Indulge in the essence of autumn with our gluten-free and fruit-sweetened Pumpkin Spice Pretzels. With each bite, you'll be transported to a world of warm spices and seasonal joy, all in the form of a wholesome and delicious pretzel.
These pretzels are a smart choice for anyone looking for a healthier alternative to traditional snacks. Unlike typical pretzels made with high-glycemic white flour and sugar, our recipe uses nutrient-rich almond and oat flours, sweetened naturally with fruit-derived ingredients like date sugar and syrup. This makes them not only a delicious treat but also a friendlier option for maintaining stable blood sugar levels.
At the heart of our recipe is Cocojune Pure Coconut Yogurt, a plant-based option packed with probiotics for gut health. We've skillfully combined pumpkin puree and pumpkin spice to offer a cozy, comforting snack that's perfect for fall evenings or festive gatherings. Delicious, wholesome, fun and easy to make, these pretzels will quickly become your go-to autumn snack.
Stay with me, my fellow baking enthusiasts! While this recipe might look a bit daunting at first glance, it's actually incredibly fun to make. Plus, who wouldn't love to become a pro at pretzel-making?!
Ingredients:
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Flours & Starches:
- 1 cup almond flour
- 1/2 cup oat flour + more for dusting
- 1/4 cup tapioca starch (can use arrowroot as well)
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Sweeteners & Spices:
- 1/2 cup date sugar
- 2 tsp pumpkin pie spice (we make our own! See below)
- 1 tsp ceylon cinnamon
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Leavening & Binding Agents:
- 2 tsp baking powder
- 1 cup thick vegan yogurt (I use the Cocojune pure coconut yogurt)
- 1/4 cup pumpkin purée
- 3 tbsp date syrup
- 1 egg (optional, for egg wash) - can use coconut butter but it will not brown like a normal pretzel and it will fall apart easier after baking
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Topping:
- 1 Tbsp date sugar
- 1/2 tsp ceylon cinnamon
- 1 Tbsp coconut butter
INSTRUCTIONS
- In a large bowl, mix together the almond flour, oat flour, tapioca starch, date sugar, baking powder, pumpkin pie spice, and cinnamon.
- Using a rubber spatula, fold in the yogurt, pumpkin purée, and date syrup until everything is well-combined. Dough will be sticky!
- Chill the dough in the refrigerator for 15 minutes.
- While dough is chilling, preheat your oven to 375°F.
- While oven is preheating, line a baking sheet with parchment paper, and clean a work surface. Sprinkle your work surface with oat flour. You can also prep the cinnamon sugar topping by whisking your egg for the egg wash.
- Remove dough from the refrigerator and put on top of floured surface. Sprinkle more flour on top of the dough and then knead the dough until a smooth ball of dough forms, adding more oat flour as needed until no longer sticky.
- Shaping pretzels (watch video above and there are slower step-by-step options on YouTube!):
- Divide dough into 6 equal portions.
- On the lightly floured surface, roll it into a long, thin rope, about 6 inches in length. Aim for uniform thickness throughout the rope.
- Form a U-shape with the rope.
- Cross the two ends of the rope over each other in the middle of the U.
- Twist the crossed ends once more so that a twist forms in the middle.
- Fold the twisted ends back towards the bottom of the U and press them onto the bottom of the loop. This creates the classic pretzel shape with three sections and two loops.
- Adjust the shape as necessary, making sure the loops are even and the twists are neat.
- It's normal for the pretzels to look a bit rustic or uneven, especially when making them for the first time.
- Lay pretzels on the silpat (or parchment) lined baking sheet and brush the tops of each pretzel with the egg wash. Bake for 25-27 minutes, until pretzels are slightly brown.
- While pretzels are baking, mix together the ceylon cinnamon and date sugar for the topping. Set aside.
- Allow pretzels to rest for 5 minutes before brushing the melted coconut or other vegan butter on each one and sprinkling with cinnamon date sugar mixture.
- Best enjoyed immediately, but can be stored on the counter in an airtight container for up to 3 days!
Enjoy these heartwarming Pumpkin Spice Pretzels as a testament to autumn's flavors, and may they bring a touch of homemade joy to your fall gatherings and cozy moments.
Homemade pumpkin spice mix recipe:
Many store-bought pumpkin pie spices include cassia cinnamon, but let me tell you why we want to use ceylon cinnamon instead. Cassia cinnamon is high in coumarin, a naturally occurring compound that could potentially harm your liver when consumed in large amounts. Ceylon cinnamon, on the other hand, contains little to no coumarin, making it a safer alternative. Therefore, I make a batch of my own pumpkin spice recipe to keep in the pantry! Here's my quick and easy Ceylon-based pumpkin pie spice recipe:
- 1 cup ceylon cinnamon
- 1/2 cup ginger
- 1 TBSP nutmeg
- 1/2 TBSP ground clove
- 1/2 TBSP cardamom
- 3/4 tsp allspice
XOXO,
