Pumpkin Pretzels Recipes

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MINI PRETZEL PUMPKINS

Folks are sure to share some tricks in order to get some of these pleasing pumpkin-shaped treats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 4



Mini Pretzel Pumpkins image

Steps:

  • In a microwave, melt candy coating; stir until smooth. Dip 1 pretzel in candy coating; let excess drip off. , Place on waxed paper-lined baking sheet. If desired, fill pretzel holes with candy coating. Decorate with orange sugar or sprinkles. For stem, dip the back of 1 gumdrop piece into candy coating; place above the pumpkin. Repeat. Let stand until set, about 30 minutes.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

1/2 pound white candy coating, coarsely chopped
24 miniature pretzels
Orange-colored sugar or sprinkles
6 green gumdrops, each cut into 4 lengthwise slices

PB AND PUMPKIN PRETZEL DOG TREATS

Visit Seattle's most popular dog parks and you might encounter this food truck, a roving pup-friendly bakery that dishes out biscuits, cookies, cupcakes and these pretzel treats made from peanut butter and pumpkin. Dogs love them, plus pumpkin is considered a superfood for dogs - it's great for digestion.

Provided by Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4



PB and Pumpkin Pretzel Dog Treats image

Steps:

  • Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
  • Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
  • Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.

1 1/2 cups pure pumpkin puree
2 large eggs
1/2 cup peanut butter
6 cups chickpea flour

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