Can you taste the pumpkin in these crackers?

There's a nice subtle hint of pumpkin flavor. However, if you are making these for the kids, they won't taste it at all. It's a great way to sneak in more veggie.

Can these crackers be made without pumpkin?

Yes, you can replace the pumpkin with sweet potato puree, butternut squash puree, Greek yogurt or 2 tablespoons of ice water.

I don't have a food processor, can I still make these pumpkin crackers?

You certainly can! You can use a stand mixer fitted with the paddle attachment or a hand-held mixer. Make sure your cheese is finely shredded and that the butter is slightly softened. Start by mixing together the cheese and butter until combined. Add flour, cornstarch and paprika (if using) and mix until crumbly. Then add the pumpkin puree and mix until just combined. Proceed as written.

Why do crackers have holes?

The process of docking or creating holes is to help steam escape the crackers during the baking process so they can bake up flat.

Homemade Pumpkin Cheddar Crackers

Description

These crispy Homemade Pumpkin Cheddar Crackers are a delicious and healthier twist on the classic Cheez-It crackers! They are made with extra-sharp cheddar cheese and pumpkin puree for a festive snack.

Ingredients

2/3 Cup (80g) All-Purpose Flour
4 Ounces (113g) Extra Sharp Cheddar Cheese, shredded
2 Tablespoons (28g) Unsalted Butter, cold
2 Teaspoon Cornstarch
1/4 Teaspoon Paprika (optional)
1/4 Cup (56g) Pure Pumpkin Puree
Flaky Sea Salt (optional)

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Instructions

Make the Pumpkin Cheddar Dough - In the bowl of a food processor fitted with the 'S' blade, add flour, shredded cheddar cheese, cubed butter, cornstarch and paprika. Pulse the ingredients until the mixture resembles coarse sand. Then add pumpkin puree and pulse just until the mixture starts to clump together. About 10 pulses. Do not overmix.
Chill the Dough - Gather the dough together. Divide into 2 equal pieces and wrap with plastic wrap. Chill for 30 minutes or up to 3 days in the fridge.
Set a rack in the center of the oven and preheat it to 325ºF (162ºC). Line 2 large baking sheets with parchment paper and set aside.
Roll out to 1/16 Inch (1.5 MM) Thickness - Place a piece of dough on top of a lightly floured piece of parchment paper. Lightly flour a rolling pin and roll the dough out as even and as thin as you can. If it gets sticky at any point, you can lightly add more flour. Keep in mind, the thinner the crackers, the crispier they'll be.
Cut into 1-Inch (2.5 CM) Squares - Dip a pizza cutter or sharp knife with flour and cut out 1 inch squares. You can use a ruler or eyeball it like I did. I was able to cut out 80 squares.
Cut out Holes - Cut out a hole in the center of each cracker square. I used the end of a small round piping tip. You can also use the end of a chopstick or skewer.
With a thin offset spatula, transfer the squares onto your prepared baking sheets. It's helpful to dip the offset spatula in flour to help lift the squares off the parchment paper as your transferring. Continue with the other piece of dough. Each piece of dough yielded about 80 crackers per baking sheet, making a total of 160 crackers.
Bake the Crackers - Optionally, lightly salt the tops of the crackers with flakey sea salt. Bake one sheet at a time for 16 to 19 minutes, making sure to rotate half way through. Cool completely on a wire rack and enjoy!

Notes

Make Ahead - The dough can be made and stored in the fridge for up to 3 days. If it's a bit firm to roll out, allow to sit on the counter for 10 minutes.

Baking Time - Baking time can vary depending on how thick or large the crackers are. Keep an eye on them as they bake because they can brown very quickly.

Quantity - Quantity will vary based on how thin or thick you roll out the dough and how large you cut your crackers. I was able to cut out over 160 crackers that are about 1 inch large.

Storage - Store completely cooled crackers in an airtight glass container for up to 5 days at room temperature.

Prep Time: 25 Minutes
Chill Time: 30 Minutes
Cook Time: 16 to 19 Minutes