Ingredients

2 1/4 cups (270g) all purpose flour or gluten free all purpose flour

1/2 cup (107g) packed brown sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice* (or substitute 2 tsp pumpkin pie spice)

1/2 tsp baking soda

1/2 tsp salt

7 Tbsp (100g) unsalted butter (cold, cut into small pieces)

4 1/2 Tbsp pumpkin puree (not pumpkin pie filling)

2 Tbsp honey (spray the tablespoon with non-stick spray before measuring)

2 Tbsp sugar

1 1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice

Instructions

Step 1: In a medium bowl, combine the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt. (Note: you can substitute 2 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg, and allspice.)

Step 2: Cut the cold butter into small pieces, then use your fingers or a pastry cutter to work it into the dry ingredients until you have pea-sized pieces of butter. Do this quickly to prevent the butter from melting.

Step 3: Stir in the pumpkin puree and honey with a spatula until combined. The dough will be thick. If it feels too dry, add 1/2 tsp of water.

Step 4: Divide the dough in half and shape each half into a disk. Wrap with plastic wrap and refrigerate for 30 minutes to firm up the dough.

Step 5: Preheat the oven to 350º F. Remove one disk of dough from the refrigerator.

Step 6: Lightly flour a silicone baking mat and your rolling pin. Flatten the dough disk by hand, then roll it out gently in all directions until it’s about 1/2 cm thick. Add flour sparingly to prevent sticking but avoid rolling the dough too thin to prevent burning.

Step 7: Cut the rolled dough into squares using a pizza cutter. You can eyeball the size or use a ruler for precision.

Step 8: Poke each cracker twice with a fork, then sprinkle generously with the cinnamon-pumpkin spice-sugar mixture.

Step 9: Bake for 18-20 minutes. For softer crackers, remove after 20 minutes. For crunchier crackers, bake an additional 5-8 minutes. Let cool completely to test doneness and bake longer if needed.

Step 10: While still warm, use the pizza cutter to re-score the cracker lines so they break easily once cooled. Store in an airtight container.

Tips & Variations

For a gluten-free option, substitute with a gluten-free all-purpose flour blend.

Use pumpkin pie spice instead of individual spices to simplify the recipe.

If dough is too sticky after chilling, dust your hands and rolling surface with a little extra flour.

Try adding a pinch of ground cloves for extra warmth and depth.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, not pumpkin pie filling, as the filling contains added sugars and spices that can alter the flavor and texture of the crackers.

How do I make the crackers more crunchy?

Bake them an extra 5 to 8 minutes after the initial 20-minute bake, and ensure you roll the dough to about 1/2 cm thickness — thinner dough can burn, while thicker dough stays softer.