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Healthy homemade Pumpkin Graham Crackers are an easy snack that you and your kids will absolutely love! Baked with whole wheat flour and sweetened naturally with the fall flavors of pure maple syrup and pumpkin, these hearty crackers can be made soft and chewy or slightly crispy.
Easy Homemade Pumpkin Graham Crackers
Have you ever baked something that smelled so good, you just know the end result will be as delicious as it smells? That’s the sensation I get whenever I make these Pumpkin Graham Crackers from scratch. Every time, heavenly aromas of pumpkin and spices filled the house and my kids came running!
These homemade Graham crackers can be baked soft and chewy or slightly crispier, and are a sure sign of fall in our house. I love to make this recipe when the family and I are craving something sweet, but aren’t feeling a major baking spree. They are everything I love in a snack – hearty, flavorful, naturally sweetened and above all, healthy! Even better is that kids love them, too, and they’re such a versatile snack!
Why Are They Called Graham Crackers?
Fun Fact: Graham crackers are the namesake of a 19th century American minister, Sylvester Graham. Along with a vegetarian diet, Graham believed homemade bread from whole grains to be what God and nature intended. As a result, “Graham” flour is a coarser ground whole grain wheat flour used in products that were part of the movement.
Eventually Graham crackers reached large-scale production to become the popular, honey-sweet snack we know and love. Graham crackers are now widely known and used in pie crusts, for s’mores, and as the inspiration for this delicious fall snack!
What You’ll Need
In the spirit of traditional Graham crackers, the key ingredient in this recipe is whole wheat flour. The second is pumpkin puree and maple syrup, for that extra punch of fall flavor. The rest of the ingredients for these Pumpkin Graham Crackers are common pantry items that make this the perfect snack for easy baking. Here’s the full list:
- Whole Wheat Flour: Coarse ground or regular whole wheat are both good options.
- Pumpkin Pie Spice: This blend of cinnamon, ginger, nutmeg, clove and allspice brings serious pumpkin pie vibes. You can buy a premix in the supermarket or blend your own.
- Butter: A single stick of chilled unsalted butter works best, since it’s easy to cut into small cubes!
- Maple Syrup: Pure maple syrup gives these healthy crackers the best natural flavor. You really can’t beat the real thing! If you’re unable to use pure maple syrup, honey or brown sugar are the next best options.
- Pumpkin Puree: Pure pumpkin puree, and not pumpkin pie filling.
- Baking Soda
- Salt: Helps balance the sweetness of the maple syrup.
- Vanilla
- Optional: Maple sugar, cinnamon sugar, or coarse sugar for sprinkling over the crackers before baking.
How to Store
Store your Pumpkin Graham Crackers in an airtight container or cookie jar for up to 4-5 days, perfect to have on hand for snacking!
Pumpkin Cookies
Ingredients
For the cookies:
- 1 cup light brown sugar , packed
- ½ cup unsalted butter , softened
- ¼ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten free one-to-one flour blend (recommended: King Arthur Flour Measure for Measure)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Cinnamon or more pumpkin pie spice , for garnish
For the frosting:
- 8 ounces cream cheese , softened
- ½ cup unsalted butter , softened
- 1 teaspoon vanilla
- Pinch of salt
- 2 cups powdered sugar , sifted
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, add your flour, pumpkin pie spice, baking soda, baking powder, and salt, and whisk it together. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together. Then add in your egg, vanilla, and pumpkin puree, and stir again until everything is incorporated.
- Add the dry mixture to the wet and mix well until a soft cookie dough forms.
- Scoop the dough with a 2-tablespoon scoop onto your prepared baking sheet, leaving enough space for the cookies to spread. Bake at 350°F for 12-14 minutes until done.
- While the cookies are baking, prepare the frosting by combining the cream cheese, butter, vanilla, and salt in a large bowl and beat with a hand mixer or stand mixer on medium until smooth.
- Reduce the speed to low and gradually add the sifted powdered sugar. Once it begins to come together, beat on medium-high speed until smooth and creamy.
- Let the cookies cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Use a knife or spoon to apply a generous topping of cream cheese frosting to each cookie. Garnish with a little cinnamon and enjoy!
Did you make this?
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