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Pumpkin Graham Crackers Recipe

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★★★★★

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.

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

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

Find it online: https://platedandproud.com/pumpkin-graham-crackers-recipe/