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

How to Make Pumpkin Kringla


  • 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.

Printable Recipe Card

About Pumpkin Kringla

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