Move over Auntie Anne!! These soft cinnamon sugar pumpkin pretzels are about to bring the nostalgic, heavenly flavors of Auntie Anne pretzels to your kitchen!!
They just so happen to be gluten free, and there is no yeast or boiling of the pretzels needed! You guys know me- I’m all about simpler, quicker versions of recipes that still deliver amazing flavors and texture. These pumpkin pretzels do exactly that!
They are made with:
- Almond flour
- Oat flour
- Tapioca starch
- Coconut sugar
- Greek-style yogurt (make sure it’s super thick!!)
- Pumpkin purée
And a few other super simple ingredients. They are SO much easier to make than a classic pretzel recipe. Again, I’m all about finding any short cut I can.
Using yogurt also makes these pretzels higher in protein, which is a great bonus! They are also higher in fiber than your average pretzel, leading to less of a blood sugar crash. These are actually much lower in sugar than the ones you would buy at a bakery, and the ingredients are wholesome and simple.
Can I replace the almond, oat, or tapioca flour with anything?
As always with baking, I do not recommend any substitutions that are not listed in the recipe! Swapping out flours will result in a completely different texture!
Can I make these dairy free?
Technically you could, if you can find a super thick dairy free yogurt. I find it hard to find a plant-based yogurt that does the trick. I like a super thick Greek-style yogurt for these, otherwise your dough will be too wet. You also need the melted butter on top of the pretzels to allow the cinnamon sugar to stick, and it’s what really gives that classic cinnamon sugar pretzel taste.
I seriously cannot get over how amazing these pretzels turned out. The soft, warm center with the buttery cinnamon sugar coating are out of this world. I swear your kitchen will smell just like when you walk past Auntie Anne’s in the mall.
These are the most heavenly gluten free dessert or snack to make all Fall long. I cannot get enough, and I know you guys will love them too!
If you make these pretzels, be sure to tag me on Instagram so I can see yours! Leaving a star rating and comment below is SO helpful, too 🙂 Enjoy! xo
- 1 cup almond flour
- 1/2 cup oat flour, plus more as needed
- 1/4 cup tapioca starch/flour
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup very thick Greek-style yogurt (I like to use siggi’s brand; a thin yogurt will not work!)
- 1/4 cup pumpkin purée
- 1 tbsp honey or maple syrup
- 1 egg (for egg wash)
For the cinnamon sugar coating:
- 1 tbsp butter, melted
- Cinnamon sugar spice blend, as needed
- In a large bowl, mix together the almond flour, oat flour, tapioca starch, coconut sugar, baking powder, pumpkin pie spice, cinnamon, and sea salt.
- Using a rubber spatula, fold in the yogurt, pumpkin purée, and honey until everything is well-combined. Dough will be sticky- that’s ok! Put dough in the refrigerator for 15 minutes to chill.
- While dough is chilling, whisk your egg for the egg wash, line a baking sheet with parchment paper, and clean a work surface. Sprinkle your work surface with oat flour.
- Preheat your oven to 375°F.
- Remove dough from the refrigerator and turn over onto the floured work surface. Sprinkle more oat flour on top of the dough, then knead the dough until a smooth ball of dough forms, adding more oat flour as needed until no longer sticky.
- Divide dough into 5 equal portions. Roll each portion into about a 6″ rope, then cross each over each other to form a pretzel shape. If dough starts sticking at any point, just sprinkle with a little more oat flour.
- Lay pretzels on the parchment lined baking sheet and brush the tops of each pretzel with the egg wash. Bake for 25-27 minutes, until pretzels are slightly browned.
- Allow pretzels to rest for 5 minutes before brushing the melted butter on each one and sprinkling with cinnamon sugar. Best enjoyed immediately, but can be stored on the counter in an airtight container for up to 3 days.