In a small bowl, combine the warm water, yeast and sugar. Let sit for about 5 minutes.

In the bowl of a stand mixer fit with the dough hook attachment, mix together the flour, 1 cup of water, pumpkin puree, salt, and pumpkin pie spice. Mix just until a large, thick dough ball forms.

Add the yeast mixture to the bowl of the flour mixture and mix on low speed to combine the two mixtures together. Continuously use a silicone spatula to help the dough hook to mix the dough together nicely. If the dough appears to be too sticky, sprinkle in a bit of flour (1 tablespoon at a time) until a cohesive dough forms. This should only take 4-5 minutes. Do not over work your dough.

Transfer the dough into a greased bowl (you can use cooking spray or olive/ vegetable oil). Cover the dough with plastic wrap then let sit for at least one hour or until the dough has doubled in size.

Once the dough has had enough time to sit, transfer the dough to your work surface and use a sharp knife or bench scraper to cut the dough into 12 equal pieces (they do not have to be exactly the same size, just do your best to cut them as close in size as possible).

Next, one piece of dough at a time, roll out each into a long log about 18 inches long.

Shape the long log into a "U" shape then cross one end of the log diagonally across the "U". Repeat that step with the other end of the dough log. Use these images to help guide you.

Use a bit of water to help "glue" the ends of the log into the pumpkin shape so they hold together nicely.

Transfer the pretzels to two cookie sheets fit with parchment paper and let them sit for one hour to proof and puff up at room temperature.

Preheat the oven to 400 degrees F. Bake one tray at a time for 10-12 minutes or until golden brown.

Melt the butter in a microwave safe bowl.

In a separate bowl mix together the cinnamon and sugar until well combined.

Once the pretzels have finished baking, use a pastry brush to brush on the melted butter. Right after, sprinkle and dip the pretzels in the cinnamon sugar mixture to coat them evenly.

Store these in an airtight container or zip lock bag for up to one week or freeze for up to two months. Enjoy!