Pumpkin Pretzels l sherisilver.com

Are these not the cutest?

And I promise you they are super duper easy to make.

I made these years ago for a client, and swore I’d share them here eventually. And here they are!

Simply spread some frosting on pretzel twists(who knew how versatile they were?), dunk in orange candy melts, and insert your choice of “stem”.

Pumpkin Pretzels l sherisilver.com

Pumpkin Pretzels l sherisilver.com

These cuties are the perfect treat for classroom celebrations, trick-or-treat bags or putting out for a Halloween gathering. They’re salty, they’re sweet, they’re BITE SIZED. Gluten-free too, depending on your pretzel. I’ve included two recipes for the frosting, but feel free to use whatever you like – store bought or homemade.

And I’m just gonna put it out there – they make pretty adorable “apples” too (did someone say “teacher gift”?)……

Pumpkin Pretzels l sherisilver.com

Pumpkin Pretzels

24 mini pretzel twists (regular or gluten-free)
1/2 cup frosting – store bought or homemade (see below for cream cheese and peanut butter versions)
6 ounces orange candy melts (about 1 heaping cup)
24 green or brown mini M & M’s or chocolate covered sunflower seeds

Place the pretzels on a parchment-lined baking sheet. Spread about a teaspoon of frosting on each pretzel and use a knife or angled spatula to spread it evenly (make sure that the frosting fills all of the holes). Freeze for at least an hour, or overnight.

Melt the candy melts in the top half of a double boiler set over barely simmering water. Working with one pretzel at a time, use a fork to immerse it into the candy melts, then rap the fork handle on the edge of the bowl to level the coating and allow any excess to drip off. Return the pretzel to your baking sheet, using another fork to assist if needed. Place the “stem” into the top.

Repeat with remaining ingredients; refrigerate to set (keep chilled till ready to serve).

Cream Cheese Frosting (enough for 24 pumpkins)

1 ounce (2 tablespoons) cream cheese, softened
1 tablespoon unsalted butter, softened
1 cup confectioner’s sugar
1/2 teaspoon vanilla

Beat all ingredients till well combined; keep refrigerated till ready to use.

Peanut Butter Frosting (enough for 24 pumpkins)

1/2 cup creamy peanut butter
1/2 cup confectioner’s sugar

Beat both ingredients till well combined.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Halloween GALORE on Pinterest!

Pumpkin Pretzels l sherisilver.com

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