Pumpkin Graham Crackers Recipe

Introduction

These pumpkin graham crackers offer a seasonal twist on a classic favorite, blending warm spices with rich pumpkin flavor. Perfect for snacking or pairing with your favorite fall drinks, they are crisp, flavorful, and easy to make at home.

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 2 tsp pumpkin pie spice as a substitute)
• 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 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, baking soda, and salt. (You can substitute 2 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg, and allspice.)
2. Step 2: Cut the cold butter into small pieces. Use your fingers or a pastry cutter to 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 and stir with a spatula until combined. The dough will be thick; if it feels too dry, add 1/2 tsp of water.
4. Step 4: Divide the dough in half and shape each half into a disk. Cover with plastic wrap and refrigerate for 30 minutes to firm up the dough.
5. Step 5: Preheat the oven to 350ºF (175ºC). Remove one dough disk from the fridge.
6. Step 6: Lightly flour a silicone baking mat and the rolling pin. Flatten the dough disk by hand and place it on the mat. Roll out the dough 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. Sprinkle generously with the mixture of 2 Tbsp sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp pumpkin pie spice.
9. Step 9: Bake for 18-20 minutes. Remove after 20 minutes for soft crackers or bake an additional 5-8 minutes for crunchier ones. Let cool completely to assess texture, and bake longer if needed.
10. Step 10: While still warm, use the pizza cutter to re-score the crackers along the cut lines. Once cooled, break into pieces and store in an airtight container.

Tips & Variations

• For a gluten-free option, substitute with your favorite gluten-free all purpose flour blend.
• If you prefer spicier crackers, add a pinch of cloves or increase the pumpkin pie spice.
• Use non-stick spray on your measuring spoon for honey to prevent sticking and get an accurate measurement.
• Roll the dough slightly thicker if you want a softer cracker, thinner for extra crispiness—but watch carefully to avoid burning.

Storage

Store the cooled pumpkin graham crackers in an airtight container at room temperature for up to 1 week. They can also be frozen for longer storage; thaw at room temperature before eating. Reheat briefly in a low oven to refresh crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, use pure pumpkin puree and not pumpkin pie filling, as the filling contains added sugars and spices that can affect the dough’s texture and sweetness.

How do I make my crackers crispier?

Bake the crackers longer—up to 5-8 additional minutes after the initial 20 minutes—and allow them to cool completely. If needed, you can return them to the oven for a few minutes to achieve your preferred crunch.

Pumpkin Graham Crackers Recipe

Print Recipe

★★★★★

4.6 from 307 reviews

Delight in these homemade Pumpkin Graham Crackers that perfectly balance warm spices and natural pumpkin flavor. Made with a blend of cinnamon, ginger, nutmeg, and allspice, these crackers are sweetened with brown sugar and honey, offering a comforting autumn treat. Crispy on the edges and tender in the center, they’re great for snacking, dipping, or pairing with your favorite spreads.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20-28 minutes
• Total Time: 45-50 minutes
• Yield: About 40–45 crackers 1x
• Category: Dessert
• 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
• 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

1. Combine dry ingredients: In a medium bowl, mix together the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt. You may substitute 2 tsp pumpkin pie spice for the combination of cinnamon, ginger, nutmeg and allspice if preferred.
2. Cut in butter: Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to break the butter into pea-sized pieces quickly, making sure it doesn’t melt during the process.
3. Add wet ingredients and form dough: Stir in the pumpkin puree and honey using a spatula until the mixture combines into a thick dough. If the dough feels too dry, add 1/2 tsp of water to achieve the right consistency.
4. Chill the dough: Divide the dough into two halves. Shape each half into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up the dough for easier rolling.
5. Preheat oven: After chilling, preheat your oven to 350º F (175º C). Remove one disk of dough from the fridge for rolling.
6. Roll out dough: Lightly flour a silicone baking mat and flatten the dough disk by hand in the center of the mat. Sprinkle flour on top of the dough and lightly on your rolling pin. Roll the dough evenly in all directions to approximately 1/2 cm thickness, using minimal flour to prevent sticking but avoid over-thinning the dough to prevent burning.
7. Cut into squares: Using a pizza cutter, cut the rolled dough into squares of desired size, using a ruler for precision if desired.
8. Prepare for baking: Poke each cracker twice with a fork to prevent puffing during baking, then evenly sprinkle the topping mixture of sugar, cinnamon, and pumpkin pie spice over the crackers.
9. Bake the crackers: Bake in the preheated oven for 18-20 minutes. For softer crackers, remove at 20 minutes; for crunchier texture, continue baking for an additional 5-8 minutes. You can cool and re-bake if needed to reach your preferred crunchiness.
10. Final scoring and storage: While the crackers are still hot, use the pizza cutter to rescore along the previously cut lines to ensure neat breaking once cooled. Store cooled crackers in an airtight container to maintain freshness.

Notes

• You can substitute 2 teaspoons of pumpkin pie spice for the combination of cinnamon, ginger, nutmeg, and allspice to simplify the spice mix.
• Chilling the dough is essential to firm it up for easier rolling and to prevent sticking or tearing.
• Use pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced dough.
• Spraying the tablespoon with non-stick spray before measuring honey helps it slide out easily and ensures accurate measurement.
• Adjust baking time according to your texture preference; softer crackers require less baking, while crunchier ones need more time.
• Rescoring hot crackers guarantees clean breaks and prevents cracking unintentionally.

Keywords: pumpkin crackers, graham crackers, pumpkin spice, fall recipe, homemade crackers, autumn snack