Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 183 reviews
  • Author: Susan
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://www.recipeothy.com/pumpkin-spice-pretzel-bites-with-cream-cheese-dipping-sauce-recipe/