Introduction

These Pumpkin Spice Pretzels offer a delightful balance of salty crunch and sweet autumn flavors. Coated with creamy white chocolate and warm pumpkin pie spice, they make a perfect seasonal treat or gift.

A white plate holds a pile of pretzels, each coated half with white icing and sprinkled generously with crushed pecans and small nut bits. The pretzels are golden brown with a smooth, glossy texture, while the crushed pecans add a rough, crumbly appearance on top. The white icing drips slightly, creating an uneven layer on part of each pretzel. Some nut crumbs are scattered around the plate, which is set on a white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mini pretzels
1 cup white chocolate chips or melting wafers
1 tsp pumpkin pie spice
1/4 cup crushed pecans or cinnamon sugar (for topping)

Instructions

Step 1: In a microwave-safe bowl, melt the white chocolate in 20-second bursts, stirring well between each until smooth and creamy.
Step 2: Stir the pumpkin pie spice into the melted chocolate until fully combined.
Step 3: Using tongs or a fork, dip each mini pretzel halfway or fully into the spiced white chocolate. Gently shake off any excess chocolate.
Step 4: Place the dipped pretzels on a sheet of parchment paper. Immediately sprinkle with crushed pecans or cinnamon sugar to coat.
Step 5: Allow the pretzels to cool at room temperature or refrigerate for 10–15 minutes until the chocolate hardens and sets.

Tips & Variations

For a nut-free option, use cinnamon sugar as a topping instead of crushed pecans.
Try using dark or milk chocolate instead of white chocolate for a different flavor.
Add a pinch of sea salt on top before the chocolate sets for an enhanced sweet-salty taste.
If your white chocolate seizes, add a teaspoon of vegetable oil to smooth it out while melting.

Storage

Store the pumpkin spice pretzels in an airtight container at room temperature for up to one week. Keep them away from heat or humidity to prevent melting. If stored in the refrigerator, allow them to come to room temperature before serving for the best texture.

How to Serve

A pile of pretzels sits on a white plate, each pretzel coated halfway in a shiny white glaze. On top of the glaze are small pieces of brown nuts and light brown crumbly bits, creating a rough texture contrasting the smooth glaze. The pretzels are orange-brown with a slightly glossy finish and the nuts add extra texture and depth all over. Some nut pieces have fallen around the plate onto a white marbled surface, enhancing the natural and homemade look of the snack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized pretzels instead of mini pretzels?

Yes, you can use regular-sized pretzels, but the dipping and drying time may be slightly longer. Adjust the quantity of chocolate accordingly.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by mixing 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg, and a pinch of ground cloves.

Pumpkin Spice White Chocolate Pretzels Recipe

Print Recipe

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Delight in these festive Pumpkin Spice Pretzels, where crunchy mini pretzels are dipped in creamy white chocolate infused with warm pumpkin pie spice, then topped with your choice of crushed pecans or cinnamon sugar for an irresistible sweet and salty treat perfect for autumn celebrations.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: About 2 dozen mini pretzels 1x
Category: Snack
Method: No-Cook
Cuisine: American

Ingredients

Scale

Ingredients

2 cups mini pretzels
1 cup white chocolate chips or melting wafers
1 tsp pumpkin pie spice
1/4 cup crushed pecans or cinnamon sugar (for topping)

Instructions

Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips or melting wafers in 20-second intervals, stirring thoroughly after each burst until the chocolate is completely smooth and free of lumps.
Add the Spice: Mix the pumpkin pie spice into the melted white chocolate until fully incorporated, ensuring an even distribution of warm autumnal flavors throughout the chocolate.
Dip the Pretzels: Using tongs or a fork, carefully dip each mini pretzel halfway or fully into the spiced white chocolate, then gently shake off any excess coating to avoid clumps.
Top It Off: Arrange the dipped pretzels on a sheet of parchment paper. Immediately sprinkle with your choice of crushed pecans or cinnamon sugar while the chocolate is still wet so the topping adheres well.
Let Set: Allow the pretzels to cool at room temperature or place them in the refrigerator for 10 to 15 minutes until the chocolate hardens and the treats are firm to the touch.

Notes

You can use either white chocolate chips or white melting wafers depending on availability; melting wafers often give a smoother finish.
For a nut-free version, opt for cinnamon sugar as the topping instead of crushed pecans.
Store the pretzels in an airtight container at room temperature for up to 3 days to maintain their crunch.
To easily melt the chocolate without scorching, use short microwave burst intervals and stir frequently.
Feel free to customize the spice mix by adding a pinch of cinnamon or nutmeg for extra flavor depth.

Keywords: pumpkin spice pretzels, white chocolate pretzels, autumn snacks, easy holiday treats, pumpkin pie spice recipe