½cupcanned pumpkin puree (not pumpkin pie filling)
1teaspoonpumpkin pie spice
Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Whisk together warm water, yeast and honey. Allow to rest for 5 minutes.
Add flour, salt, pumpkin pie spice, and pumpkin puree to water-yeast mixture and mix until dough comes together.
Transfer dough to a very well floured surface and knead a few times. Allow to rest for 10 minutes.
Roll dough into a long log and divide into 12 equal pieces. Roll each piece into a long log (about 16-18 inches) twist dough into a pretzel shape (click [url:1]HERE[/url] for some picture on how to do this).
Fill a pot with about 2-3 inches of water. Bring to a boil. Slowly sprinkle baking soda into water (careful, it will bubble and foam).
Carefully drop a pretzel into the water. Allow to boil for 30 seconds. Use a slotted spoon to transfer to a paper towel. Repeat with remaining pretzels. Place pretzels on greased baking sheet. (You may need to bake them in two batches). Bake for 10-15 minutes until pretzels are lightly browned. Allow to cool for a few minutes.
Whisk together cinnamon and sugar, then spread it out in a layer on a plate. Brush melted butter onto baked pretzels, then dip the buttered side into the cinnamon sugar, move it around to coat the front of the pretzel well with cinnamon and sugar. Repeat with remaining donuts.
For the frosting, mix together powdered sugar, vanilla, and cream cheese until smooth. Add milk one tablespoon at a time until desired consistency is reached. (I like it a little bit thinner for drizzling, thicker for dipping). Serve with pretzels.
Store wrapped individually in airtight container at room temperature up to three days.