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


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  • 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


  1. In a mixing bowl, cream sugar, pumpkin, and butter together.
    Mix eggs into sugar mixture until completely incorporated.
  2. In another mixing bowl, sift flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Mix butter milk and zests together.
  4. Add 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.
  5. Chill dough for 24 hours.
  6. Preheat oven to 425'F
  7. Roll 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

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