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. 

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. 

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.

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. 

After 30 minutes, preheat the oven to 350º F. Remove one half of the dough from the fridge. 

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. 

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. 

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. 

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.