Description

Delight in the cozy flavors of fall with these homemade Pumpkin Graham Crackers. Featuring warm spices like cinnamon, ginger, nutmeg, and pumpkin pie spice, combined with smooth pumpkin puree and a touch of honey, these crackers are perfectly crisped to your liking and ideal for snacking or pairing with your favorite spreads.

Ingredients

Scale

Dry 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 for cinnamon, ginger, nutmeg and allspice)
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

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)

Topping

2 Tbsp sugar
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice

Instructions

Mix Dry Ingredients: In a medium bowl, combine the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt. Optionally, use 2 tsp pumpkin pie spice in place of cinnamon, ginger, nutmeg, and allspice.
Cut in Butter: Cut the cold butter into small pieces and use your fingers or a pastry cutter to quickly mix it into the dry ingredients until the butter pieces are about pea-sized, ensuring the butter remains cold and solid.
Add Wet Ingredients: Stir in the pumpkin puree and honey with a spatula until thoroughly combined. If the dough seems too dry, add up to 1/2 tsp water to bring it together.
Chill Dough: Divide dough in half, shape each half into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes to firm up the dough for easier rolling.
Preheat Oven & Prepare Dough: Preheat your oven to 350ºF (175ºC). Remove one half of the dough from the fridge to roll out.
Roll Out Dough: Lightly flour a silicone baking mat and your rolling pin. Flatten the dough disk and roll it out evenly in all directions to about 1/2 cm thickness, using flour sparingly to avoid drying the dough.
Cut Crackers: Using a pizza cutter, cut the dough into squares of your desired size. You can measure for precision or eyeball the cuts.
Dock and Sprinkle: Poke each cracker twice with a fork then generously sprinkle with the cinnamon-pumpkin spice-sugar topping mixture for extra flavor and a slight crunch.
Bake: Bake the crackers for 18-20 minutes. For softer crackers, remove at 20 minutes; for crunchier texture, bake an additional 5-8 minutes. You can also cool and test, then re-bake if desired crunch is not reached.
Finish and Store: While the crackers are still warm, use the pizza cutter to re-score the lines to make breaking easier once cooled. Store the crackers in an airtight container once completely cooled.

Notes

Substitute 2 tsp pumpkin pie spice for the combination of cinnamon, ginger, nutmeg, and allspice for a simplified spice mix.
Make sure the butter is cold to achieve a flaky texture in the crackers.
If dough feels too sticky while rolling, sprinkle a little more flour but avoid over-flouring which can lead to tough crackers.
Adjust baking time depending on your desired texture—soft or crunchy crackers.
Store crackers in an airtight container to maintain freshness for up to one week.

Prep Time: 15 minutes
Cook Time: 20-28 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: pumpkin graham crackers, homemade graham crackers, fall snack, pumpkin spice crackers, autumn recipes, baked pumpkin cookies