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Sweet, soft, chewy and delicious. These pretzel bites are covered in pumpkin spiced sugar and served with a heavenly vegan cream cheese dipping sauce. Get ready for the perfect pumpkin treat for fall!

Pumpkin Spice Pretzel Bites PlatePumpkin spice everything, please! It’s that time of year so you know we had to come at ya with all pumpkin everything…it’s only fitting 😉

Today we are sharing with ya, not just any pumpkin recipe, but some kick-ass pumpkin spice pretzel bites – say that 10 times fast! These are pretty easy to make (even an amateur baker like me got it down) and so dang good. Perfect for kids and adults alike!

Pumpkin Spice Pretzel Bites Close Up

This recipe is part of our challenge series where Jasmine and I go head to head to cook up something tasty according to a specific theme each month. Behold my contribution to our pumpkin challenge! While I made these Pumpkin Spice Pretzel Bites, Jasmine whipped up a Pumpkin & Zucchini Hand Pie which will be coming out on Friday so stay tuned. Both are absolutely delicious, it’s definitely going to be bard for you guys to pick a winner this time around.

Cream Cheese Dipping Sauce Vegan

We can’t wait for you to try both recipes! If you’re looking for some more fall desserts, we’ve got you covered with some Apple Pie and Coconut Oil Crust, Apple Cider Coffee Cake,  Pumpkin Pie Fudge, Sweet Potato Pie Smoothie bowls, and more!

Pumpkin Spice Pretzel Bites PlateMake sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Vegan Pumpkin Spiced Pretzel Bites

Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce

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  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 1 hour 42 minutes
  • Yield: 28 bites


Soft, chewy and delicious. These pretzel bites are covered in pumpkin spiced sugar and served with a heavenly vegan cream cheese dipping sauce. Get ready for the perfect pumpkin treat for fall.



  • 1 1/22 cups of all-purpose flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 packet (or 1 1/8 teaspoon) instant yeast
  • 1/2 cup warm almond milk
  • 2 tablespoons pumpkin purée
  • 1/2 cup + 2 tablespoons vegan butter, melted
  • 2 tablespoon baking soda
  • 1 cup water
  • 2 teaspoon pumpkin pie spice
  • 1/2 cup raw cane sugar

Vegan Cream Cheese Dipping Sauce

  • 4 oz. vegan cream cheese
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond milk*


  1. In a standing mixer or large bowl, add in your flour, cinnamon, salt, sugar, and instant yeast. Mix until uniform.
  2. To the same bowl, add in warm almond milk, pumpkin purée, and 1/2 cup melted vegan butter and mix until a dough-like consistency is reached. Add more flour as needed, 1 tablespoon at a time, if the dough is too wet.
  3. Add the dough to a greased glass bowl and cover it with a clean kitchen towel. Set it in a warm area for one hour to rise.
  4. In the meantime, grab a medium saucepan, add in the baking soda and water, then bring to a boil. Allow the water to boil for 2 minutes, or until the baking soda is completely dissolved, remove from heat and allow to cool.
  5. Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.
  6. Once the dough has risen, roll it out on a floured surface into a long log-shaped piece, about 1-inch in diameter. Cut the dough into 28 1-2” pieces, rolling each piece into a circle with your hands. Dunk each piece of dough into the cooled baking soda and water mixture and then place it on the lined baking sheet. Continue until you have done this with all of the dough balls.
  7. Bake for 10 minutes or until golden brown. Set aside to cool.
  8. As they bake, make the dipping sauce. Combine all of the ingredients in a food processor or blender and blend until smooth. Add more almond milk if you’d to thin out your sauce. Set aside.
  9. In a small bowl, mix together pumpkin pie spice and raw cane sugar. Set aside. In another small bowl, melt the butter if you have not done so already.
  10. Once the pretzels have cooled, dip each pretzel bite in the remaining 2 tablespoons of melted vegan butter and then fully coat each bite in the cinnamon sugar mixture.
  11. Serve with the cream cheese dipping sauce and enjoy!


  • Add more almond milk as needed to thin the dipping sauce to your desired consistency.
  • If you would like a bit of tang in the cream cheese dipping sauce, it is great with the addition of 1-1/2 teaspoons of lemon juice.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: Vegan

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. I always loved pretzels as a kid, especially the cinnamon sugar and sweet almond coated varieties! Now I don’t have pretzels as often or as much as I wish I could! LOL! This looks like such a perfect party appetizer for a Thanksgiving event, or any seasonal event, really! Pumpkin is the best, isn’t it?

  2. When do you add the 1/2 cup vegan butter? I’m confused since butter is listed twice (is the 2 tbsp for the dipping at the end and the 1/2 cup goes into the mixer for the dough)

    1. Hi Theresa! We added the 1/2 cup to the dough mixture and then we dip the pretzel bites once they are baked into the remaining 2 tablespoons of melted butter before coating them in cinnamon sugar. I hope this makes more sense!