Pumpkin Spice Graham Crackers Recipe

Introduction

These pumpkin graham crackers offer a seasonal twist on a classic treat, blending warm spices with rich pumpkin flavor. They are perfect for snacking, adding to desserts, or enjoying with a cup of tea. Homemade and lightly spiced, they’re a delightful fall indulgence.

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 with 2 tsp pumpkin pie spice)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 7 Tbsp (100g) unsalted butter, cold and 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

1. Step 1: In a medium bowl, combine the flour, brown sugar, 1 tsp cinnamon, ginger, nutmeg, allspice (or pumpkin pie spice), baking soda, and salt. Mix well.
2. Step 2: Cut the cold butter into small pieces. Using your fingers or a pastry cutter, quickly break the butter into the dry ingredients until you have pea-sized pieces. Avoid melting the butter.
3. Step 3: Add the pumpkin puree and honey to the mixture. Stir with a spatula until combined. If the dough feels too dry, add 1/2 tsp of water.
4. Step 4: Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to firm up the dough.
5. Step 5: Preheat your oven to 350ºF (175ºC). Remove one dough disk from the fridge.
6. Step 6: Lightly flour a silicone baking mat. Flatten the dough disk slightly by hand and place it on the mat. Sprinkle flour over the dough and rolling pin. Roll the dough gently in all directions until about 1/2 cm thick, adding flour sparingly as needed.
7. Step 7: Use a pizza cutter to cut the dough into squares of your preferred size.
8. Step 8: Poke each cracker twice with a fork. Generously sprinkle the crackers with the sugar, cinnamon, and pumpkin pie spice mixture.
9. Step 9: Bake for 18-20 minutes. For softer crackers, remove after 20 minutes; for crunchier ones, bake an additional 5-8 minutes. Cool completely and decide if further baking is needed for desired crispness.
10. Step 10: While still hot, rescore the crackers along the cut lines with the pizza cutter. Let them cool fully before breaking apart. Store in an airtight container.

Tips & Variations

• Substitute 2 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg, and allspice for a simpler spice mix.
• Use chilled butter to create a flaky, tender texture.
• For extra crunch, extend baking time carefully to avoid burning.
• Roll dough on a silicone mat or parchment paper to prevent sticking.
• Spraying the tablespoon with non-stick spray before measuring honey helps it slide out easily.

Storage

Store these crackers in an airtight container at room temperature for up to one week. Keep them dry to maintain crispness. If they soften over time, you can re-crisp them briefly in a 300ºF (150ºC) oven for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling contains added sugars and spices that may affect the dough’s consistency and flavor.

Can these crackers be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for all-purpose flour.

Pumpkin Spice Graham Crackers Recipe

---

★★★★★

4.8 from 150 reviews

• Author: Elara
• Total Time: 45 minutes
• Yield: Approximately 40 crackers (depending on size) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Pumpkin Graham Crackers are a delightful twist on a classic favorite, combining warm autumn spices with the natural sweetness of pumpkin puree. Perfectly crisp yet subtly chewy, these homemade crackers are ideal for snacking or pairing with your favorite toppings. With a simple ingredient list and straightforward steps, you can create freshly baked pumpkin graham crackers that bring cozy fall flavors to your kitchen.

---

Ingredients

Scale 1x2x3x

Main 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 with 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 tablespoon with non-stick spray before measuring)

Topping

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

---

Instructions

1. Combine dry ingredients: In a medium bowl, mix together the flour, brown sugar, cinnamon, ginger, nutmeg, allspice (or pumpkin pie spice substitute), baking soda, and salt until well incorporated.
2. Cut in the butter: Add the cold, chopped butter to the dry ingredients. Use your fingers or a pastry cutter to quickly break the butter into pea-sized pieces without melting it to create a crumbly mixture.
3. Add wet ingredients: Stir in the pumpkin puree and honey with a spatula until the dough comes together. If too dry, add 1/2 teaspoon of water to help form the dough.
4. Chill the dough: Divide the dough into two equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to firm up, making it easier to roll out.
5. Preheat the oven: Set your oven to 350º F (175º C) as the dough chills. Remove one disk of dough from the refrigerator when ready to proceed.
6. Roll out the dough: Lightly flour a silicone baking mat and sprinkle flour on the dough and rolling pin. Flatten the dough disk and roll it out evenly to about 1/2 cm thickness, adding flour sparingly to prevent sticking. Avoid rolling too thin to prevent burning.
7. Cut the crackers: Use a pizza cutter to slice the dough into squares, either by eye or with a ruler for precision.
8. Prick and sprinkle: Poke each square twice with a fork and generously sprinkle with the cinnamon-pumpkin spice-sugar mixture.
9. Bake: Place the baking mat with cut dough onto a baking tray and bake for 18-20 minutes. For softer crackers, remove at 20 minutes; for crunchier ones, bake an additional 5-8 minutes. Cool and test doneness, baking longer if needed.
10. Rescore and store: While crackers are still warm, re-cut along the scored lines with a pizza cutter to ease breaking once cooled. Store completely cooled crackers in an airtight container to maintain crispness.

Notes

• Use cold butter and work quickly to keep butter pieces intact for a flaky texture.
• If desired, substitute all individual spices with 2 teaspoons of pumpkin pie spice for convenience.
• Honey measuring tip: spray tablespoon with non-stick spray before measuring to prevent sticking.
• Chilling the dough is crucial to prevent sticky dough and ensure easier rolling.
• Adjust baking time based on preferred cracker texture—soft or crunchy.
• Store crackers in an airtight container to keep them fresh and crisp.

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

Keywords: pumpkin graham crackers, homemade graham crackers, pumpkin snacks, autumn recipes, fall baking, pumpkin spice crackers