These crackers are crispy, light and packed with pumpkin, very versatile as you can top with all kind of stuff such as fresh or dry herbs, fresh ground black pepper, Himalayan salt, grated cheese…you name it.
– Pumpkin crackers…really?
Fall came and I realized that I had not baked or cooked anything with pumpkin…somehow I was in a weird mood…nothing really appealed to me…cake, bread or pie…yes, indeed weird mood…when I saw that my homemade jar of crackers were about to hit the bottom…a little light flood my mind..and I had one of the “ah-ha” moment…why not pumpkin crackers?
– What can I top the crackers with?
I pretty much follow my recipe of homemade crackers, rolled it out thin and sprinkled one sheet with fresh grounded black pepper and the other one with fresh rosemary. Alternatively you can add in the dough fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…as described in simple homemade crackers.
– Is it good?
Since it was mine first time using pumpkin puree for making crackers and really did not know what to expect, I halved the recipe from my regular measurement…and I must tell you that I regret…
The crackers were so good, light, crispy and all pumpkin color. We ate most of it plain, considering that there was black pepper and rosemary flavors…dip can be totally omitted so good these are.
– Let’s go to the recipe…
- 250 g all-purpose flour or bread flour
- 15 g sugar
- 4 g salt
- 150 g pumpkin puree (not pumpkin pie filling)
- 30 g butter, unsalted
- Fresh ground black pepper
- Fresh rosemary, finely chopped
Place all the ingredients, expect black pepper and rosemary in a mixer bowl. Attach the bowl and dough hook to the mixer. Turn the to speed 2 until a ball forms and all the ingredients are well incorporated.
Remove the dough from the mixer and place in a container with lid and let it rest for about 1 hour.
Once the gluten of the dough has relaxed, split the dough into two small balls.
Preheat the oven to 250F
Using a rolling pin, roll out the dough until approximately 14 x 11 in (35 x 28 cm) from the center to the edge, there is no need to be very precise.
Sprinkle freshly grounded black pepper on the pumpkin sheet, using the rolling pin gently roll until all the ground pepper are fixed into the dough. Repeat the same with the fresh rosemary.
Bake for approximately 40 minutes, turning the baking pan half way during the baking time to ensure even bake.
Remove from the oven, let it cool completely on a wire rack.
Roughly break the sheet into smaller rustic pieces.
Store in an air-tight container.
– More pumpkin recipes? Take a look at these…
Did you know that pumpkin has many healthy nutrients? Pumpkin is a rich source of dietary fiber, contains potassium and vitamin C which are known to lower blood pressure. Also antioxidant such as beta-carotene which could prevent degenerative eye disease.
These look super crunchy! I love the idea adding pumpkin puree in them.
I never would have thought to make crackers with pumpkin, what a terrific idea.
This recipe is so original! Love these. We would probably sit down and eat the whole batch in one sitting. LOL
I have never made crackers before. After seeing this recipe I know that I should. The crackers sound yummy. I can see why you didn’t need any dip with them.
Juliana these pumpkin crakers look wonderful and healthy!! xo