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Pumpkin Graham Crackers Recipe

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★★★★★

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.

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
  • 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

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