These Gluten Free Pumpkin Cookies obviously don’t exactly qualify as graham crackers since they aren’t made with graham flour or whole wheat flour. But they are still sweet and delicious.
Sift the brown rice flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and pumpkin pie spice into a large bowl.
Add the chilled cubed butter and cut it in using a pastry cutter or fork until you have small, crumbly bits.
Work in the maple syrup, pumpkin, and vanilla with a wooden spoon or spatula. Give it some time to absorb the moisture.
Once the dough is smooth, cover it with plastic wrap, and let it chill in the fridge. I leave mine in for at least 30 minutes.
While the dough is chilling, preheat the oven to 350°F, and prepare the baking sheets by lining them with silicone baking mats or parchment paper.
Lightly dust gluten free flour over a countertop or another flat surface and remove your dough from the fridge. Placing your dough onto the surface, roll it to about 1/4-1/2 inch in thickness.
Using a small knife, cut out about 1 1/2 inch squares or rectangles. Using a chopstick or thin skewer, prick holes in the tops.
Bake the cookies until they’re set, about 16-18 minutes. To make them more like soft and chewy graham crackers, bake them until they’re lightly browned.
Once baked, allow them to cool on baking sheets for about two or three minutes. Transfer them to racks to cool completely and then serve or store them!
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