Irresistible Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip

Name: Irresistible Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups pumpkin puree; 1 bottle pumpkin beer; 4 cups all-purpose flour; 1 tbsp baking soda; 1 tsp salt; 1 tsp pumpkin pie spice; 1 cup shredded cheddar cheese; 1/2 cup cream cheese; 1 tbsp chipotle peppers in adobo sauce; 1 tbsp butter

Author: lia

Published: September 9, 2025

Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip

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There’s something magical about the moment fall hits and my kitchen fills with the warm, cozy scents of pumpkin and spices. I’ve been perfecting these soft pumpkin beer pretzels with chipotle cheese dip for years – ever since I first tasted that incredible combo of malty beer dough and smoky-spicy cheese at a tiny Oktoberfest pub. Now it’s my go-to recipe when friends come over for game day or when we’re just craving a special treat on chilly evenings. The pumpkin keeps them incredibly tender, while that kick of chipotle in the dip? Absolute perfection. Trust me, once you try these, you’ll be making them all season long.

Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip - detail 1

Why You’ll Love These Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip

Oh, where do I even start with why these are the best? First off, they’re deceptively easy—you don’t need any fancy skills, just a little patience for the dough. But the real magic is in how they hit all the right notes:

Perfect for fall: That pumpkin-spiced pretzel dough? It’s like wrapping yourself in a cozy blanket, but edible.
Unexpected twist: The pumpkin beer adds this malty depth that makes people go, “Wait, what’s in these?!” (In a good way.)
Spicy-sweet harmony: The smoky chipotle dip cuts through the richness—it’s the yin to the pretzel’s yang.
Crowd magnet: I’ve yet to meet someone who doesn’t reach for seconds (or thirds). Game day? Potluck? Just because? They vanish every time.

Plus, your kitchen will smell incredible. Like, “sell-your-house-for-this-scent” incredible.

Ingredients for Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip

Gather these goodies before you start – I promise it’s all simple stuff! For the pretzels, you’ll need:

2 cups pumpkin puree (not pie filling – see my note below!)
1 bottle (12 oz) pumpkin beer – I love using Shipyard Pumpkinhead, but any malty ale works
4 cups all-purpose flour, plus extra for dusting
1 tbsp baking soda – for that signature pretzel crust
1 tsp salt
1 tsp pumpkin pie spice – homemade blend is even better!

For the dip that’ll have everyone licking the bowl:

1 cup shredded sharp cheddar – pre-shredded works in a pinch
1/2 cup cream cheese, softened
1 tbsp chipotle peppers in adobo sauce, finely chopped
1 tbsp butter – unsalted is my go-to

Ingredient Notes & Substitutions

Pumpkin puree: Canned works great (Libby’s is my favorite), but if you’ve got fresh roasted pumpkin? Even better! Just drain excess liquid. Beer swap: No pumpkin beer? Try amber ale or even hard cider. Chipotle peppers: Start with 1 tbsp and add more if you like it fiery – that adobo sauce packs heat! For kiddos, I sometimes use smoked paprika instead. And if you’re dairy-free, nutritional yeast makes a surprisingly good cheese dip base.

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for these pretzels! Just grab these basics from your kitchen:

Large mixing bowl – for that glorious pumpkin beer dough
Baking sheet lined with parchment – trust me, cleanup is way easier
Medium saucepan – for the baking soda bath (it makes that perfect pretzel crust)
Pastry brush – to get those pretzels nice and shiny
Rubber spatula – for scraping every last bit of that cheesy dip

That’s it! No stand mixer required—just your hands and a little elbow grease.

How to Make Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip

Alright, time to get our hands dirty – literally! These pretzels come together in just a few simple steps, but I’ll walk you through each one like I’m right there in the kitchen with you:

Mix the dough: In your big bowl, combine pumpkin puree and pumpkin beer. It’ll look like a weird orange soup – that’s perfect! Gradually add flour, baking soda, salt, and pumpkin pie spice. Stir until it forms a shaggy dough that just starts pulling away from the bowl.
Knead it good: Turn it onto a floured surface and knead for about 5 minutes. You want it smooth but still slightly tacky – not sticky. If it sticks to your hands, add a sprinkle more flour (but don’t go overboard!).
Rest & divide: Cover the dough with a towel and let it rest 10 minutes (this relaxes the gluten). Then divide into 8 equal pieces – I use a bench scraper for this.
Shape the pretzels: See my tips below for this fun part! Roll each piece into an 18-inch rope, then twist into classic pretzel shapes.
Baking soda bath: Bring 6 cups water + 2 tbsp baking soda to a gentle boil. Carefully dip each pretzel for exactly 30 seconds – set a timer! This gives them that signature chewy crust.
Bake: Transfer to a parchment-lined baking sheet and bake at 425°F for 12-15 minutes until deeply golden. They’ll puff up beautifully!
Make the dip: While pretzels bake, whip up that addictive chipotle cheese sauce (details below).

