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Pumpkin Crackers

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 40 Chips
Author: The Kitchen Prep


  • 1 cup all purpose flour
  • ¼ - ½ teaspoon salt {plus extra for sprinkling}
  • 3 tablespoons canned pumpkin puree
  • About 4 tablespoons water*


  • Preheat the oven to 400 degrees. Prepare a baking pan by lining with parchment paper, or simply use a pizza stone. Let the pan or stone heat up with the oven.
  • In the bowl of a stand mixer, combine flour, salt and pumpkin puree. Add water 1 tablespoon at a time until a firm dough forms -- you don't want it to be too wet or sticky, so adding water slowly and watching for the desired consistency will help ensure that you don't add too much liquid.
  • Turn dough out onto a floured surface and knead it a few times until slightly elastic, shaping it into a ball. Set it aside and let it rest for about 20 minutes.
  • Divide the dough into 4 equal pieces. Roll each piece out as thin as possible using a rolling pin -- you want it to be as thin as you can get it so they bake up nice and crisp. Give it some elbow grease & work those abs, then you won't feel as bad as eating a few extra crackers. {If desired, cut out pumpkin shapes using a cookie cutter or a pizza cutter, or simply roll out into one thin, "artisanal-looking" piece.} Repeat with remaining dough.
  • Optional: Spray dough with a little olive oil {I just use my Misto} or non-stick cooking spray and sprinkle with desired seasonings like salt or sesame seeds.
  • Place rolled dough onto hot baking pan or pizza stone and bake for about 8-10 minutes or until they are browned and crisp.
  • Remove from oven and allow to cool -- they'll crisp up a little more. Once cooled, break large pieces into smaller shapes. Serve with spreads, cheese or dips.