Pumpkin Pretzels

Why You’ll Love This Recipe

I like this recipe because it only takes three ingredients and a few minutes of my time. The orange candy coating transforms ordinary pretzels into adorable pumpkins, while the green candies add a cute stem detail. I also enjoy that this is a no-bake recipe, so I can whip up a big batch without any fuss. It’s a great activity I can even do with kids since it’s so easy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 packet (7 oz/ 200 gms) small crunchy pretzels
10 oz packet (290 gms) orange chocolate or candy melts
¼ cup green chocolate candy such as M&Ms

Directions

1. I start by lining a baking sheet with parchment paper.
2. I melt the orange chocolate or candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
3. I dip each pretzel fully into the melted orange chocolate, making sure it’s well coated.
4. Using a fork, I lift the coated pretzel out and let any excess chocolate drip off.
5. I place the coated pretzels on the parchment-lined baking sheet.
6. Before the coating sets, I press one green candy at the top of the pretzel to act as the pumpkin “stem.”
7. I repeat the process until all pretzels are coated and decorated.
8. I let the pretzels sit at room temperature or refrigerate them for 10–15 minutes until the chocolate hardens.

Servings and Timing

This recipe makes about 25–30 pumpkin pretzels, depending on the size of the pretzels. I usually spend 10 minutes preparing and another 15 minutes for setting, so they’re ready in under 30 minutes.

Variations

Sometimes I drizzle melted dark chocolate over the finished pretzels for extra flavor. I also like to use green candy melts instead of M&Ms if I want a flatter stem look. For a salty-sweet twist, I sprinkle a little sea salt over the pretzels before the coating sets.

Storage/Reheating

I store the pumpkin pretzels in an airtight container at room temperature for up to a week. I don’t reheat them since they’re meant to be eaten as a crunchy, chocolate-coated snack.

FAQs

Can I use white chocolate instead of candy melts?

Yes, I can use white chocolate and tint it with orange food coloring if I don’t have candy melts.

Do I need to refrigerate these pretzels?

No, I usually keep them at room temperature, but if my kitchen is warm, I refrigerate them so the coating sets properly.

Can I make these ahead of time?

Yes, I can make them several days in advance and store them in an airtight container.

What can I use instead of M&Ms for the stem?

I sometimes use green Skittles, jelly beans, or even pieces of licorice.

How do I keep the pretzels from sticking together?

I let them harden completely on the parchment paper before transferring them to a container.

Can I make them gluten-free?

Yes, I can use gluten-free pretzels and the recipe works the same.

Can kids help make these?

Yes, this is one of my favorite kid-friendly recipes since dipping and decorating is easy and fun.

Do I need to temper the chocolate?

No, since I’m using candy melts or regular chocolate for coating, I don’t bother with tempering.

Can I add decorations?

Yes, I sometimes use a food-safe marker to draw little jack-o’-lantern faces once the chocolate sets.

How long do they stay fresh?

They stay crisp and tasty for about a week if kept in an airtight container.

Conclusion

These Pumpkin Pretzels are one of my favorite easy fall treats. I love how quickly I can turn simple pretzels into festive little pumpkins with just some melted chocolate and candy. Whether I’m making them for a party, gifting them, or enjoying them at home, they’re always a hit and add a fun seasonal touch.

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