Store-bought graham crackers are usually the last thing on my “Stuff I Want to Eat” list. They never excited me growing up, and even now, the only way I enjoy them is in a s’more. However, that all changed a few months ago when I experienced Homemade Graham Crackers for the first time.
That moment was mind-blowing. Everything I knew about graham crackers was shattered into one thousand little crumbs. New doors swung open before me, revealing an array of graham cracker-related possibilities. If I had known that graham crackers could be like that, then I would’ve turned away from the cardboard they sell at grocery stores and switched over to homemade without a second thought.
Since the Homemade Graham Cracker recipe I tried was so versatile, I decided to make it fit for fall by turning it into Pumpkin Pie Spice Graham Crackers. With the addition of sweet and warm pumpkin pie spices plus an outer-coating of cinnamon-sugar, these guys go from plain Jane to flavorful and fall-fied. They taste like the holidays; in fact, they remind me of a Christmas cookie, but with that classic graham cracker flavor. These homemade guys are so much better than store-bought. They’re crisp, chewy, and buttery, Like the decadent and refined cousin of what you get in a box. Perhaps my favorite part is that the dough is egg-free, so I can eat all I want.
Will I still turn my nose up at graham crackers from a box? Most likely. But no longer shall I shun all graham crackers from my diet; these homemade Pumpkin Pie Spice Graham Crackers are good enough to make again and again.
A Few Tips Before You Get Cooking:
- This dough freezes well.
- If you don’t have a pumpkin-shaped cutter, use a round cutter or rectangular cutter.
- The extra of sprinkling of cinnamon-sugar is optional.
- The longer the dough chills, the more flavorful it gets.
Homemade Pumpkin Pie Spice Graham Crackers
- Heaping 1 1/2 cups all-purpose flour
- 1 1/3 cups graham flour
- 2 tsp. cinnamon
- 1/4 tsp. clove
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup packed dark brown sugar
- 3 tablespoons honey
- 3/4 cup cinnamon-sugar
- Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
- Turn the dough out onto a piece of plastic wrap and shape into a disk. Wrap and chill in the fridge for at least 2 hours (or up to 5 days). Remove the dough from the fridge and let it sit at room temperature for about 15 minutes before proceeding.
- To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
- Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Using a pumpkin cookie cutter (or a ruler and a pastry cutter or a sharp knife), cut the dough into your desired shapes; use a spatula to transfer the rectangles to the prepared baking sheets as you go, leaving about 3/4-inch space between them. Reroll the scraps of dough, and cut out more cookies.
- Using a fork, gently poke dotted lines onto the graham crackers. Sprinkle with cinnamon-sugar. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown and firm to the touch, about 8 – 10 minutes. Transfer the baking sheets to wire racks and allow the cookies to cool for a minute or two before removing them to the racks to cool completely. The cookies will crisp up as they cool. Store in an airtight container for up to 5 days.