Pumpkin Kringla

Maggie May Schill


Kringla is a traditional Norwegian pastry. It is sort of like a pretzel, but sweeter.
I've been making them for years, but recently started adding pumpkin to the mix during the autumn months. It adds a delicious, modern touch to this classic baked good. YUM!

★★★★★ 1 vote
about 30-40 pieces
24 Hr
10 Min


4 c
all-purpose flour
1 1/2 c
2 large
eggs, well beaten
1 c
pumpkin puree
1/2 c
butter milk
1/2 c
butter, unsalted (softened)
1/4 tsp
1 tsp
baking soda
1 tsp
baking powder
1 Tbsp
orange zest
1/2 Tbsp
lemon zest
1 1/2 tsp
pumpkin pie spices


1In a mixing bowl, cream sugar, pumpkin, and butter together.
Mix eggs into sugar mixture until completely incorporated.
2In another mixing bowl, sift flour, baking powder, baking soda, pumpkin pie spice, and salt.
3Mix butter milk and zests together.
4Add butter milk mixture and flour mixture to the sugar mixture, alternating between butter milk and flour until all the ingredients are completely incorporated into a stiff dough.
5Chill dough for 24 hours.
6Preheat oven to 425'F
7Roll dough out into 1/2 inch ropes. Tie ropes into any shape knot you desire.
Bake for about 10 minutes, or until golden brown.
Use an egg wash before baking, if desired, to get a more glossy finish.
Cool for 10 minutes before eating.
Glaze with a simple sugar icing if desired for a neat look.

About this Recipe

Main Ingredient: Flour
Regional Style: Scandinavian
Dietary Needs: Vegetarian