With all the pumpkin spice floating around why not put some everyone’s favorite snack and add a little kick to keep you awake through that afternoon slump. These Pumpkin Spice Espresso Pretzels will be your new favorite after lunch pick-me-up!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
PUMPKIN SPICE PRETZELS
Fall is almost here and besides the nip the air that is starting to come in the morning, it is pumpkin spice time too.
These Pumpkin Spice Espresso Pretzels are a seasonal snack that gives you the flavors of the lattes that everyone is guzzling down now and a kick from the espresso powder to get you through your afternoon energy slump!
Who couldn’t use a little help to get you through the rest of the workday?
I know I could, right at about 2 o’clock in the afternoon. That’s the time of day when I need that final push to get through.
I have 2 hours until my youngest gets home from school and I need to buckle down and get some work done before him and his loud voice comes barreling through the door.
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PUMPKIN SPICE PRETZEL INGREDIENTS
- Waffle pretzels
- Pumpkin Pie Spice
- Olive Oil
- Instant Espresso Powder
- Light Brown Sugar
HOW TO MAKE PUMPKIN SPICE PRETZELS
FIRST: Preheat the oven to 200F. In a large bowl, add the pretzels.
SECOND: In a small mixing bowl combine the olive oil, espresso powder, light brown sugar, and the Pumpkin Pie Spice. Whisk to combine.
THIRD: Pour over the pretzels and toss to coat completely. Spread the coated pretzels out on a parchment or foil-lined baking sheet.
FOURTH: Bake for 50 minutes, stirring every 15-20 minutes until the total time is up. When the cooking time is over, remove the pretzels from the oven. Cool completely. Store in an airtight container or bag for up to a week.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
TAPAS TIPS & TRICKS
- Toss the pretzels by hand or in a bowl. If you do it in a ZipTop bag too much of the oil and spices stick to the inside the bag and not on the pretzels.
- Mixing them in a bowl allows for better coverage and you can use a spatula to scrape out the leftover oil and spices and drizzle them over the pretzels on the parchment-lined baking sheet.
- I am obsessed with the parchment liners as they are already cut to perfectly fit my baking sheets and they are coated with a non-stick layer to help your baked goods slide right off!
CAN I USE REGULAR COFFEE INSTEAD OF ESPRESSO?
You can use regular instant coffee but the espresso has a stronger flavor, and more caffeine, which you might want.
CAN I MAKE THE MIX AND BAKE THEM LATER?
You can make the pumpkin spice espresso mix a few days before you plan to bake the pretzels. Just store it in an airtight container in a cool dark place.
CAN I USE OTHER PRETZEL SHAPES INSTEAD OF THE WAFFLE ONES?
You can use any shape pretzel that you like. I prefer the waffles ones as the extra holes make it easier for the spices to cling to them.
The sticks tend to not have very much surface area for it to stick to so I don’t prefer those. Feel free to use what you have on hand.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These Pumpkin Spice Espresso Pretzels are a fun way to incorporate Pumpkin flavors this Fall and some energy to an afternoon snack! No more post-lunch slump!
MORE EASY PARTY FOODS
- 15 ounces Waffle pretzels (salted)
- 2 tablespoons Pumpkin Pie Spice (homemade is best)
- 1/2 cup Olive Oil
- 2 tablespoons Instant Espresso Powder
- 2 tablespoons Light Brown Sugar
- Preheat the oven to 200F.
- In a large bowl, add the pretzels.
- In a small mixing bowl combine the olive oil, espresso powder, light brown sugar, and the Pumpkin Pie Spice.
- Whisk to combine.
- Pour over the pretzels and toss to coat completely.
- Spread the coated pretzels out on a parchment or foil-lined baking sheet.
- Bake for 50 minutes, stirring every 15-20 minutes until the total time is up.
- When the cooking time is over, remove the pretzels from the oven.
- Cool completely.
- Store in an airtight container or bag for up to a week.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 37mgSodium: 324mgCarbohydrates: 24gFiber: 0gSugar: 3gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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