STUFFED CINNAMON SUGAR PUMPKIN PRETZELS

Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

In a large bowl, add the flour, oat flour, coconut sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to combine.

Then, fold in the greek yogurt, pumpkin puree, and honey until fully combined. Chill the yogurt in the fridge for 15 minutes.

Prepare the filling by gently swirling the cream cheese and granola butter together.

Remove from the fridge and lay the dough out on a lightly floured surface. Divide evenly into 8 pieces.

Roll each piece out into a rectangle, ~6” in length. Spread about 1 tbsp of the cream cheese mixture on each of the flattened pieces. Then, fold the sides over to completely cover the filling, and roll into a rope.

Fold the ropes into a pretzel shape and place on the prepared baking sheet.

Beat together the egg and water, and then brush on top of each pretzel.

Bake the pretzels for 23-25 minutes or until golden brown.

Once removed from the oven, immediately brush with melted butter, and then sprinkle the cinnamon sugar mixture on top.