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Pumpkin Graham Crackers

These homemade pumpkin graham crackers are packed with pumpkin spice flavor and give store bought grahams a run for their money! You can easily make these graham crackers gluten free with GF all purpose flour! Your family will love eating these pumpkin spice graham crackers all fall.

pumpkin graham crackers in a pile in a metal bowl with pumpkins in the background

Friends, I want to give you the confidence to make homemade graham crackers. Yes, it takes more time than buying a box at the store, but they turn out so good and it’s a really great recipe for kids to help with.

Making my own homemade graham crackers makes me feel like Martha Stewart. A woman who has no fear in the kitchen 💁‍♀️

We all start at a different place with our kitchen confidence, and I’m here to help you with yours!

pumpkin graham crackers in a pile in a large white bowl on a wooden background

There’s a little secret about these pumpkin spice graham crackers..

You can make them to be soft or crunchy (or anywhere on the spectrum) depending on how long you bake them. Bake them for 20 minutes for a soft cracker or for 25-28 minutes for a crunchy cracker. Remember that the crackers will become crunchier as they cool.

How to make pumpkin graham crackers gluten free

We have made these graham crackers gluten free with awesome results by using King Arthur’s Gluten Free measure for measure flour. Substitute that flour as a one for one replacement.

how to make pumpkin graham crackers with ingredients collage

How to properly measure flour

Use a spoon to scoop the flour into the measuring cup. Then use a butter knife to level off the excess flour. Do not stick the measuring cup into the bag of flour and do not pack the flour into the cup – both will result in an increase in flour, making your baked goods dry. Another way to accurately measure flour is with a food scale.

Can I cut these fall graham crackers into fun shapes?

YES! Use cookie cutters to create any shape you want, be sure to use a fork to poke a few holes. Then place the shapes on a silicone lined baking sheet and bake for 15 minutes. Check to see their doneness, and continue baking if you want them crunchier.

how to roll out pumpkin graham crackers collage

How to roll out homemade graham crackers

My preferred method for rolling out graham crackers is described:

Sprinkle a little flour onto a silicone baking mat. Take half of the dough, flatten into a flat disk with your hands, then place in the middle of the baking mat. Lightly sprinkle the top of the dough with flour and lightly cover your roller with flour. Gently roll out the dough, rolling in all directions, until the dough is about 1/2 cm in thickness – be sure to add more flour as needed. But use the flour as sparingly as possible.

I would say it’s pretty to roll the dough too thick then too thin. If the dough is too thin, it will burn and you’ll have burnt super crunchy crackers.

pumpkin graham crackers in a pile in a large white bowl on a wooden background

How to cut the graham crackers

Once the dough is rolled to the appropriate thickness, use a pizza cutter to cut the dough into squares. You can eye-ball the cuts or measure them with a ruler if you want to get technical.

Then poke each cracker twice with a fork. Then generously sprinkle the grahams with the cinnamon-pumpkin spice-sugar mixture and bake! Once the crackers are done baking but still hot, use the pizza cutter to rescore your previous lines – they will break easily once cool!

pumpkin graham crackers in a pile in a metal bowl with pumpkins in the background

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Pumpkin Graham Crackers

Pumpkin Graham Crackers

Yield: about 50 crackers
Additional Time: 1 hour 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 & 1/4 cups all purpose flour or gluten free all purpose flour
  • 1/2 cup 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 the cinnamon, ginger, nutmeg and allspice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 7 tbsp 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 the honey)

Pumpkin Spice Cinnamon Sugar topping

  • 2 tbsp sugar
  • 1 & 1/2 tsp cinnamon
  • 1 & 1/2 tsp pumpkin pie spice

Instructions

  1. In a medium bowl, combine the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt. *NOTE you can substitute 2 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg and allspice. 
  2. Cut the cold butter into small pieces, then use your fingers or a pastry cutter to cut it into the dry ingredients. You are essentially breaking the really cold butter into small pieces as quickly as possible so that the butter does not melt. Stop cutting the butter in once you have pea sized pieces of butter. 
  3. Add the pumpkin puree and honey, stir to combine with a spatula. It will be thick! If the dough is too dry, add 1/2 tsp of water.
  4. Split the dough in half and fatten into a disk shape. Cover the dough with plastic wrap and refrigerate for 30 minutes. The dough is too wet and sticky to bake immediately, therefore chilling it in the fridge helps to firm it up. 
  5. After 30 minutes, preheat the oven to 350º F. Remove one half of the dough from the fridge. 
  6. My preferred method for rolling out graham crackers is described: Sprinkle a little flour onto a silicone baking mat. Take half of the dough, flatten into a flat disk with your hands, then place in the middle of the baking mat. Lightly sprinkle the top of the dough with flour and lightly cover your roller with flour. Gently roll out the dough, rolling in all directions, until the dough is about 1/2 cm in thickness - be sure to add more flour as needed. But use the flour as sparingly as possible. I would say it’s pretty to roll the dough too thick then too thin. If the dough is too thin, it will burn and you’ll have burnt super crunchy crackers. 
  7. Once the dough is rolled to the appropriate thickness, use a pizza cutter to cut the dough into squares. You can eye-ball the cuts or measure them with a ruler if you want to get technical.
  8. Then poke each cracker twice with a fork. Then generously sprinkle the grahams with the cinnamon-pumpkin spice-sugar mixture. 
  9. Bake for 18-20 minutes. At this point it depends on how you prefer your grahams. If you like them soft, remove them from the oven after 20 minutes. If you like them crunchy, bake for an additional 5-8 minutes. The great thing about this recipe is that you can pull the crackers out of the oven, let them cool completely to see how done they are and decide to put them back in the oven if they aren't crunchy enough. 
  10. Once the crackers are done baking but still hot, use the pizza cutter to rescore your previous lines - they will break easily once cool! Store in an air tight container.

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3 comments

  1. I would like to try it someday, if i have a time.. Thanks to sharing this………..

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