Pumpkin Pretzel Dessert
This pumpkin pretzel dessert is a sweet and salty fall treat with a crunchy pretzel crust and a sweet, no-bake pumpkin cream cheese filling.
Servings: 8 Servings
Calories: 538kcal
Ingredients
Pretzel Crust
- 2 ½ cups crushed pretzels
- ⅔ cup light brown sugar
- 2 tablespoons all purpose flour
- 2 tablespoons vanilla extract
- ½ cup melted butter
Pumpkin Cream Cheese Filling
- 12 ounces cream cheese
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- 8 ounce container cool whip
- 1 drop pumpkin orange gel food coloring, if desired.
Instructions
- Preheat the oven to 375 degrees and lightly spray a 9 x 13 baking dish with a non-stick cooking spray.
Pretzel Crust
- In a large bowl, add coarsely crushed pretzels, brown sugar, flour, and vanilla. Stir.
- Melt butter and add 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.
- Press the pretzel mixture evenly and bake for 8 minutes. Remove and let cool completely.
Pumpkin Cream Cheese Filling
- In a medium bowl, beat cream cheese 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.
- Lastly, beat the cool whip and one drop of food coloring until incorporated..
- Once the pretzel crust has cooled completely, spoon pumpkin filling over the pretzel crust and spread in an even layer.
- Sprinkle the reserve pretzel mixture on top of the pumpkin filling. Cover with plastic wrap and chill for a couple hours, and enjoy.
Notes
Storage
- Refrigerate in a covered container for up to 5 days.
- I recommend using a food processor to crush the pretzels. Just be careful not to pulverize them!
- Press your crust mixture firmly into the bottom of your baking dish. Compacting it well ensures it becomes a cohesive crust that won't fall apart.
- Bring your cream cheese to room temperature for easier mixing and a fluffier texture.
- Two hours is the minimum chilling time for this dessert, but overnight is even better!
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 538kcal | Carbohydrates: 66g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 562mg | Potassium: 201mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2565IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg