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

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

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.
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.
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.
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.
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.
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.
Cut the crackers: Use a pizza cutter to slice the dough into squares, either by eye or with a ruler for precision.
Prick and sprinkle: Poke each square twice with a fork and generously sprinkle with the cinnamon-pumpkin spice-sugar mixture.
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.
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