These cinnamon sugar pretzels have a holiday twist with the addition of pumpkin puree. The pumpkin flavor is very subtle and only adds a little color to the dough, but it pairs nicely with the cinnamon. They are best the day they are baked. They tend to get doughy and lose their crunch the next day. If you want to make the dough ahead of time, freeze the pretzels right after shaping, but before boiling. They can be boiled straight from the freezer, just add about 15 seconds to the boiling time.
Evan loves bread, so I made a couple without the cinnamon sugar topping. For those who want less sugar, these pretzels are great without the topping as well. The cinnamon sugar just adds a little something extra.