Simple Pumpkin Cracker Recipe

Round, glossy finished, brown crackers in a white bowl sitting on a wooden surface.

This simple pumpkin cracker recipe packs real pumpkin spice flavor into a homemade snack that feels right at home in the fall season. They’re quick to pull together, lightly sweet, and just the thing to set out with cheese, jam, or even a cozy bowl of soup.

Course Snacks

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 1

Servings servings

Calories 123kcal

Author Diane Gail

Ingredients

1 1/2 cups all-purpose flour + more for dusting
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 cup pumpkin puree 100% pure pumpkin
3 tablespoons salted butter melted
1 large egg
2 tablespoons water
2 tablespoons granulated sugar

US Customary - Metric

Instructions

Whisk dry ingredients: Mix flour, baking powder, cinnamon, ginger, and nutmeg together until evenly combined.
Add wet ingredients: Stir in pumpkin and melted butter until blended.
Refrigerate: Cover and refrigerate for 1 hour to firm up.
Divide dough: Split into two pieces, working with one at a time for easier rolling.
Roll out dough: Place on a well-floured surface, sprinkle flour on top, and roll to ¼-inch thickness, no thinner.
Cut into shapes: Use cookie cutters or a knife to cut crackers, rerolling scraps as needed.
Prep baking sheet: Lay crackers out on a silicone or parchment-lined sheet.
Brush tops: Beat egg with water and brush over each cracker to help the sugar topping stick.
Add topping: Sprinkle sugar generously over the tops so the crackers bake up with a sweet finish.
Dock centers: Pierce the middle of each cracker with a skewer to keep them from puffing up as they bake.
Bake: Place in a 350°F oven for 25 minutes, then let them cool right on the pan.

Notes

Use pure pumpkin puree: Skip pie filling since it has added sugar and spices that will throw the recipe off balance.
Keep dough chilled: Resting it in the fridge before rolling helps firm it up, making rolling and cutting much easier.
Flour generously: This dough is on the wetter side, so dust your work surface and the top of the dough well before rolling.
Mind your thickness: Stick close to ¼ inch, even leaning slightly thicker, since rolling thinner can make the crackers turn chewy as they sit.
Watch the bottoms: These can brown quickly in the oven, so peek underneath near the end of baking time to avoid burning them.

Nutrition