Pretzel Bites: Once the pretzels have cooled, dip each one into the remaining melted vegan butter, then roll fully in the cinnamon sugar mixture until well coated.
- Serve: Arrange the coated pretzel bites on a serving plate and serve alongside the cream cheese dipping sauce. Enjoy the warm, flavorful bites immediately.
Notes
- Add additional almond milk to the cream cheese dipping sauce as needed to achieve your preferred consistency.
- For a tangier dipping sauce, add 1 to 1 1/2 teaspoons of lemon juice to the cream cheese mixture.
- Ensure the baking soda water bath has cooled before dipping dough balls to prevent them from cooking prematurely.
- Use vegan butter to keep the recipe fully plant-based and suitable for vegan diets.
