Pumpkin Graham Crackers

By Texaschef11

What to Do With Your Pumpkin Graham Crackers

Aside from simply eating them all up, I have several usage ideas for these pumpkin graham crackers:

* Crumble them to use in the crust for a homemade pumpkin pie.
* Slather them with pumpkin butter or apple butter.
* Put pumpkin ice cream between two of them and freeze for a pumpkin ice cream sandwich.
* Use them to decorate your pumpkin cupcakes.

Ingredients

• 2 2 * 2 T (1/4 stick) unsalted butter, softened
• 2 2 * 2 T pumpkin puree
• 1 1 * 1 egg
• 6 6 * 6 T sugar
• 4 4 * 4 T honey (Some graham crackers use half honey and half molasses. You might consider trying that as a variation.)
• 1/2 1/2 * 1/2 t baking soda
• 1 1 * 1 t ginger
• 1 1 * 1 t nutmeg
• 1 1 * 1 t cinnamon
• 3/4 3/4 * 3/4 t allspice
• 2 2 * 2 t water
• 3/4 3/4 * 3/4 t salt
• 3/4 3/4 * 3/4 C all-purpose flour

Preparation

Step 1

1. Combine the butter, pumpkin, egg, and sugar in a bowl and beat until smooth and creamy.
2. Stir in the honey.
3. Dissolve the baking soda in the water and add to the butter mixture.
4. Add the salt, graham flour, all-purpose flour, and spices to the mixture and blend thoroughly. The dough should hold together and be manageable. If it is too tacky, add a little more graham flour.
5. Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch.
6. Use your cookie cutters to cut out pumpkins or any other shape.
7. Use the tines of a fork to make Jack O' Lantern faces on the pumpkins or sprinkle with sugar.
8. Using a spatula, place the pumpkin graham crackers on an ungreased cookie sheet.
9. Bake at 350 F for 15 minutes.
10. Remove from the oven and cool on racks. They won't be hard when you first take them out of the oven, but they will harden as they cool.