Pumpkin Graham Crackers Recipe

Introduction

These Pumpkin Graham Crackers offer a delightful fall twist on a classic treat. Infused with warm spices and natural pumpkin flavor, they are perfect for snacking or pairing with your favorite spreads.

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 and 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)
• 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, baking soda, and salt. (If using pumpkin pie spice, substitute 2 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg, and allspice.)
2. Step 2: Cut the cold butter into small pieces, then use your fingers or a pastry cutter to cut it into the dry ingredients until you have pea-sized pieces. Work quickly to keep the butter cold.
3. Step 3: Add the pumpkin puree and honey, stirring with a spatula to combine. The dough will be thick; if too dry, add 1/2 tsp water.
4. Step 4: Split the dough in half and form each half into a disk. Cover with plastic wrap and refrigerate for 30 minutes to firm up.
5. Step 5: Preheat your oven to 350º F. Remove one disk of dough from the fridge.
6. Step 6: Lightly flour a silicone baking mat and your rolling pin. Flatten the dough disk by hand, then roll it out evenly to about 1/2 cm thickness, adding flour sparingly to prevent sticking.
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, then generously sprinkle the top 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, bake an additional 5-8 minutes. Cool completely to assess doneness.
10. Step 10: While crackers are still warm, use the pizza cutter to gently re-score along the cut lines to make breaking easier once cooled. Store in an airtight container.

Tips & Variations

• Substitute 2 teaspoons of pumpkin pie spice for the individual spices for a simpler mix and a stronger pumpkin flavor.
• If your dough feels too sticky after adding pumpkin, chill it longer or add a small amount of flour while rolling out.
• Try mixing in finely chopped nuts or cinnamon chips for added texture.
• Use gluten free flour to make this recipe gluten free without sacrificing flavor.

Storage

Store Pumpkin Graham Crackers in an airtight container at room temperature for up to one week. They maintain their crunch best when kept away from moisture. If they soften, you can crisp them briefly in the oven at 300º F for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, pumpkin pie filling contains added sugars and spices which will alter the flavor and texture. Use plain pumpkin puree for the best results.

How do I make the crackers crispier?

Bake the crackers for an additional 5-8 minutes after the initial 18-20 minutes. Let them cool completely before storing to allow them to crisp up fully.

Pumpkin Graham Crackers Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

These homemade Pumpkin Graham Crackers are a delightful fall-inspired treat, blending warm spices with rich pumpkin puree for a perfectly soft or crunchy snack. Made from scratch with simple ingredients, they offer a comforting twist on classic graham crackers, ideal for snacking or pairing with your favorite spreads.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 to 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 36 crackers (depending on size cut) 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Butter:

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

Wet Ingredients:

• 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 the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt thoroughly. If using pumpkin pie spice as a substitute, replace individual spices accordingly.
2. Cut in Butter: Add cold, cubed butter to the dry ingredients. Using fingers or a pastry cutter, cut the butter into the mixture until pea-sized pieces form without melting the butter.
3. Add Pumpkin and Honey: Stir in the pumpkin puree and honey with a spatula until combined into a thick dough. If too dry, add 1/2 teaspoon of water.
4. Chill Dough: Divide dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up the dough.
5. Preheat Oven and Prepare Dough: Preheat oven to 350ºF (177ºC). Remove one dough disk from the fridge.
6. Roll Dough: Lightly flour a silicone baking mat and rolling pin. Flatten dough disk by hand, place on mat, and roll out evenly to about 1/2 cm thickness, adding flour sparingly to prevent sticking without over-drying.
7. Cut Squares: Using a pizza cutter, cut rolled dough into evenly sized squares as desired.
8. Dock and Sprinkle: Poke each cracker twice with a fork, then sprinkle generously with the cinnamon, pumpkin pie spice, and sugar mixture.
9. Bake: Bake for 18-20 minutes. For softer crackers, remove at 20 minutes. For crunchier texture, bake an additional 5-8 minutes. Let cool to check texture and rebake if needed.
10. Rescore and Store: While still hot, rescore along cut lines with the pizza cutter to make breaking easier once cooled. Store cooled crackers in an airtight container.

Notes

• Use cold butter to achieve the best texture; warm butter will make the dough too soft.
• Chilling the dough is essential to prevent stickiness and ensure easier rolling.
• The thickness of the crackers can be adjusted; thinner crackers will be crunchier but risk burning.
• Adjust the baking time based on desired cracker softness or crunchiness.
• Substitute 2 tsp pumpkin pie spice for the combination of cinnamon, ginger, nutmeg, and allspice if preferred.

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