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These Pumpkin Pretzels are a Sweet and Savory Fall Treat

An open tin filled with pumpkin pretzels spills out onto a marble countertop.
image source: sheri silver

Though I consider myself a baker with somewhat sophisticated tastes, all bets are off when it comes to Halloween. Bring on the googly eyes, bat-shaped cookie cutters, and orange and black sprinkles on everything. Every year, I also try to find a few new crowd-pleasing treats that are super cute and super easy to make.

Needless to say, these Pumpkin Pretzels are my new favorites! Truth be told, I am not a huge fan of plain pretzels. But chocolate-covered pretzels? That perfect combination of sweet, creamy chocolate with salty, crunchy pretzels gets me every time.

pretzel pumpkins
Image Source: Sheri Silver

These adorable pumpkins couldn’t be easier to make — and with just a few simple ingredients. You can prepare them in under 30 minutes and have them ready to go for your classroom celebrations, Halloween parties, and trick-or-treaters!

pretzel pumpkins
Image Source: Sheri Silver
pretzel pumpkins
Image Source: Sheri Silver
pretzel pumpkins
Image Source: Sheri Silver

Pumpkin Pretzels

Makes: 24 filled pretzels

Ingredients:

  • 24 pretzel twists
  • Cream cheese, peanut butter, or Nutella filling (recipes below)
  • 8 ounces orange candy melts
  • 1-3 teaspoons vegetable shortening
  • 24 green mini M&M’s

Directions:

  1. Line two baking sheets with parchment paper. Spread about a teaspoon of filling onto each pretzel and place on one of the baking sheets. Freeze for 15 minutes.
  2. Melt the candy in the top half of a double boiler set over barely simmering water.
  3. Add shortening, one teaspoon at a time, until candy is smooth and pourable. Turn off the heat and place the second baking sheet nearby.
  4. Remove one pretzel from the freezer and place on a fork. Hold the fork over the bowl and use a spoon to pour the candy over the pretzel. Gently tap the handle of the fork on the edge of the bowl so that the excess candy drips off.
  5. Slide the pretzel onto your baking sheet and place an M&M — on its side — into the top.
  6. Repeat with remaining pretzels. Keep in fridge or freezer until ready to serve.

Cream Cheese Filling

Makes: enough for 24 pretzels

Ingredients:

  • 1 tablespoon cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla
  • 1 cup confectioners’ sugar

Directions:

  1. Beat all ingredients until smooth.

Peanut Butter Filling

Makes: enough for 24 pretzels

Ingredients:

  • 1/2 cup creamy peanut butter, room temperature
  • 1/2 cup confectioners’ sugar

Directions:

  1. Beat all ingredients until smooth.

Nutella Filling

Makes: enough for 24 pretzels

Ingredients:

  • 2 tablespoons butter, softened
  • 1/4 cup Nutella
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons milk

Directions:

  1. Beat all ingredients until smooth (add a bit more milk if filling is too stiff to spread).

 

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