Pumpkin Graham Cracker Cookies


Pumpkin Graham Cracker Cookies
filled with Peanut Butter & Co Smooth Operator


My oldest daughter requested pumpkin crackers “like the graham crackers I made” so I whipped up these Pumpkin Graham Cracker Cookies. They are great alone, with dips, made into sandwiches with your favorite nut butter, ice cream sandwiches, or would also make delicious smores! I wanted to make them into little pumpkins but when I went to grab a pumpkin cutter after I rolled them I realized I didn’t have a small pumpkin so I decided to make circles.


Pumpkin Graham Cracker Cookies

Makes 9 dozen 1 1/2″ circle crackers

½ c coconut palm sugar

⅓ c unsweetened almond milk (used So Delicious Unsweetened Almond Milk Plus, also good with So Delicious Pumpkin Spice Coconut Milk)

1/3 c canned pumpkin, not pie filling

¼ c ground flax seed

¼ c coconut oil, melted

2 TBSP maple syrup or raw agave

1 TBSP molasses

2 1/2 c buckwheat flour

1 TBSP ground cinnamon

1 1/2 tsp ground ginger

1 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1 tsp baking soda

1 tsp sea salt

1 TBSP vanilla extract

2 tsp pumpkin pie spice mixed with 2 TBSP coconut palm for sprinkling on top, optional


*Alternatively you can use 3 tablespoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, allspice, and cloves. If you want more of a gingerbread flavor you can also increase the molasses to 2 tablespoons.


Pulse all the dry ingredients together, including the sugar, in a food processor until combined. Add the wet ingredients, and process until a dough has formed. Dough will be firm and slightly sticky. Wrap dough in plastic wrap and place in the refrigerator for 1 hour.

Preheat the oven to 325. Place half of the dough half on a large piece of parchment paper dusted with buckwheat flour or I use a fondant mat. Roll to an 1/8th of an inch thick using a floured rolling in. Alternatively place a second piece of parchment paper on top, and use a rolling pin to roll out. Cut with desired cutter and place on a baking sheet, they won’t spread so you can place them fairly close. Repeat with remaining dough. Sprinkle with optional pumpkin pie spice coconut palm sugar. Bake crackers for 20-24 minutes or until dried out but not burned. Remove from oven and let cool for 5 minutes, then place crackers on a wire rack to finish cooling and become crisper.  Store cooled crackers in an airtight container for up to 2 weeks.


Fresh baked Pumpkin Graham Cracker Cookies


Pumpkin Graham Cracker Cookies
filled with Justin’s Vanilla Almond Butter