Homemade Pumpkin Graham Crackers

Name: Homemade Pumpkin Graham Crackers
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 18
Cuisine: Global
Ingredients: 120 grams cup (about all purpose flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; 2 Tbsps dark brown sugar, packed; 1 large egg, beaten; 2 Tbsps granulated sugar; 21 grams tablespoon (about honey; 5 Tbsps milk, divided; 118 milliliters pumpkin puree (un-spiced); 1 teaspoons salt; 2 Tbsps vegetable oil; 113 grams cup (about whole wheat flour

Homemade Pumpkin Graham Crackers might be just the hor d'oeuvre you are searching for. This recipe serves 18. One serving contains 82 calories, 2g of protein, and 2g of fat. Head to the store and pick up pumpkin puree, milk, vegetable oil, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 3 hours.

Instructions

In a medium bowl, sift together the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, cinnamon, baking powder and salt. Set aside.

Ingredients you will need

Whole Wheat Flour

Granulated Sugar

Baking Powder

Brown Sugar

Cinnamon

Salt

Equipment you will use

Bowl

In a separate bowl, combine the egg, oil, honey, and pumpkin puree.

Ingredients you will need

Canned Pumpkin

Honey

Egg

Cooking Oil

Equipment you will use

Bowl

Whisk until combined. It will be lumpy and weird looking, but don't panic. It will become normal once you mix it with the dry ingredients.

Equipment you will use

Whisk

Stir the wet ingredients into the dry ingredients, mixing until incorporated. The dough may be pretty dry.

Ingredients you will need

Dough

Add up to 2 tablespoons of the milk to moisten it. You want the dough moist enough to stick together with a lightly crumbly texture—not to the point where it gets sticky. The dough will be slightly crumbly, but should hold together when you clump it with your hands.

Ingredients you will need

Dough

Milk

Turn the dough out onto a lightly floured board and pat into a rough square shape, about 1-inch thick. Wrap the dough in plastic and let chill in the refrigerator for two hours or overnight.

Ingredients you will need

Dough

Wrap

When you’re ready to bake the crackers, preheat the oven to 375°F. Line two baking sheets with parchment paper.

Ingredients you will need

Crackers

Equipment you will use

Baking Paper

Baking Sheet

Oven

Turn the dough onto a generously floured surface and knead it gently by hand until it holds together (the dough will be somewhat crumbly at the edges, which is OK; kneading will help it hold together).

Ingredients you will need

Dough

Pat the dough into a rough square shape again, then roll it out to about 1/8-inch thick. If you’re having difficulty rolling it this thin, or just prefer a more substantial cracker, it is totally fine to keep the dough thicker, you’ll just get a few less crackers.

Ingredients you will need

Crackers

Dough

Roll

Cut the dough into approximately 3- by 5- inch rectangles with either a knife or a pizza cutter. Clean up any ragged edges by pressing the flat side of a knife gently against the sides.

Ingredients you will need

Dough

Equipment you will use

Pizza Cutter

Knife

Transfer to the prepared baking sheets using a spatula. Re-roll scraps to get more graham crackers.

Ingredients you will need

Graham Crackers

Roll

Equipment you will use

Baking Sheet

Spatula

Prick each square several times with the tines of a fork or a toothpick. These crackers won’t spread too much during the baking process, so you can keep them fairly close to one another on the sheet.

Ingredients you will need

Crackers

Spread

Equipment you will use

Toothpicks

Brush the tops lightly with the remaining 3 tablespoons of milk.

Ingredients you will need

Milk

Bake for 14-18 minutes, or until the crackers are lightly browned.

Ingredients you will need

Crackers

Equipment you will use

Oven

Remove from the oven, transfer to a wire cooling rack, and cool completely. The crackers will be quite soft to begin, but will harden and become crunchy after a few hours. Store in an airtight container at room temperature for up to 10 days.

Ingredients you will need

Crackers

Equipment you will use

Wire Rack