Pumpkin, spice and everything nice — that's what Pumpkin Spice Chocolate Covered Pretzels are made of! This sweet and salty fall treat is irresistible.
Now that summer has come and gone we’re free and clear to move onto everyone’s favorite fall flavor combination:
Cinnamon + nutmeg + cloves = aka PUMPKIN. PIE. SPICE. Aww yeah. And while Pumpkin Spice Lattes seem to be at the top of the must-enjoy-as-often-as-possible-until-the-season-that-shall-not-be-named-descends-upon-us, can I suggest an even better alternative?
Pumpkin Spice Chocolate Covered Pretzels. Because if we’re going to be basic, we may as well eat our basic cravings versus drink them, am I right?
Watch How to Make Them
4 Ingredients + 15 Minutes = OBSESSED!
Speaking of basic, the first thing I thought of after popping one of these sweet and salty snacks into my mouth was the scene in Mean Girls where Lindsay Lohan’s character won the Mathletes State Championship with the line “the limit does not exist. THE LIMIT DOES NOT EXIST!!”
I mean, I know nothing about limits, except my own when it comes to how many episodes of Mickey Mouse Clubhouse I can watch in a row (2), and the fact that the limit to how many of these babies I can devour in one sitting is infinite. They’re sooo, so delicious that I could eat them until, well, the entire batch is gone and we can finally stop talking about limits.
Anyway! 4 ingredients + 15 minutes = your new fall obsession. I promise you this!
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White chocolate chips are melted with a bit of coconut oil and warming pumpkin pie spices before being dunked into with salty, crunchy pretzels and topped with a dark chocolate pumpkin spice drizzle.
If you’ve never tried the combination of white chocolate and pumpkin pie spices, this easy, gluten free treat is going to make you over the top happy. Just don’t say I didn’t warn you about there being no limit as to how many you’ll devour in one sitting!
How to Make This Recipe
Start by microwaving white chocolate chips with coconut oil in a small bowl until smooth. Two things:
- I like Hershey’s Premiere white chocolate chips, which are gluten free.
- If you have a coconut allergy you could sub vegetable oil.
Next stir in the ingredient that puts the “spice” in Pumpkin Spice Chocolate Covered Pretzels – pumpkin pie spice. I use Tone’s. Love those warm, fall flavors!
Line two half sheet pans with a silpat or parchment paper then one by one, dip gluten free mini pretzel twists into the chocolate, scraping the bottoms on the side of the bowl before placing onto the sheet pan. There are a few gluten-free pretzels on the market but Snyder’s is my favorite.
Refrigerate the pretzels for 15 minutes then top with an optional dark chocolate pumpkin spice drizzle. The pretzels are fantastic without it but if you’re serving them at a party or want to gift the pretzels to a friend, the drizzle does add a nice touch!
All you have to do is microwave dark chocolate chips until melted then stir in pumpkin pie spice and drizzle over the pretzels. Refrigerate for another 15 minutes then it’s time to snack.
Store the pretzels in the refrigerator if your kitchen is consistently above 73 or 74 degrees, otherwise they’re fine to sit on the counter in an airtight container for 3-4 days (though I promise they won’t last that long!) Enjoy this yummy fall treat while you can!
More Yummy Pumpkin Desserts
- Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
- Gluten Free Pumpkin Bread
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Crustless Pumpkin Pie
- Homemade Pumpkin Spice Latte
Equipment
Ingredients
- 2 cups white chocolate chips, Hershey’s Premiere White recommended
- 1 Tablespoon coconut oil
- 1-1/2 teaspoons pumpkin pie spice
- 3 cups gluten free mini pretzel twists, Snyders GF recommended
For the Dark Chocolate Pumpkin Spice Drizzle:
- 1/3 cup dark chocolate chips, Enjoy Life recommended
- 1/4 teaspoon pumpkin pie spice
Directions
- Line two half sheet pans with a silpat or parchment paper then set aside.
- Combine chocolate chips and oil in a small, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren’t completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted. Add pumpkin pie spice then stir to combine.
