Pumpkin Crackers
on Sep 28, 2022, Updated Apr 14, 2026
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If you’re looking for a homemade cracker that’s both easy and allergy-friendly, these pumpkin crackers are it. They’re thin, crisp, and lightly seasoned, and they’re completely egg-free, dairy-free, and nut-free.
These crackers are a great staple to keep on hand for snacking, lunchboxes, or pairing with dips and cheese. The pumpkin puree adds a subtle richness, while the garlic, onion, and paprika bring a delicious savory flavor. Enjoy them as-is, or customize them with your favorite seasonings!
Looking for more fun snacks? You’ll love these homemade animal crackers, copycat goldfish crackers, and buttery homemade ritz crackers!
Table of Contents
What You’ll Need
Here is what you’ll need to make these savory pumpkin crackers:
- Pumpkin Puree: Adds moisture, subtle flavor, and a boost of nutrients.
- All-Purpose Flour: Forms the base of the dough and gives the crackers structure.
- Olive Oil: Adds richness and helps create that crisp texture.
- Seasonings: Brings a subtle sweetness and extra flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Flour: You can swap with whole wheat flour for a heartier texture, though the crackers will be denser.
- Olive Oil: You can use any oil you have on hand or swap it with melted butter.
- Seasonings: Feel free to customize seasonings! You can sprinkle sesame seeds, everything bagel seasoning, or grated parmesan on top before baking for extra flavor.
Step-by-Step Instructions
STEP 1: In a small bowl, mix together the flour, salt, garlic powder, onion powder, and paprika (Images 1 & 2).
STEP 2: In a separate bowl, combine the pumpkin puree with the olive oil. Add in the dry ingredients and mix until a dough forms (Images 3 & 4).
STEP 3: Split the dough in half. Place one half between two sheets of parchment paper and roll it out to about 1/8-inch thickness (Image 5).
STEP 4: Use a pizza cutter or knife to slice the dough into 1-inch squares. Use a toothpick or fork to poke small holes in the center of each cracker (Image 6). This helps prevent the crackers from puffing up while baking and ensures they stay flat and crisp.
STEP 5: Transfer the entire sheet of parchment paper onto a baking sheet. Repeat the process with the second half of the dough.
STEP 6: Bake at 350°F for about 20 minutes, or until the crackers are lightly golden and firm to the touch. Let the crackers cool completely before serving, they will continue to crisp up as they cool.
Storage Instructions
Store the pumpkin crackers in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 1 week. You can also freeze them for up to 2 months in a freezer-safe airtight container.
Tips For Success
- Try to roll the dough to an even thickness so all the crackers bake at the same rate. Aim for 1/8-inch thick so that the crackers come out crispy instead of soft.
- If the dough seems sticky or sticks to the parchment paper, add a little extra flour to help roll it out.
- Don’t skip the holes! Poking holes helps create that classic cracker texture and keeps them from puffing.
- Watch closely while baking. Since ovens vary, keep an eye on them toward the end to avoid over-browning.
- Crisp them up more if needed. If they’re not as crisp as you’d like, bake for an additional 2–3 minutes.
Recipe FAQs
They may need a bit more time in the oven, or they might not have cooled completely yet. They crisp up as they cool.
Rolling to about 1/8-inch thickness is key for crispy crackers. Thicker dough will result in a softer, more bread-like texture.
Yes, just make sure it’s well-puréed and not too watery, as excess moisture can affect the dough consistency. You may want to gently squeeze out extra moisture if needed.
Other Pumpkin Recipes You’ll Love
Pumpkin Waffles (And Pancakes!)
Pumpkin Maple Muffins
Homemade Baby Pumpkin Puffs
Pumpkin Gummies
If you tried these Pumpkin Crackers, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Easy Pumpkin Crackers
Ingredients
- ½ cup pumpkin puree
- 2 tbsp olive oil
- 1 ⅓ cups all-purpose flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground paprika
Instructions
- In a small bowl, mix together the flour, salt, garlic powder, onion powder, and paprika.
- In a separate bowl, combine the pumpkin puree with the olive oil. Add in the dry ingredients and mix until a dough forms.
- Split the dough in half. Place one half between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
- Use a pizza cutter or knife to slice the dough into 1-inch squares. Use a toothpick or fork to poke small holes in the center of each cracker. This helps prevent the crackers from puffing up while baking and ensures they stay flat and crisp.
- Transfer the entire sheet of parchment paper onto a baking sheet. Repeat the process with the second half of the dough.
- Bake at 350°F for about 20 minutes, or until the crackers are lightly golden and firm to the touch. Let the crackers cool completely before serving, they will continue to crisp up as they cool.
Notes
- Try to roll the dough to an even thickness so all the crackers bake at the same rate. Aim for 1/8-inch thick so that the crackers come out crispy instead of soft.
- If the dough seems sticky or sticks to the parchment paper, add a little extra flour to help roll it out.
- Don’t skip the holes! Poking holes helps create that classic cracker texture and keeps them from puffing.
- Watch closely while baking. Since ovens vary, keep an eye on them toward the end to avoid over-browning.
- Crisp them up more if needed. If they’re not as crisp as you’d like, bake for an additional 2–3 minutes.
Where is the best place to store ? And for how long ?!
Hi Jessica! 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.
Can the flour be replaced with almond flour?
Hi Nathalie, I haven’t tested out almond flour as a replacement in this particular recipe, so I can’t say for sure, but here is a recipe for a similar cheddar cracker that uses almond flour as the base that you could probably try instead! https://feedingtinybellies.com/homemade-2-ingredient-cheez-it-crackers/
Would this work without the parmesan cheese or subbing the cheese for nutritional yeast? Is the parm for binding or for flavor?
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!
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!
I’m so happy to hear that you enjoyed these crackers! Thank you for sharing your great review, Jenny!😊