Cinnamon Sugar Soft Pretzels with Pumpkin Caramel Dipping Sauce

1. Preheat your oven to 400 F (200 C) and bring a large pot of water to a boil while you prepare the pretzel dough.
2. In a large bowl, combine the flour (1 3/4 cup), 2 1/2 tsp (likely salt), and 1/8 tsp baking powder. Then add in the Greek yogurt (1 cup), 2 tbsp sugar, and 1/2 tsp cinnamon. Mix everything together until it comes together to form a cohesive ball of dough using your hands.
3. Transfer the dough ball to a lightly floured work surface. Flatten and shape the dough into a 6-inch disk.
4. Using a pizza cutter, cut the dough disk into 8 equal pieces. Roll each piece out into a log approximately 12 inches long. Wetting your hands can help with this process. Keep your work surface floured as you roll.
5. Line a baking sheet with parchment paper and spray it with cooking oil. Shape the logs into pretzel forms. Once the water is boiling, add 2 tbsp baking soda to the pot. Carefully add 2-3 pretzels at a time to the boiling water and let them boil for about 15 seconds, or until they rise to the top. Use a slotted spatula to remove the pretzels from the pot (letting excess water drain) and transfer them to the prepared baking sheet. Bake for 20-25 minutes, or until the pretzels are golden brown.
6. While the pretzels are baking, prepare the pumpkin caramel dipping sauce. In a small saucepan, mix together the full-fat coconut milk (1/2 cup), pumpkin puree (1/3 cup), light brown sugar (1/4 cup), and vanilla (1/2 tsp). Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, until the sauce has thickened.
7. In a bowl, mix together 1/2 cup sugar and 1 tbsp cinnamon for the coating. Once the pretzels are ready, brush them with the 2 tbsp melted butter (or coconut oil) and then dip them into the cinnamon sugar mixture to coat evenly. Serve immediately, dipping the warm pretzels into the pumpkin caramel sauce.