Sourdough Pumpkin Crackers

Sourdough Pumpkin Crackers are sweet, savory, and crunchy. Furthermore, they are delicious on any Autumn-themed Charcuterie Board, and they are easy to make. Finally, with less than 10 ingredients, these will become your favorite go-to Fall crackers for every occasion!

Sourdough Pumpkin Cracker Ingredients

• Sourdough Discard
• Organic Pumpkin Puree
• King Arthur Organic All-Purpose Flour
• Unsalted Butter
• Pink Salt
• Pumpkin Spice
• Olive Oil
• Sea Salt
• Pumpkin Seeds

Creating the Sourdough Pumpkin Cracker Dough

1. First, preheat the oven to 325 degrees Fahrenheit.
2. Next, in a glass or ceramic mixing bowl, combine all of the ingredients (except for the flaky salt and Pumpkin Seeds).
3. Then, using a Sourdough or Dutch Whisk, mix all of the ingredients until just combined.
4. Finally, pour the Sourdough Pumpkin Cracker dough out onto a Nonstick Baking Sheet and spread it into an even layer.

Combine the Ingredients and Mix

Pour the Cracker Dough Onto a Baking Sheet and Spread Evenly

The First Bake and Scoring the Crackers

1. First, sprinkle the cracker dough with Pepitas.
2. Next, place the sheet of Sourdough Pumpkin Cracker dough into the preheated oven.
3. Then, bake for 10 minutes.
4. Next, remove the sheet pan. Increase the temperature in the oven to 375 degrees Fahrenheit.
5. Finally, score the crackers using a Pizza or Pasta Cutter. (You’ll want to score the crackers in the shape of a square or rectangle).

Sprinkle the Cracker Dough with Pepitas

Bake for 10 Minutes

Score the Cracker Dough

The Second Bake, Serving, and Storing

1. First, bake for 20-30 minutes or until golden brown.
2. Next, remove the crackers from the oven.
3. Then, break up the crackers using a spatula.
4. Next, allow the crackers to cool to room temperature.
5. Finally, serve the crackers with any dip, on a charcuterie board, as a replacement for store-bought crackers, and more!
6. To store, place the crackers in an airtight container and leave them on the counter for up to 1 week.

Bake the Crackers for Another 20-30 Minutes

Allow the Crackers to Cool and Serve

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Sourdough Pumpkin Crackers

Yield: 24 Crackers

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Sourdough Pumpkin Crackers are sweet, savory, and crunchy. Furthermore, they are delicious on any Autumn-themed Charcuterie Board, and they are easy to make.

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Ingredients

• 3/4 c. Sourdough Discard
• 2/3 c. Organic Pumpkin Puree
• 1/2 c. King Arthur Organic All-Purpose Flour
• 1/3 c. Unsalted Butter, Room Temperature or Melted and Cooled
• 1 tsp. Pink Salt
• 1/2 tsp. Pumpkin Spice
• 1 1/2 tbsp. Olive Oil (for Brushing the Crackers)
• Sea Salt (Optional Topping)
• Pumpkin Seeds (Optional Topping)

Instructions

Creating the Sourdough Pumpkin Cracker Dough

1. First, preheat the oven to 325 degrees Fahrenheit.
2. Next, in a glass or ceramic mixing bowl, combine all of the ingredients (except for the flaky salt and Pumpkin Seeds).
3. Then, using a Sourdough or Dutch Whisk, mix all of the ingredients until just combined.
4. Finally, pour the Sourdough Pumpkin Cracker dough out onto a Nonstick Baking Sheet and spread it into an even layer.

The First Bake and Scoring the Crackers

1. First, place the sheet of Sourdough Pumpkin Cracker dough into the preheated oven.
2. Next, bake for 10 minutes.
3. Then, remove the sheet pan. Increase the temperature in the oven to 375 degrees Fahrenheit.
4. Finally, score the crackers using a Pizza or Pasta Cutter. (You'll want to score the crackers in the shape of a square or rectangle).

The Second Bake, Serving, and Storing

1. First, bake for 20-30 minutes or until golden brown.
2. Next, remove the crackers from the oven.
3. Then, break up the crackers using a spatula.
4. Next, allow the crackers to cool to room temperature.
5. Finally, serve the crackers with any dip, on a charcuterie board, as a replacement for store-bought crackers, and more!
6. To store, place the crackers in an airtight container and leave them on the counter for up to 1 week.

Nutrition Information:

Yield: 6 Serving Size: 4
Amount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 522mgCarbohydrates: 27gFiber: 3gSugar: 1gProtein: 5g

Nutritional information is not always accurate. Please consult your doctor or a licensed dietician if you have any questions or concerns.