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This Pretzel Salad takes that sweet-and-salty holiday favorite and gives it a seasonal upgrade with a hint of pumpkin pie spice baked right into the buttery pretzel crust. Topped with a creamy whipped layer and fruity Jell-O topping, it’s nostalgic, festive, and irresistibly good — the perfect make-ahead dessert for Thanksgiving or any fall gathering.
Why You’ll Love This Recipe!
A cozy twist on a classic. The buttery pretzel crust gets a sprinkle of pumpkin pie spice for a fun fall flavor that makes this dessert feel fresh yet nostalgic.
Sweet, salty, creamy, and fruity. Every bite has that perfect balance of textures and flavors — crunchy pretzels, creamy filling, and a bright Jell-O layer.
Perfect for the holidays. A beautiful make-ahead dessert that looks festive on any Thanksgiving or holiday table.
Crowd-pleasing and nostalgic. Everyone loves a good Jell-O salad, and this one brings back memories with a delicious seasonal update.
Make Ahead. Make the day of holiday cooking easier by making this pretzel salad a day or two ahead. Keeps great in the fridge.
Ingredients Needed
- Pretzel Sticks
- Sugar, granulated sugar and brown sugar
- Pumpkin Pie Spice
- Butter, melted
- Cranberry Flavored Gelatin
- Canned Mandarin Oranges
- Cream Cheese
- Frozen Whipped Topping
How to Make Pretzel Salad
- Crush pretzels by placing them in a plastic bag and crushing with a rolling pin.
- Combine crushed pretzels, brown sugar and pumpkin pie spice in a bowl.
- Add melted butter and stir to coat.
- Press mixture into bottom of a 9×13 baking dish that has been prepared with cooking spray.
- Bake at 350 degrees F for 9 minutes.
- Remove from oven and allow to cool completely.
- Drain mandarin oranges, keeping the juice.
- Bring water to a boil in a large pan.
- Add gelatin and stir until dissolved.
- Add cold water to the mandarin orange juice to equal 2 cups of liquid. Stir into gelatin.
- Refrigerate until partially set and thickened, about 2 hours.
- Beat cream cheese and granulated sugar with a mixer until smooth and fluffy.
- Fold in whipped topping.
- Spread mixture over pretzel crust. Put in fridge to chill.
- Chop mandarin oranges and add into thickened gelatin.
- Pour carefully over cream cheese layer.
- Return dessert to refrigerator and allow to totally set up.
- Garnish with whipped cream and a mandarin orange and serve.
Tips from leigh Anne
- Keep the crust crisp. Make sure the pretzel crust cools completely before adding the creamy layer. A warm crust will make it soggy instead of crunchy.
- Seal the creamy layer. Spread the cream cheese mixture all the way to the edges of the pan — this creates a “seal” that keeps the Jell-O layer from seeping into the crust.
- Let each layer set. Give each layer time to chill before adding the next. The Jell-O should be slightly thickened (not watery) before pouring it over the cream layer.
- Don’t skip the pumpkin spice. It’s the secret twist that makes this version stand out! The warm spice in the crust adds just the right amount of fall flavor without overpowering the classic taste.
- Chill before serving. Let the pretzel salad set in the fridge for at least 4 hours — or overnight — for perfect layers and easy slicing.
- Get clean slices. Use a sharp knife and wipe it clean between cuts for those pretty, picture-perfect servings.
- Fruit Options. Instead of oranges you can use fresh berries or frozen berries
Frequently Asked Questions
What flavor of jell-o works best for Pretzel Salad?
Strawberry Jell-o and raspberry Jell-o are classic choices, but you can get creative — cranberry or cherry are perfect for the holidays and pair beautifully with the pumpkin spice crust.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream gives a richer flavor. Just make sure it’s whipped to stiff peaks so it holds up well in the layers. Use a heavy cream.
How long does pretzel salad last in the refrigerator?
It will stay fresh for about 2–3 days when covered tightly. After that, the crust may start to soften — but it’s usually gone long before then!
Can I make it without the pumpkin pie spice in the crust?
Of course! If you prefer the classic version, just leave it out and follow the rest of the recipe as written.
This Pumpkin Spice Pretzel Salad is the perfect blend of old-fashioned charm and modern holiday flavor. It’s sweet, salty, creamy, and just a little bit spiced — a cozy twist on the classic Jell-O dessert everyone loves. Whether it’s served at Thanksgiving, a holiday potluck, or a festive family dinner, it’s sure to bring a smile and a little nostalgia to the table. One bite, and you’ll see why this dessert is a holiday tradition worth keeping (with a delicious fall upgrade!).
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Pretzel Salad
Ingredients
- 2 1/2 cups pretzel sticks
- 3 Tbsp. brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup butter melted
- 2 cups boiling water
- 1 6 oz. pkg. cranberry flavored gelatin
- 1 1/4 to 1 1/2 cups cold water
- 1 11 oz. can mandarin oranges drained and juice reserved
- 1 8 oz. pkg cream cheese softened
- 1 cup granulated sugar
- 1 8 oz. container frozen whipped topping thawed
Instructions
- Heat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray
- Put pretzels in a plastic bag and crush with a rolling pin.
- Put into bowl and combine with brown sugar and pumpkin pie spice.
- Stir in butter.
- Press mixture into bottom of pan and bake for 9 mimutes. Cool
- In a large pan bring 2 C water to a boil. Add gelatin and stir until dissolved.
- Add in enough cold water to reserved juice to equal 2 cups. Stir in to gelatin.
- Refrigerate until partially set and thickened about 2 hours.
- In a mixer beat cream cheese and granulated sugar until smooth and fluffy.
- Fold in whipped topping.
- Spread mixture over pretzel crust
- Chop mandarin oranges and add into thickened gelatin.
- Carefully pour over cream cheese mixture.
- Return to refrigerator and allow to totally set up.
Tips & Notes:
- Keep the crust crisp. Make sure the pretzel crust cools completely before adding the creamy layer. A warm crust will make it soggy instead of crunchy.
- Seal the creamy layer. Spread the cream cheese mixture all the way to the edges of the pan — this creates a “seal” that keeps the Jell-O from seeping into the crust.
- Let each layer set. Give each layer time to chill before adding the next. The Jell-O should be slightly thickened (not watery) before pouring it over the cream layer.
- Don’t skip the pumpkin spice. It’s the secret twist that makes this version stand out! The warm spice in the crust adds just the right amount of fall flavor without overpowering the classic taste.
- Chill before serving. Let the pretzel salad set in the fridge for at least 4 hours — or overnight — for perfect layers and easy slicing.
- Get clean slices. Use a sharp knife and wipe it clean between cuts for those pretty, picture-perfect servings.
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CakeSpy says
Love this one – I have heard it is a Utah specialty!
Leigh Anne says
Yes, I believe they do eat a lot of jello in Utah 🙂