Pumpkin Spice Pretzels are a sweet-and-salty fall treat that combines crunchy pretzels with a cozy blend of warm spices and creamy chocolate drizzle for an irresistibly festive snack.

When fall rolls around, I just want to enjoy everything pumpkin flavored! My simple Pumpkin Spice Snack Mix, and Pumpkin Pie Dip are more ways to celebrate pumpkin season!

Why you’ll love this recipe:

If you’re the kind of person who waits all year for that first pumpkin spice latte, these pretzels are about to become your new favorite obsession. They’re crunchy, cozy, craveable, and full of fall charm!

Pumpkin spice season is here — and we’re not just talking about lattes. If you’ve never had Pumpkin Spice Pretzels, you’re in for a sweet-and-salty treat that perfectly captures the cozy vibes of fall. These little snacks are easy to make, dangerously snackable, and full of that warm, spiced flavor everyone craves as soon as the leaves start to turn.

There’s something about pumpkin spice that brings instant comfort — it smells like warmth, feels like nostalgia, and tastes like the best parts of autumn. Combine that with the crunch of a salty pretzel and you’ve got the ultimate cozy snack!

Ingredients you’ll need:

Pretzel snaps or mini pretzel twists
Butter- melted
Granulated sugar
Pumpkin pie spice
Cinnamon
White chocolate chips
Butterscotch chips
Vegetable oil

The salty crunch of mini pretzels paired with the warm, cozy flavor of pumpkin pie spices creates an addictive combination. The coating is made with butter, sugar, and pumpkin spice seasoning — which includes cinnamon, nutmeg, cloves, ginger, and allspice, then everything gets drizzled with a combination of white chocolate chips and butterscotch chips!

It’s not just the flavor that makes them amazing — it’s the texture. The snap of the chocolate coating, the crisp bite of the pretzel, and the hint of spice all work together to give you a perfect mouthful every time.

Whether you’re making them for a party, gifting them to friends, or hoarding them all for yourself (no judgment), Pumpkin Spice Pretzels are the ultimate autumn snack — easy to love, hard to stop eating.

How to make the best Pumpkin Spice Pretzels:

Preheat your oven to 350 degrees F, then line a baking sheet with parchment paper or a silicone baking mat and set aside.
Pour the pretzels into a large mixing bowl, then add in the melted butter, granulated sugar, pumpkin pie spice, and cinnamon. Stir to coat the pretzels evenly.
Transfer the pretzels onto your prepared baking sheet and spread them into a single layer. Bake for 15-18 minutes, tossing halfway through to ensure the pretzels cook evenly.
In a microwave safe bowl, combine white chocolate chips, butterscotch chips, and vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Transfer the melted chocolate into a ziploc bag, cut off one end, then drizzle over the pretzels.
Let the chocolate harden before breaking into pieces and enjoying!

There’s a reason kettle corn, chocolate-covered pretzels, and salted caramel are fan favorites: sweet and salty together is pure magic. Pumpkin Spice Pretzels deliver that perfect balance — the saltiness of the pretzel tempers the sweetness of the coating, while the warm spices bring it all together.

These pretzels come together in under 30 minutes too! Not everyone wants to spend hours baking, especially when you just want a quick fall-themed treat. Whether you’re making them for a Halloween party, a movie night, or just to satisfy your own cravings, they’re fast, fun, and foolproof. They’re easy to grab, mess-free, and make great finger food for gatherings. Plus, they look festive on a party table or tucked into a fall-themed snack board!

Need a last-minute hostess gift? Want to drop off something thoughtful to a friend or coworker? Put these pretzels in a cellophane bag or small mason jar with a cute ribbon, and you’ve got a homemade gift that feels way more impressive than the effort it took!

My top tips:

PRETZELS: I like using pretzel snaps for this recipe because they have a good surface area to hold more of the sugary coating, but mini pretzel twists will work here as well.
BAKING: It’s important to stir the pretzels halfway through baking to ensure the butter, sugar, and spices are evenly adhering to the pretzels. This also ensures the pretzels cook evenly.
CHOCOLATE: It’s important to heat the chocolate in 30 second intervals because it can burn and seize easily. It’s hard to reverse clumpy chocolate, so I recommend watching it closely! You can also use a double boiler here instead of the microwave.
DRIZZLING: I find it helpful to transfer the melted chocolate into a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
CHILLING: You can let the chocolate drizzle set at room temperature, but it will take longer for the chocolate to fully harden. To speed up the process, feel free to place the pretzels in the fridge for 30 minutes to set the chocolate drizzle.
STORING: Pumpkin Spice Pretzels can last for up to 1 week when stored in an airtight container at room temperature. For optimal freshness and to prevent them from going stale, keep them in a well-sealed container to maintain their crisp texture. Avoid freezing them, as this can negatively affect the pretzels’ crunchiness.

Looking for more festive fall treats? Check these out!

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