Pro tip: The dough should feel like a plush pillow when kneaded right. If it springs back slowly when poked, you’re golden!

Shaping the Pretzels

Here’s where the magic happens! Roll each dough piece into a long rope (about as thick as your thumb). If the dough resists, let it rest another minute – gluten can be stubborn. To shape: Make a U, cross the ends twice about 2 inches from the tips, then fold down to meet the curve. Press gently to seal. Sticky fingers? Keep a little bowl of flour nearby to dust your hands. If a pretzel tears, just pinch it back together – they’re very forgiving!

Making the Chipotle Cheese Dip

Melt butter in a small saucepan over medium-low heat – we don’t want any browning here. Add cream cheese and stir until smooth (about 2 minutes). Reduce heat to low, then gradually stir in cheddar until melted. Stir in chipotle peppers last – taste as you go for heat! For extra flair, top with chopped cilantro or green onions. Keep it warm on the stove (stir occasionally) until pretzels are ready.

Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip - detail 2

Tips for Perfect Soft Pumpkin Beer Pretzels

After making dozens of batches (okay, maybe hundreds), I’ve picked up some tricks to guarantee pretzel perfection every time:

Don’t fear sticky dough: It should stick slightly to your fingers but pull away from the bowl cleanly. Too wet? Add flour 1 tbsp at a time. Too dry? Spritz with water or add a teaspoon of beer.
The bath matters: Keep that baking soda water at a gentle simmer – a rolling boil makes pretzels bumpy. And don’t crowd the pot – two at a time max!
Watch the clock: Exactly 30 seconds in the bath gives the ideal chewy crust. Any longer and they get tough.
Serve dip warm: The cheese sauce thickens as it cools. Reheat gently with a splash of milk if needed – microwaving makes it grainy.
Golden rule: Pull pretzels when they’re deep amber, not pale gold. That extra minute makes all the difference in flavor!

Trust me – follow these and you’ll get that perfect soft interior with just the right chew every single time.

Serving Suggestions

These pretzels deserve the VIP treatment! Here’s how we love them best:

Game day hero: Pair with cold beers (pumpkin ale, obviously) and a big bowl of chili for the ultimate football spread.
Cider date night: Warm pretzels + hot mulled cider = instant cozy autumn romance. Light some candles for bonus points.
Brunch twist: Swap the chipotle dip for maple cream cheese – sweet and savory heaven with your morning coffee.
Halloween party: Cut dough into bat shapes before boiling for a spooky snack that’ll disappear faster than ghosts!

The only wrong way to serve them? Not making enough for seconds.

Storing and Reheating

Here’s the good news – these pretzels stay wonderfully soft for days if you store them right! Let them cool completely, then tuck them into an airtight container with parchment between layers. They’ll keep at room temp for 2 days (though good luck resisting them that long). For longer storage, freeze the pretzels (without dip) in a freezer bag for up to 3 months. When you’re ready to eat, just pop frozen pretzels straight into a 350°F oven for 8-10 minutes – they’ll taste fresh-baked! The cheese dip? Store it separate in the fridge and gently reheat with a splash of milk to bring it back to creamy perfection.

Nutritional Information

Just so you know what you’re diving into (not that calories count when something tastes this good!): Each soft pumpkin beer pretzel with dip comes in around 320 calories. That breaks down to about 12g fat, 45g carbs, and 8g protein per serving. Keep in mind – these numbers can vary depending on your exact ingredients (especially the cheese and beer you choose). But honestly? When that smoky chipotle dip hits those warm pumpkin pretzels, nobody’s counting!

FAQs About Soft Pumpkin Beer Pretzels with Chipotle Cheese Dip

I get asked these questions all the time when I make these pretzels for friends, so let me save you some head-scratching:

Can I use non-alcoholic beer? Absolutely! The alcohol cooks off anyway, but if you prefer, swap in non-alcoholic pumpkin ale or even apple cider. The dough might be slightly sweeter – just balance it with a pinch more salt.

How do I make the dip spicier? Easy! Start by doubling the chipotle peppers, or add a teaspoon of that smoky adobo sauce from the can. For serious heat lovers, a dash of cayenne never hurts. Just taste as you go – that smokiness builds!

Why are my pretzels tough? Usually means either over-kneading the dough or leaving them in the baking soda bath too long. Stick to 5 minutes max kneading and that 30-second timer – it makes all the difference between pillowy and hockey puck!

Can I make these ahead? You bet! Shape the pretzels and refrigerate the unbaked dough overnight (covered tightly). Next day, give them an extra minute in the baking soda bath before popping in the oven. The dip keeps beautifully in the fridge for 3 days too.

Tag me if you make these – I love seeing your pretzel masterpieces! #PumpkinPretzelMagic

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