Pumpkin Spice Chocolate Covered Pretzels Recipe

If you’re craving a snack that combines sweet, salty, and that cozy fall feeling, you’re in the right place. I’m so excited to share this Pumpkin Spice Chocolate Covered Pretzels Recipe because it seriously hits all the right notes. Imagine crunchy gluten-free pretzels coated in creamy white chocolate with just a hint of pumpkin pie spice—then finished with a drizzle of dark chocolate for extra wow. Whether you’re serving them at a party or sneaking a batch for yourself, these treats are guaranteed to disappear fast!

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Ingredients You’ll Need

These ingredients come together so well, especially because the pumpkin pie spice adds just the right amount of depth to the sweetness of the white chocolate. When I first made this, I was amazed at how a few simple pantry staples can become an irresistible treat.

• White Chocolate Chips: I like Hershey’s Premiere White for its smooth melt and creamy flavor that balances perfectly with the spice.
• Coconut Oil: Adds a silkiness that makes dipping easier and gives the chocolate a lovely shine once set.
• Pumpkin Pie Spice: This is the heart of the flavor—don’t skimp! You can find pre-made blends or make your own with cinnamon, nutmeg, ginger, and cloves.
• Gluten-Free Mini Pretzel Twists: Snyders gluten-free pretzels are my go-to; they give that familiar crunch without worry if you’re serving gluten-sensitive friends.
• Dark Chocolate Chips: For the drizzle, I always use Enjoy Life brand—they melt smoothly and offer a rich contrast to the white chocolate.

Variations

I love how versatile this Pumpkin Spice Chocolate Covered Pretzels Recipe is. Sometimes I tweak it depending on what I have in my pantry or the season, and the results are always delicious. Feel free to make it your own!

• Spice Swap: If you prefer, try swapping the pumpkin pie spice for cinnamon or chai spice for a different but equally cozy twist.
• Chocolate Variety: Use milk chocolate instead of white chocolate for a sweeter, creamier base that kids usually love.
• Nutty Addition: Sprinkle chopped toasted pecans or walnuts on top before the drizzle sets for extra crunch and flavor.
• Vegan Version: Use vegan white and dark chocolate chips and coconut oil to keep it plant-based and just as indulgent.

How to Make Pumpkin Spice Chocolate Covered Pretzels Recipe

Step 1: Prep Your Workspace Like a Pro

Start by lining two half-sheet pans with a Silpat mat or parchment paper. Trust me, this is a game-changer for clean-up and keeping your pretzels from sticking. Having your dipping station ready makes the process smooth and fun.

Step 2: Melt White Chocolate and Stir in Pumpkin Spice

Combine your white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 40-second bursts, stirring in between until silky smooth. Don’t rush this—melting slowly prevents burning. Once melted, mix in your pumpkin pie spice evenly. This little addition transforms the flavor from ordinary to memorable.

Step 3: Dip Pretzels and Chill

Grab each mini pretzel by the corner and dip it into the white chocolate mixture. Use the side of the bowl to scrape off excess so the coating isn’t too thick. Lay them neatly on your prepared pans. If the chocolate starts to thicken, just give it a quick 15-second zap in the microwave to keep it smooth. Pop the trays in the fridge for about 15 minutes so the chocolate sets perfectly.

Step 4: Make the Dark Chocolate Pumpkin Spice Drizzle

While the pretzels chill, melt your dark chocolate chips the same way you did the white chocolate—slow and steady. Stir in the pumpkin pie spice to keep that flavor thread consistent. Then, using a spoon or a small piping bag, drizzle the dark chocolate artistically over your set pretzels. Refrigerate again for 15 minutes to lock in that drizzle.

How to Serve Pumpkin Spice Chocolate Covered Pretzels Recipe

Garnishes

I often like sprinkling a little extra pumpkin pie spice or even some edible gold dust over the drizzle before it sets because it feels festive and makes the pretzels look extra special. Sometimes a pinch of sea salt goes on top too, balancing the sweetness beautifully.

Side Dishes

These pretzels are perfect alongside a pumpkin spice latte or a creamy chai tea. For holiday gatherings, I like pairing them with a cheese and charcuterie board to offer something sweet and crunchy among the savory options.

Creative Ways to Present

I once arranged mine in a clear glass jar tied with a cinnamon stick and a burlap ribbon as a hostess gift, and everyone loved it. For parties, scattering them in small bowls lined with festive napkins adds a cozy touch to your snack table. You could even place them on cupcake liners for elegant party favors!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container on the counter if the room is cool—below 73°F works best. If your kitchen heats up, storing them in the fridge keeps the chocolate from melting and preserves the crispiness of the pretzels.

Freezing

Freezing works great too! Just layer the pretzels between parchment paper in a freezer-safe container. When you want a treat, thaw them at room temperature for 15-20 minutes and they’re good as new.

Reheating

Reheating isn’t really needed since these are best enjoyed cold or at room temperature. But if you prefer, gently warm in your hands or let them sit out for a few minutes to soften the chocolate slightly without losing that satisfying crunch.

FAQs

Final Thoughts

This Pumpkin Spice Chocolate Covered Pretzels Recipe has become one of my absolute favorites for fall and holiday seasons. It’s one of those snacks that’s simple but feels so special—plus, it’s easy to make with pantry staples and only a little time. I love sharing these with my family and friends because they make mouths smile instantly. If you want to impress without fuss, this recipe is where it’s at. So next time you want something sweet, salty, and festive, give this a try—you’ll be glad you did!

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