Pumpkin Crackers

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These pumpkin crackers come together with only 5 ingredients and are a fun snack that can be enjoyed all year long!

Easy pumpkin crackers
EASY PUMPKIN CRACKERS
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It’s officially pumpkin season and these crackers are a great way to use up some of that pumpkin puree you may be stashing for some other baked goods. These crackers are savory and cheesy and can be customized with other seasonings and spices to your taste!

WHAT YOU’LL NEED

Here is what you’ll need to make these easy pumpkin crackers:

Ingredients to make pumpkin crackers
  • Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
  • Parmesan Cheese: The main source of flavor for these crackers. I used grated parmesan cheese so that it would be easy to mix into the dough.
  • All-Purpose Flour: The main ingredient to form the cracker dough.
  • Butter: Added fat to add some moisture to the cracker dough. Make sure that the butter is softened so that it easily incorporates into the dough.
  • Salt: Optional for a little added taste.

PROCESS

  1. Add all of the ingredients to a bowl and mix and knead until a dough is formed.
  2. Sprinkle some flour onto a sheet of parchment paper, place the dough on top and add another sheet of parchment paper on top of the dough. Roll the dough between the two pieces of parchment paper into a rectangle roughly 1/8 of an inch thick (or thinner). Make sure to roll between the two sheets of parchment paper so that the dough does not stick to the rolling pin. Add more flour as needed so that the dough does not stick. For thinner crackers, you can split the dough in half and roll out the pieces separately.
  3. Use a pizza slicer or a knife to slice the dough into rectangular cracker shapes. Separate the crackers so that is space between them and prick them with a fork.
  4. Bake the crackers at 350 degrees F for 10-15 minutes or until the edges are slightly brown. The amount of time needed to bake will vary depending on the thickness of the crackers, so check on the crackers at the 10-minute mark and add more time as needed.
  5. Let the crackers cool completely before serving. They will continue to harden as they cool.
Steps to make pumpkin crackers

STORAGE INSTRUCTIONS

Once cooled, store the crackers in an airtight container at room temperature for up to 5 days. The crackers will soften over time, so they are best to serve fresh or within a couple of days.

Cheesy pumpkin crackers

SUBSTITUTIONS

  • Butter: You may replace the butter with equal parts of a mild-tasting oil like coconut oil.
  • Seasonings: Feel free to incorporate more seasoning and spices into the dough for more flavor (ex: garlic powder, cinnamon, paprika, etc).
Pumpkin crackers served with fruits

RECIPE NOTES

  • Keep a very close eye on these crackers as they are baking so that they do not burn. The bake time will vary depending on the thickness of the crackers, so check on them after a few minutes!
  • The crackers will seem soft once baked but will harden as they cool. They will be more crunchy in texture the thinner the dough is rolled out. If you are looking for more of a biscuit-like texture, roll the dough out normally. For a crunchier cracker, try to roll the dough out as thin as you can.
  • Feel free to add in more spices and seasonings to taste!
Pumpkin crackers

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Cheesy pumpkin crackers
5 from 4 votes

Pumpkin Crackers

These pumpkin crackers come together with only 5 ingredients and are a fun snack that can be enjoyed all year long!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings

Ingredients 

  • cup pumpkin puree
  • cup parmesan cheese, grated
  • ½ cup + 2 tbsp all purpose flour
  • 1 tbsp butter, softened
  • ¼ tsp salt, optional
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Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Add all of the ingredients to a bowl and mix and knead until a dough is formed.
  • Sprinkle some flour onto a sheet of parchment paper, place the dough on top and add another sheet of parchment paper on top of the dough. Roll the dough between the two pieces of parchment paper into a rectangle roughly 1/8 of an inch thick (or thinner). Make sure to roll between the two sheets of parchment paper so that the dough does not stick to the rolling pin. Add more flour as needed so that the dough does not stick. For thinner crackers, you can split the dough in half and roll out the pieces separately.
  • Use a pizza slicer or a knife to slice the dough into rectangular cracker shapes. Separate the crackers so that is space between them and prick them with a fork.
  • Bake the crackers for 10-15 minutes or until the edges are slightly brown. The amount of time needed to bake will vary depending on the thickness of the crackers, so check on the crackers at the 10-minute mark and add more time as needed.
  • Let the crackers cool completely before serving. They will continue to harden as they cool.

Notes

  • Keep a very close eye on these crackers as they are baking so that they do not burn. The bake time will vary depending on the thickness of the crackers, so check on them after a few minutes!
  • The crackers will seem soft once baked but will harden as they cool. They will be more crunchy in texture the thinner the dough is rolled out. If you are looking for more of a biscuit-like texture, roll the dough out normally. For a crunchier cracker, try to roll the dough out as thin as you can.
  • Feel free to add in more spices and seasonings to taste!

Nutrition

Calories: 201.68kcal, Carbohydrates: 30.9g, Protein: 6.54g, Fat: 5.59g, Saturated Fat: 3.18g, Polyunsaturated Fat: 0.36g, Monounsaturated Fat: 1.31g, Trans Fat: 0.12g, Cholesterol: 14.78mg, Sodium: 315.44mg, Potassium: 97.81mg, Fiber: 1.59g, Sugar: 0.78g, Vitamin A: 3336.99IU, Vitamin C: 0.86mg, Calcium: 85.45mg, Iron: 2.04mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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6 Comments

  1. Nathalie says:

    Can the flour be replaced with almond flour?

  2. Christina says:

    Would this work without the parmesan cheese or subbing the cheese for nutritional yeast? Is the parm for binding or for flavor?

    1. Lily Payen says:

      Hi Christina! The parmesan cheese is for the main flavor in these crackers. I haven’t tested these with nutritional yeast so I can’t say for sure but I think it should still work! I hope it works out if you try them out!

  3. Jenny says:

    5 stars
    These are an awesome snack, they taste just like cheezits. I added a little bit of Italian seasoning and it was very yummy. We will definitely be adding these to our normal rotation! Thank you!

    1. Lily Payen says:

      I’m so happy to hear that you enjoyed these crackers! Thank you for sharing your great review, Jenny!😊