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.