Pumpkin Pretzel Dessert
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To close out my series of Thanksgiving desserts that go beyond traditional pie, I’m sharing a playful and unexpected treat: Pumpkin Pretzel Dessert. This recipe combines a crunchy, salty pretzel crust with a creamy, spiced no-bake cheesecake filling, creating a sweet-and-salty combo that’s hard to resist. It’s festive, flavorful, and just different enough to surprise your guests—in the best way.
One of my favorite things about this recipe is how resourceful it is. It calls for just ⅓ cup of pumpkin puree, making it ideal for using up those last spoonfuls left over from other holiday recipes. And don’t let the small amount fool you—when blended with cinnamon and pumpkin pie spice, that little bit of pumpkin goes a long way. The flavor is warm, cozy, and unmistakably fall.
You’ve got a couple of great options when it comes to choosing your pan for this dessert. For a crowd, a 9×13-inch baking dish is perfect—it creates a nice, shareable slab that’s easy to slice into squares for serving. If you’re looking for something a little more festive or want to make two smaller desserts (perhaps one to keep and one to gift), you can divide the mixture between two 9-inch pie plates instead. Either way, you’ll end up with a deliciously creamy treat nestled in that irresistible pretzel crust.
Ingredients for Pumpkin Pretzel Dessert
- PRETZELS
- BROWN SUGAR
- ALL-PURPOSE FLOUR
- VANILLA EXTRACT
- BUTTER
- CREAM CHEESE
- PUMPKIN PUREE
- PUMPKIN PIE SPICE
- CINNAMON
- NUTMEG
- POWDERED SUGAR
- COOL WHIP
Instructions for Pumpkin Pretzel Dessert
Make the Pretzel Crust
Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish or two 9-inch pie plates with nonstick spray. In a large mixing bowl, combine crushed pretzels, brown sugar, flour, and vanilla extract. Stir until everything is evenly mixed.
Pour in the melted butter and stir again until the mixture is fully coated and crumbly. Set aside ½ cup of the pretzel mixture for the topping. Press the remaining mixture firmly into the bottom of your prepared pan (or divide between pie plates), pressing evenly to form a crust. If using pie plates, press some up the sides for a rustic edge.
Bake the crust for 8 minutes, then remove from the oven and let it cool completely before adding the filling.
Prepare the Pumpkin Cream Cheese Filling
In a medium bowl, beat the cream cheese with a hand mixer for 2–3 minutes, until smooth and fluffy. Add the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg, and beat until well combined. Next, add the powdered sugar and mix until smooth.
Finally, fold in the Cool Whip and beat just until incorporated and creamy. Spoon the pumpkin filling over the cooled pretzel crust and spread it into an even layer.
Sprinkle the reserved pretzel mixture over the top for a crunchy finish. Cover with plastic wrap and chill for at least 2 hours before serving. Cut into squares or slices and enjoy! Serves 15–16.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This dessert needs at least 2 hours to chill, but it’s even better when made a day ahead. The flavors meld beautifully, and the texture sets up perfectly overnight.
Can I use homemade whipped cream instead of Cool Whip?
You can, but keep in mind that homemade whipped cream may soften more quickly. For the best structure, use stabilized whipped cream or stick with Cool Whip if making ahead.
Can I freeze this dessert?
Freezing isn’t recommended, as the texture of the cream cheese filling may change. It’s best enjoyed fresh or chilled from the fridge.
How long will leftovers keep?
Store leftovers covered in the refrigerator for up to 3–4 days. The crust may soften slightly over time, but the flavor stays delicious.
Can I use pumpkin pie filling instead of puree?
Stick with pure pumpkin puree for the best results. Pumpkin pie filling contains added sugar and spices, which may throw off the balance of the recipe.
FOR MORE RECIPES LIKE THIS, TRY:
- Chocolate Pretzel Pecan Pie
- Caramel Apple Pretzel Bites
- Salted Caramel Pretzel Chocolate Chip Cookies
- Pretzels with a Kick
Pumpkin Pretzel Dessert
Real Mom Kitchen
Equipment
Ingredients
Crust
- 2 ½ cups crushed pretzels
- ⅔ cup brown sugar
- 2 Tbsp flour
- 2 Tbsp vanilla extract
- ½ cup butter melted
Pumpkin Cream Cheese Filling
- 12 oz cream cheese
- ⅓ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup powdered sugar
- 8 oz Cool Whip
Instructions
Pretzel Crust
- Preheat oven to 375 degrees F and lightly spray a 9 x 13 baking dish or two 9 inch pie plates with non-stick cooking spray.
- In a large bowl, add the crushed pretzels, brown sugar, flour, and vanilla. Stir to combine.
- Add the melted butter to the pretzel mixture. Stir to combine. Reserve ½ cup of pretzel mixture for the topping. Set aside.
- Spread remaining pretzel mixture into the prepared baking dish or divide between the pie pie plates.
- Press the pretzel mixture evenly into the bottom of the baking dish or in the bottom and sides of the pie plates. Bake at 375 degrees for 8 minutes. Remove and let cool completely.
Pumpkin Cream Cheese Filling
- In a medium bowl, beat cream cheese with a hand mixer for 2-3 minutes until smooth.
- Add pumpkin puree, pumpkin pie spice, cinnamon and nutmeg, and beat until combined. Next, add powdered sugar and beat until smooth.
- Last, beat the cool whip until incorporated..
- Spoon pumpkin filling over the pretzel crust/crustd and spread in an even layer.
- Sprinkle the reserve pretzel mixture on top of the pumpkin filling. Cover with plastic wrap and chill for at least 2 hours.
- Cut into squares and slices and serve. Serves 15-16.
