Pumpkin Crackers Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 0.5 tsp baking powder, 1 tsp salt, and 0.5 tsp granulated sugar until evenly distributed.

Cut in butter

Add 0.25 cup cold cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add pumpkin and liquids

Stir in 0.5 cup pumpkin purée and 1 tbsp olive oil to the crumb mixture. Add 2 tablespoons ice-cold water a little at a time, mixing after each addition, until the dough comes together into a soft but not sticky ball. You may not need the full amount of water, or you may need an extra teaspoon—add just enough to bring the dough together.

Rest and chill

Turn the dough out onto a lightly floured surface, press into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 20–30 minutes to firm up. Chilling helps roll thinner crackers.

Mix spices

While the dough chills, combine 0.5 tsp ground cinnamon, 0.25 tsp ground cumin, and 0.25 tsp black pepper in a small bowl. These spices will be folded into or sprinkled on the dough for a warm, savory-sweet profile.

Roll out dough

Remove the chilled dough from the refrigerator and divide into two equal portions for easier handling. Working with one portion at a time, place dough between two sheets of parchment paper and roll out as thinly as possible (1/16 to 1/8 inch / about 1.5–3 mm). Thinner dough yields crisper crackers.

Apply spice and egg wash (optional)

If you want the spices integrated on top, lightly brush the rolled dough with a thin layer of beaten egg white (from 1 egg white) or a light drizzle of water/olive oil. Sprinkle half of the spice mixture evenly over the surface and gently press the spices into the dough with the rolling pin or the palm of your hand so they adhere.

Cut crackers

Using a sharp knife, pizza cutter, or crinkle cutter, cut the rolled dough into desired shapes and sizes (suggested: 2-inch squares or rounds). Transfer the cut crackers with the parchment to a baking sheet. Prick each cracker once or twice with a fork to prevent puffing.

Add seeds and salt

If using, brush any exposed edges lightly with water or egg white and sprinkle 1 tbsp sesame seeds and 0.5 tsp coarse sea salt evenly over the crackers.

Bake

Bake crackers in the preheated 350°F (175°C) oven for 12–18 minutes, rotating the sheets halfway through. Baking time depends on thickness and size; watch for golden edges and fully dry, crisp centers. If crackers are still soft after initial time, continue baking in 2–3 minute increments.

Cool completely

Remove crackers from the oven and let them cool completely on the baking sheets for 10 minutes, then transfer to a wire rack to cool fully. They will crisp up as they cool.

Serve or store

Serve crackers with 0.25 cup cream cheese or labneh and an optional drizzle of 1 tsp honey or maple syrup. Store cooled crackers in an airtight container at room temperature for up to 4–5 days.