Pumpkin Pie Spice Graham Crackers

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:

  1. This dough freezes well.
  2. If you don’t have a pumpkin-shaped cutter, use a round cutter or rectangular cutter.
  3. The extra of sprinkling of cinnamon-sugar is optional.
  4. The longer the dough chills, the more flavorful it gets.

Homemade Pumpkin Pie Spice Graham Crackers

Adapted from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
  4. 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.
  5. 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.
Posted in The Smart Cookie Cook and tagged , , , .

Colleen Bierstine

6 Comments

  1. I LOVE graham crackers and often eat them as a dessert. Sorry I can’t share your sentiment there, but can imagine how out of this world these are. And how cute to put them in a pumpkin shape! love it! I will pin this for later.

  2. So, I’ve seen homemade graham cracker recipes floating around, but these officially look the yummiest. Just shot to the top of my “must try” list!

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