Name: Mini Pretzel Pumpkins
Prep time: 10 min
Total time: PT-489880H36M43S
Cuisine: American / Holiday
Ingredients: 30 mini pretzel twists; 1 cup orange candy melts; 1 tsp coconut oil or shortening (optional, for smoother melting); 30 green M&M’s or green candy-coated sunflower seeds (for stems); Pumpkin pie spice (optional, for dusting)

Jump to Recipe·Leave a Review

Mini Pretzel Pumpkins are my go-to no-bake treat when I want something festive, quick, and irresistibly cute. Sweet, salty, and crunchy with a hint of pumpkin spice, they’re perfect for fall parties, Halloween treats, or just a fun kitchen activity.

Why You’ll Love This Recipe

I love how easy and fun these are to make. With just a handful of ingredients, I can create a whole tray of adorable pumpkin-shaped treats in no time. They’re the perfect balance of salty pretzels and sweet candy coating, and everyone always compliments how cute they look. Mini Pretzel Pumpkins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mini pretzel twists
Orange candy melts
Green M&M’s or green candy-coated sunflower seeds (for stems)
Coconut oil or shortening (optional, for smoother melting)
Pumpkin pie spice (optional, for extra fall flavor)

Directions

I start by lining a baking sheet with parchment paper.
I melt the orange candy melts in the microwave in 30-second intervals, stirring in between. If needed, I add a bit of coconut oil for a smoother consistency.
I dip each pretzel into the melted coating, using a fork to lift and tap off the excess.
I place the coated pretzels on the baking sheet and immediately press a green M&M at the top to look like a pumpkin stem.
If I want a little spice, I dust a light sprinkle of pumpkin pie spice on top while the coating is still wet.
I let them sit at room temperature or refrigerate them until the coating hardens.

Servings and timing

Makes: About 30 mini pumpkins
Prep time: 10 minutes
Chill time: 10–15 minutes
Total time: 20–25 minutes

Variations

Sometimes I use white candy melts with orange food coloring if I want a specific shade. I’ve also used green licorice bits for stems. For a twist, I sprinkle crushed graham crackers or cinnamon sugar on top before the candy hardens.

storage/reheating

I store these in an airtight container at room temperature for up to a week. No reheating needed—they’re best enjoyed as-is. If it’s warm out, I keep them chilled so the candy coating doesn’t melt. Mini Pretzel Pumpkins

FAQs

Can I use white chocolate instead of candy melts?

Yes, I’ve used white chocolate with orange food coloring. Just be careful not to overheat it when melting.

How do I keep the coating smooth?

I add a small amount of coconut oil or shortening to the candy melts—it helps them coat evenly.

Can I make these with kids?

Absolutely—they’re a great activity for little helpers. I just make sure the candy coating isn’t too hot.

Are they gluten-free?

If I use gluten-free pretzels and candy coating, then yes, they can be gluten-free.

How far in advance can I make them?

I’ve made them up to 5 days in advance. They hold up really well in a sealed container.

Conclusion

Mini Pretzel Pumpkins are one of the easiest and cutest treats I make during the fall season. They’re festive, delicious, and guaranteed to bring a smile—whether I’m serving them at a party or sneaking a few myself.