It’s no secret that it’s Autumn now – it’s already getting dark and cold at 4 pm, I’m constantly wearing jumpers, Starbucks has brought the Pumpkin Spice Latte to the UK, and Whole Foods has a huge stack of Libby’s Pumpkin tins piled up.
I’ve never usually been one for following themes – I’m 16 and I already barely even celebrate Halloween – so I’m not quite into baking ‘themed’ food – unless you count DELICIOUS as a theme that is But, after being bombarded by images of delicious pumpkin type things on the internet, the idea of pumpkin was really starting to appeal to me. Then I saw the new pumpkin spice latte in Starbucks, and decided to take the flavour combo (pumpkin, coffee, pumpkin pie spice), and make it better by (of course) adding carbs into the mix.
There’s spice mix in them, spice mix on them. Then comes the coffee cream cheese icing.
A rogue sprinkling of pecans.
I’m so sorry…
I’m not sorry.
– If you don’t have pumpkin pie spice mix, you can make your own by combining 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice and 1/4 tsp ground cloves.
-Not a fan of coffee? Just sub it for 1 tbsp of warm water!
Spiced, Brown Butter Pumpkin Pretzels with Coffee Cream Cheese Icing
bread dough adapted from King Arthur Flour
makes 10-11 pretzels
1/2 cup + 1 tbsp (150ml) warm water
1 tbsp active dried yeast
1/4 cup (50g) light brown sugar
3 1/4 cups (425g) all purpose flour (plus 1/3 cup (45g) more for kneading)
1 tsp salt
1 tsp pumpkin pie spice mix (see notes)
2 tbsp neutral oil (e.g. vegetable oil, grapeseed oil, melted coconut oil)
3/4 cup (185 ml) pumpkin puree
1 cup (250ml) hot water
2 tsp baking soda
1/4 cup (55g) butter
1 tbsp pumpkin pie spice mix (see notes)
1/3 cup (65g) granulated sugar
Coffee Cream Cheese Icing
1/2 cup (50g) powdered sugar
2 tbsp cream cheese
optional: 1/4 cup (4 tbsp) chopped pecans
In a small bowl, combine warm water, yeast and 1 tbsp of the brown sugar. Stir, and set aside.In a large bowl, stir together the flour, salt, spice mix and the rest of the brown sugar. Add the yeast mixture, oil, pumpkin and egg to the bowl. Stir together until you get a rough ball of mixture.
Tip the entire contents of the large bowl out onto a work surface. Knead together for about 10 minutes, gradually adding the 1/3 cup of flour, using it to stop the dough sticking to your hands and the work surface, until you get a smooth-ish, slightly sticky dough. Pop the dough into a lightly oiled large bowl, turning it to coat, cover with a clean tea towel . Leave to rise in a warm place for 1 hour-ish until doubled in size.
Divide the dough into 10-11 equal pieces (roughly weighing 3 oz each) and roll into balls. Dip the bottom of the dough balls lightly into some flour to stop them sticking to the work surface.
Roll each dough ball into a rope about 20″ long.
Shape into a U, cross the ends of the U over each other and fold down to make the pretzel shape.
Combine the hot water and baking soda in a jug, then pour into a shallow bowl. Dip the pretzels into this mixture and place onto a parchment-lined baking tray. Leave to rest while you preheat the oven to 425 degrees F (210 degrees C). Once preheated, bake the pretzels for 7-10 minutes, rotating the tray 180 degrees, halfway through baking, until golden brown.
While the pretzels bake, brown the butter: melt the butter, and continue to cook over a medium heat until it foams up and brown solids appear at the bottom of the pan. Take it off the heat. Combine the granulated sugar and spice mix in a large shallow bowl.
Brush the pretzels all over with browned butter, then coat with the spiced sugar mixture.
Combine the powdered sugar and cream cheese in a small bowl. Add some coffee, little by little until you get a drizzle-able icing, and drizzle over the spice-sugar coated pretzels. Top with chopped pecans, if you want them. Store in an airtight container – they’re best eaten warm