- Hold the corner of each mini pretzel then dip into the melted chocolate, scraping the bottoms on the side of the bowl. Place onto prepared sheet pans. If chocolate gets too thick, microwave for 15 seconds then stir until smooth. Refrigerate baking sheets for 15 minutes before peeling pretzels off and eating.
For the Dark Chocolate Pumpkin Spice Drizzle:
- Add dark chocolate chips to a small, microwave-safe bowl then microwave for 30 seconds and stir. Microwave for 20 more seconds then stir until smooth. Stir in pumpkin pie spice then drizzle over pretzels. Refrigerate for 15 more minutes before eating.
Notes
- Pumpkin Spice Chocolate Covered Pretzels may be stored on the counter, but if your kitchen gets warmer than 73 or 74 degrees, store in the refrigerator.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can’t stop eating!! So so good!
These are fan.frickin.tastic! The pumpkin spice is the perfect Fall twist on the classic chocolate covered pretzel! I’m afraid I might eat the whole batch. I hate you, but I love you! ;)
I know, I know!!! Sorry/you’re welcome! ;)
Can’t wait to try this! My favorite pretzels are the honey wheat twists from Rold Gold and they would be divine with this!
Lovely, Kristen! I’m adding this to our list of easy desserts for our annual Thanksgiving camping trip on the CA coast!
Update . . . had to report back. I made these this morning – during morning rush hour, no less!! (Meaning squeezed it in between making my child’s school lunch, driving hubby to the airport, starting the laundry & listening to a podcast for work.) Yes, this recipe is that simple. And YUM-EEE!! Didn’t even need the chocolate finishing touch (though I agree that dresses them up a bit more). Definitely making it onto the Tgiving camping trip menu! Thanks, Kristen!
Sooo glad – thanks for the great feedback, Mary Ellen, and I love the idea of a T-giving camping trip. So fun!
I made these yesterday – they taste really good. Only problem I had was the white chocolate chips seized up with the coconut oil- I melted them in a double boiler rather then the microwave. So they did not look very good at all – the white chocolate was hard to dip the pretzels in. I wondered about putting the coconut oil in with the chocolate – I’ve always heard that any liquid will cause the chocolate to seize up – that definitely happened.
Hi Leah! White chocolate is notorious for seizing which is why I recommend the microwave method so you can better control the heat, and also so that no water accidentely gets inside the bowl, which could cause it to seize. The oil wouldn’t cause it to seize, it’s more of a temperature/water issue. Let me know if you try again using the microwave!
I made these for a limo vineyard tour bachelorette party this weekend. The turned out really well, and I think they’ll be a hit with my fellow basic girls!
So glad to hear it, Allison! Basic girls unite! ;)
Pumpkin has no LIMITS!
These look SO good! I bought the ingredients to make them today and I’m so excited to try them. How do you recommend drizzling the dark chocolate sauce? Just with a fork or put it in a Ziploc bag with the corner cut off? Or some other way I’m not thinking of? Thanks so much!!
Yeah!! I hope you love them! I just used a spoon to drizzle the dark chocolate over the top – a fork or baggie method works too though!
I don’t particularly consider myself part of the pumpkin spice-obsessed crowd, particularly when it comes to drinks. But i DO love me some pumpkin pie spice & fall baking so these seem like a delicious no-brainer!
OH MY these look good!!
Oh Kristin! These made my basic heart so happy just looking at them? Can’t wait to in make them???
Hehehe, whoop-whoop! Hope you love them, Donna!
This sounds awesome! As someone who is new to being gluten-free, just diagnosed the end of June, I have been looking for something sweet and simple to make. Thanks for this idea.
So sorry to hear that, Kathy! Yes, these types of easy recipes make life feel “normal” for a minute. Let me know if I can help you in any way!
I’m making these for a potluck on Friday to celebrate the ISU/Iowa game!
YES – they’ll be perfect for the game! Hope you love them (and go Hawks??) ;)