Pumpkin-Shaped Soft Pretzel Bites & Cheese Dip Board

The holiday season is buzzing, your schedule is packed, and you need a showstopping appetizer that’s as fun to make as it is to eat. What if you could create something that looks impressive but is actually a total breeze? Introducing your new go-to party centerpiece: these Pumpkin-Shaped Soft Pretzel Bites & Cheese Dip Board. It’s a playful, savory twist on classic soft pretzels, shaped into cute little pumpkins and served with a rich, velvety cheese dip. Perfect for pulling everyone into the kitchen for a taste test!

Top Reasons To Make It

• Seriously Fun Factor: Shaping these into little pumpkins is a fantastic activity to get the kids involved or to simply put a big smile on your guests’ faces.
• Crowd-Pleasing Power: Who can resist warm, soft pretzels and gooey cheese dip? Honestly, no one.
• Make-Ahead Magic: You can prep both the pretzel bites and the dip sauce ahead of time, so you’re not stuck in the kitchen when the party starts.
• Surprisingly Simple: Using refrigerated dough is a huge timesaver, making this feel fancy without any fuss.

Ingredients

For the Pumpkin Pretzel Bites:

• 1 (16-oz) tube refrigerated buttermilk biscuit dough (like Pillsbury Grands!): Forms the base of our soft, fluffy pretzel bites.
• 6 cups water: For the essential boiling step that gives pretzels their signature chewy texture.
• 1/4 cup baking soda: The key ingredient for that classic pretzel flavor and beautiful brown finish.
• 1 large egg, beaten: Creates a glossy egg wash for browning.
• Coarse sea salt or pretzel salt: For that perfect savory crunch on top.
• Small pieces of pretzel stick or pepita: To act as the pumpkin “stems.”

For the Cheese Dip:

• 2 tbsp butter: To build a rich base for our roux.
• 2 tbsp all-purpose flour: Helps thicken the dip to a luscious consistency.
• 1 cup whole milk: Makes the sauce creamy and luxurious.
• 1 cup vegetable broth: Adds a savory depth of flavor.
• 2 cups sharp cheddar cheese, shredded: The star of the show for that classic cheese dip taste.
• 1 cup Monterey Jack cheese, shredded: Adds a fantastic meltiness and mild flavor.
• 1/2 tsp garlic powder: For a little savory punch.
• 1/2 tsp smoked paprika: Brings a subtle, warm smokiness.
• Pinch of cayenne pepper (optional): Just a hint of warmth if you like.

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Start the dip. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it’s golden and smells a bit nutty. Gradually pour in the milk and broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer until it thickens nicely, about 3-4 minutes.
3. Reduce the heat to low. Slowly whisk in the shredded cheeses, one handful at a time, waiting for each addition to melt before adding the next. Stir in the garlic powder, smoked paprika, and optional cayenne. Keep the dip warm over very low heat, stirring occasionally.
4. Now for the pretzels. Bring the 6 cups of water to a boil in a large pot. Carefully whisk in the baking soda—it might bubble up a bit! Reduce heat to a steady simmer.
5. Separate the biscuit dough. Take each biscuit and cut it into 4 equal pieces. Roll each piece into a smooth ball. Using kitchen shears or a sharp knife, make 8 small, shallow cuts around the sides of each ball to create the pumpkin ridges. Don’t cut all the way through!
6. Working in batches, gently lower 6-8 dough pumpkins into the simmering baking soda water. Let them poach for about 20-30 seconds per side—they’ll puff up slightly. Remove them with a slotted spoon, letting excess water drip off, and place them on the prepared baking sheet.
7. Brush the top of each poached pumpkin lightly with the beaten egg. Sprinkle generously with coarse salt. Press a small piece of pretzel stick or a pepita into the top center of each to make the stem.
8. Bake for 12-15 minutes, or until the pretzel bites are a deep golden brown and sound hollow if tapped on the bottom.
9. Let the pretzel bites cool for just a minute or two on the pan before serving. They are best warm! Pour the warm cheese dip into a small bowl and place it in the center of a board or platter. Arrange the pumpkin pretzel bites around it and dig in!

Creative Variations & Substitutions

• Dairy-Free Dip: For a vegan version, use your favorite plant-based butter, milk, and cheeses. The broth is already vegetable-based!
• Everything Bagel Twist: Before baking, sprinkle the egg-washed pretzels with everything bagel seasoning instead of salt for a totally different flavor profile.
• Sweet Option: Turn these into a dessert board! Skip the salt and dip. Instead, brush the baked pumpkins with melted butter and toss them in a cinnamon-sugar mixture. Serve with a cream cheese frosting dip.
• Spice It Up: Add a diced jalapeño or a few dashes of hot sauce to the cheese dip for a little kick.
• Dough Note: If you can’t find buttermilk biscuits, a simple homemade dough or even pizza dough will work in a pinch, though the texture might be a bit chewier.

Perfect Pairings & Serving Ideas

This Pumpkin-Shaped Soft Pretzel Bites & Cheese Dip Board is a star on its own, but it plays well with others! For your Thanksgiving appetizers spread or Friendsgiving food ideas, pair it with some crunchy veggie sticks, apple slices, and perhaps some sliced smoked turkey sausage arranged right on the board. It’s the ultimate holiday appetizers platter. For a full Thanksgiving party food menu, it fits right in before the main event. Honestly, it’s also fantastic with a crisp autumn salad for a lighter lunch.

Oven Temperatures

This recipe is designed for a standard oven preheated to 375°F (190°C). If you’re using a convection oven, reduce the temperature by 25°F and keep a close eye on them, as they may brown a bit faster. Every oven is different, so your baking time might vary by a minute or two.

Storage & Reheating

• Storage: Let any leftover pretzel bites cool completely. Store them in an airtight container at room temperature for up to 2 days. Store leftover cheese dip in a separate airtight container in the fridge for up to 3 days.
• Reheating: To bring back that just-baked magic, reheat pretzel bites on a baking sheet in a 350°F oven for 5-7 minutes until warm and slightly crisp again. Reheat the cheese dip gently in a saucepan over low heat, adding a tiny splash of milk or broth to loosen it up if needed.
• Freezing: You can freeze the un-baked, shaped pretzel bites on a parchment-lined sheet. Once frozen solid, transfer them to a freezer bag. Boil and bake from frozen, adding a couple extra minutes to the baking time. I don’t recommend freezing the cheese dip.

Frequently Asked Questions

• Can I make these pumpkin pretzel bites ahead of time? Absolutely! This is one of my favorite Thanksgiving appetizers easy to prep. You can shape the pumpkins and keep them covered in the fridge for a few hours before boiling and baking. The cheese dip can be made a day ahead and reheated.
• My cheese sauce is too thick. What should I do? No problem! Just whisk in a little more warm milk or broth, a tablespoon at a time, until it reaches your preferred dipping consistency.
• What can I use if I don’t have baking soda? The baking soda bath is what gives these their authentic pretzel taste and texture. It’s pretty essential, so I wouldn’t recommend skipping it.
• Are these good for a Christmas appetizers table too? Of course! These are perfect holiday appetizers for any gathering. For Christmas, you could even use a tiny sprig of rosemary as the stem for a festive look.
• Any other Thanksgiving charcuterie board ideas to go with this? For a larger spread, add some nuts, dried fruits, olives, and maybe a sweet element like fig jam to complement the savory pretzels and dip.