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Thick and chewy Gluten Free Pumpkin Graham Crackers pack extra fall flavor from real pumpkin and pumpkin pie spice into this classic snack. More soft and tender than your usual grahams, these maple-sweetened cookies are sure to be a kid-favorite, especially when dunked in a glass of milk.
Why You’ll Love These Pumpkin Graham Crackers
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Moderate
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 Gluten Free Pumpkin Graham Crackers. Every time, heavenly aromas of pumpkin and spices filled the house and my kids came running!
My kids, like most, love snacking on grahams. Their namesake, Sylvester Graham, created them as a wholesome snack that aligned with his beliefs in a vegetarian diet that includes lots of whole grains. So, as a mom, I’ve always felt this naturally sweetened, lightly spiced snack, while yes, still essentially a cookie, is a better option for a sweet treat. Here are more reasons to love them…
- Soft and chewy. Though not crunchy like traditional graham crackers, I think you’ll love the thick cookies that melt in your mouth. The pumpkin puree gives them that tender texture that makes them ideal even for the little ones. However, if you prefer the crisp variety, you can always roll them thinner and bake them a bit longer.
- Fantastic fall flavors. Besides adding natural sweetness in place of processed sugar, the maple syrup complements the cinnamon, nutmeg, ginger, and allspice in the pumpkin pie spice that is essential in any pumpkinny treat.
- So versatile. While perfect just for munching or dunking in milk or Chai tea, you can use these pumpkin graham crackers to make s’more, pie crusts, cookie sandwiches, and more.
What You’ll Need
While I often use a 1-to-1 gluten free blend in my recipes, I think this one benefits from using the individual flours and starches. However, you are welcome to give it a try. Plus it only has a few other simple pantry ingredients. Here are the other ingredients in this pumpkin graham cracker recipe. Scroll down to the recipe card for the full amounts and instructions.
- Gluten Free Flours: This uses the common combination of brown rice flour, tapioca starch, and potato starch. You can try using a 1:1 gluten free baking blend like Pillsbury Multipurpoese Baking Blend or Bob’s Red Mill 1-to-1, but I haven’t tested it.
- Xanthan gum: Helps hold the dough together and give it the right texture.
- Baking Soda
- Salt: You always need a pinch in baked desserts to balance the sweetness and make the flavors pop.
- Pumpkin Pie Spice: By now everyone knows this mix of cinnamon, ginger, nutmeg, clove and allspice that is the ultimate in fall flavors. You can mix the individual spices yourself, like my Pumpkin Pie Spice, or buy it already made. Just be sure the brand you use is gluten free, such as McCormick.
- Butter: You’ll need unsalted butter that is well-chilled.
- Maple Syrup: Make sure to use real maple syrup for a healthier sweetener option that also adds rich, robust flavor.
- Pumpkin Puree: Just pumpkin puree, not pumpkin pie filling.
- Vanilla
- Optional: Maple sugar, cinnamon sugar, or coarse sugar for sprinkling over the crackers before baking.
How to Make Gluten Free Pumpkin Graham Crackers
While these cookies do require a few more steps than simply mixing and scooping, they still come together fairly easily. Just follow my steps and tips below to make the dough easier to handle. The detailed instructions are in the recipe card further down.
- Make the flour mixture. Sift the brown rice flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and pumpkin pie spice into a large bowl. Then cut in the chilled cubed butter until you have small, crumbly bits.
- Finish and chill dough. Work in the maple syrup, pumpkin, and vanilla with a wooden spoon or spatula. Cover it with plastic wrap, and let it chill in the fridge. I leave mine in for at least 30 minutes.
- Cut the cookies. Lightly dust gluten free flour over a countertop and roll the dough to about 1/4-1/2 inch in thickness. Using a small knife, cut out about 1 1/2 inch squares or rectangles. Prick holes with a chopstick or thin skewer.
- Bake and cool. Bake the cookies until they’re just set to keep them soft and chewy. Keep them in slightly longer if you’re going for more traditional crispy crackers. Cool on the pans for 2-3 minutes before transferring to racks to cool completely.
Tips for Success
- Sift the Dry Ingredients: Sifting is important to allow the flours and spices to distribute evenly and blend more uniformly later on.
- Chill the Dough: To make it easier to roll out and handle the dough and to allow the gluten free flour to fully absorb the moisture, be sure to chill it well. It needs at least 30 minutes, but you can also leave it overnight.
- Make them Crispy: If you prefer a more crunchy cookie, roll them thinner. I would check them after about 15 minutes or so to make sure they aren’t getting too dry or burnt.
