Pumpkin Pretzel Salad

A fall twist on pretzel salad: salty buttery pretzel crust, sweet cream cheese layer, and creamy cinnamon pumpkin pudding with caramel drizzle.

By Manny Michael

30 minutes

Dessert

Ingredients

• For the Pretzel Crust:
• 2 cups crushed pretzels
• 1 1/2 sticks butter, melted
• 3 tablespoons sugar
• For the Cream Cheese Layer:
• 8 ounces cream cheese, softened
• 1 tub whipped topping, thawed
• 1/2 tablespoon vanilla bean paste or vanilla extract
• 3/4 cup sugar
• For the Pumpkin Layer:
• 1 15 ounce can pumpkin puree
• 2 small boxes vanilla pudding mix
• 2 cups cold milk
• 1 teaspoon cinnamon
• For Topping:
• Crushed pretzels
• Cinnamon
• Caramel drizzle

Instructions

1. Preheat the oven to 350°F.
2. Crush the pretzels and add them to a large bowl.
3. Pour in the melted butter.
4. Add the sugar.
5. Mix until the pretzels are coated and the crust mixture is combined.
6. Press the pretzel mixture evenly into the bottom of a 9x13 baking dish.
7. Bake the pretzel crust for about 10 minutes.
8. Remove the crust from the oven and let it cool completely.
9. While the crust cools, make the cream cheese layer.
10. In a large bowl, add the softened cream cheese.
11. Add the thawed whipped topping.
12. Add the vanilla bean paste or vanilla extract.
13. Add the sugar.
14. Mix with a hand mixer until smooth, creamy, and fully blended.
15. Set the cream cheese mixture aside.
16. In another bowl, add the pumpkin puree.
17. Add both boxes of vanilla pudding mix.
18. Pour in the cold milk.
19. Add the cinnamon.
20. Mix with a hand mixer until fully blended and creamy.
21. Once the pretzel crust is cooled, spread the cream cheese layer evenly over the crust.
22. Spread the pumpkin mixture evenly over the cream cheese layer.
23. Sprinkle crushed pretzels over the top.
24. Add a little cinnamon.
25. Drizzle caramel over the top.
26. Refrigerate for at least 2 hours before serving so it can set.
27. Slice, serve, and enjoy.