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Pumpkin Graham Crackers

These soft Pumpkin Spice Graham Crackers are a great snack for the kids, or use them to make the ultimate s'mores!
Course Snack
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 15 to 20 large crackers
Author Julie Kotzbach


  • 2 1/4 cups of whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup unsalted butter cut into small cubes
  • 1/3 cup honey
  • 3/4 cup pumpkin pie filling
  • 1 tablespoon vanilla
  • 3 tablespoons sugar


  1. In a large bowl, mix together flour, baking soda, salt, and pumpkin pie spice. Add the cold butter and use a fork to cut it into the flour mixture. The mixture will have small pea like pieces in it.
  2. Stir in the honey, pumpkin pie filling, and vanilla; mix well.
  3. Transfer the dough to a sheet of plastic wrap, and wrap. Chill in the refrigerator for 30 minutes.
  4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.
  5. Roll out the dough to about 1/4" thick. Use all-purpose flour to dust your work area and the dough as needed to prevent sticking.
  6. Cut the dough into rectangles or squares and transfer to the prepared baking sheet. poke the tops of the crackers if you're like. Then sprinkle them with some sugar. {You won't use it all.}
  7. Bake for 20 minutes. Allow crackers to cool on the baking sheet for a couple minutes before transferring to a wire rack to cool completely.

Recipe Notes

I wasn't paying attention when I made this recipe, and I used pumpkin pie filling instead of pureed pumpkin (like I thought I had grabbed). The spices with the seasoned pie filling weren't over whelming at all. So don't worry about that.