- Make them Ahead: These gluten free pumpkin cookies freeze well, as does the dough. You can make a batch of dough, wrap it tightly, place it in a place it in a plastic freezer storage bag, and keep it in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Store your cookies in an airtight container or cookie jar for up to 4-5 days, perfect to have on hand for snacking! Or freeze for longer storage.
Ways to Use Them
While it doesn’t get much better than dunking homemade pumpkin cookies in milk or enjoying with a cup of tea, I love using them in other recipes, too! Here are some ideas:
- Ice Cream: Sandwich with a scoop of Caramel Apple Ice Cream or your favorite ice cream to make a fall treat. You can also use these Pumpkin Graham Crackers for my Graham Cracker Chocolate Chunk No-Churn Ice Cream.
- Cookie Sandwiches: Spread a layer of Vanilla Frosting or go crazy and try Chocolate Frosting between two cookies for a sweet sammie.
- Dipping: Set out some pumpkin graham crackers with sweet dips like Caramel Apple Cookie Dough Dip or a Chocolate Chip Cheese Ball.
- Make Parfaits: Use them as the base in Pumpkin Cheesecake Mousse Parfaits.
- S’mores: Take the campfire treat to another level by adding a piece of chocolate and a toasted marshmallow. If you really want to go gourmet, make your s’more with Toffee Pumpkin Spice White Chocolate Bark.
More Gluten Free Pumpkin Recipes
Gluten Free Pumpkin Graham Crackers
Ingredients
- 1 3/4 cups brown rice flour, plus more for flouring your work surface
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 1/8 teaspoon xanthan gum
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (one stick) unsalted butter, chilled and cut into small cubes
- 1/2 cup pure maple syrup
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 Tablespoon pure vanilla extract
- Optional maple sugar, cinnamon sugar, turbinado or coarse sugar
Instructions
- Sift the brown rice flour, tapioca starch, potato starch, xanthan gum, pumpkin pie spice, baking soda, and salt together into a large bowl.
- Add the cold, cubed butter to the bowl. Using a pastry cutter or fork, cut in the butter until you have small crumbly bits.
- Add the maple syrup, pumpkin, and vanilla and mix well with a wooden spoon or spatula giving time for the gluten free flour to absorb the moisture.
- Roll dough into a ball, cover with plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper.
- On a lightly floured surface, roll the dough to about 1/4-1/2 inch thickness.
- Using a sharp knife, cut into about 1 1/2 inch squares or rectangles. Prick holes in the top (I used a chopstick). Sprinkle with your choice of sugar, if desired.
- Bake for 16-18 minutes, or until set and lightly browned (longer if you would like the crispier).
- Cool on baking sheets for about two or three minutes, then transfer to racks to cool completely. Store in an airtight container.
Did you make this?
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These are great! Not really graham crackers but enjoying the just the same. I did weep my pumpkin first to drain the moisture out.
Yes, definitely more soft and chewy, but the recipe was based on graham cracker recipe and evokes some of the flavor, which is why I have it that name. But glad you enjoyed them anyway!
Can I use pumpkin from a can? I know you directly differently but I’m in a rural town that doesn’t get a lot of produce like that. If so, should i cut moisture from something else? Excited to try!
Hi Sandi,
I apologize for the delay in my response. Yes, canned pumpkin puree is what I use to make the recipe. Just be sure that it’s 100% pumpkin puree and not pumpkin pie filling.
Thanks for your lovely, healthy, yummy recipe,they turned out to be awesome, smells nice , although mine didn’t have the colour of yours,mine was brownish, don’t know why,but taste yummy, every body liked it, thanks again.
I’m glad to hear that you enjoyed the graham crackers recipe, Azza!
I have never had luck making crispy pumpkin anything. Something about the pumpkin renders everything soft. These are good, but no way are my kids going to accept them as crackers. Very poofy and soft. Sort of a very thin cake? Not gonna work out as a pie crust, folks. (Cookies for ice cream sandwiches, though? That could work.)
Call them Pumpkin Cookies? 🙂 They taste yummy regardless of what you call them, and I love the ice cream sandwich idea!
These cookies sound so yummy, can’t wait to try them. However is it possible to cut the butter out a little bit?
I have not tried it, so can’t confirm the results. You may be able to sub in something like Greek yogurt. If you do, let me know.
How many cookies (1.5 inch squares) does one recipe make?
OK, I’ll be honest, I forgot to count before my boys started devouring them. Quite a lot!
these look like yummy crackers!
Thanks! My boys loved them!