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Pumpkin Graham Crackers

These homemade pumpkin graham crackers are not only pumpkin shaped, but also contain pumpkin puree and pumpkin pie spices, giving them a subtle pumpkin flavor.

I made these pumpkin graham crackers in multiple sizes and added some orange sugar to the tiny ones (they were too small for me to give them good faces). Bride 3.0 said that she could “eat 100 of them!” But, she noted that they were a bit Halloweeny for a wedding. Come on – who doesn’t want Jack-O-Lanterns at their Spring wedding? :)

The good news is that pumpkin graham crackers can be made in any shape you can cut out. Bride 3.0 suggested hearts.

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.

Pumpkin Graham Cracker Recipe

To make these pumpkin graham crackers, I modified my regular graham cracker recipe. I originally got that graham cracker recipe from Free Range Living. She got the recipe from The Fannie Farmer Baking Book.

My modified recipe is below.

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5 from 1 vote

Pumpkin Graham Crackers

These homemade pumpkin graham crackers are not only pumpkin shaped, but also contain pumpkin puree and pumpkin pie spices, giving them a subtle pumpkin flavor.
Course Snack
Cuisine American
Keyword homemade graham crackers, pumpkin graham cracker recipe, pumpkin graham crackers
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 2 1/2 inch squares*
Calories 50kcal
Author Stef


  • 2 T 1/4 stick unsalted butter, softened
  • 2 T pumpkin puree
  • 1 egg
  • 6 T sugar
  • 4 T honey Some graham crackers use half honey and half molasses. You might consider trying that as a variation.
  • 1/2 t baking soda
  • 1 t ginger
  • 1 t nutmeg
  • 1 t cinnamon
  • 3/4 t allspice
  • 2 t water
  • 3/4 t salt
  • 1 1/2 C graham flour If you can't get ahold of graham flour, there are plenty of graham cracker recipes that use regular whole wheat flour such as this graham cracker recipe from Baking Bites. You may also be able to directly substitute whole wheat flour in this recipe, but I haven't tested it and I make no promises.
  • 3/4 C all-purpose flour


  • Combine the butter, pumpkin, egg, and sugar in a bowl and beat until smooth and creamy.
  • Stir in the honey.
  • Dissolve the baking soda in the water and add to the butter mixture.
  • 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.
  • Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch.
  • Use your cookie cutters to cut out pumpkins or any other shape.
  • Use the tines of a fork to make Jack O' Lantern faces on the pumpkins.
  • Using a spatula, place the pumpkin graham crackers on an ungreased cookie sheet.
  • Bake at 350 F for 15 minutes.
  • 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.


*You can do your own math on how many pumpkins that will get you. It obviously depends on the size of your cookie cutters.


Nutrition Facts
Pumpkin Graham Crackers
Amount Per Serving
Calories 50
% Daily Value*
Cholesterol 6mg2%
Sodium 68mg3%
Potassium 7mg0%
Carbohydrates 9g3%
Sugar 3g3%
Protein 1g2%
Vitamin A 155IU3%
Calcium 2mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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15 comments on “Pumpkin Graham Crackers”

  1. Just popped over from twitter. So glad I did! What a novel idea. I’m liking the ice cream sandwiches in particular.

    Thanks for sharing, Stef…

  2. Carriesays:

    LOVE it. you know I’m a big fan of the original graham recipe you posted…. I actually use it like once a month!

    love love love the idea of pumpkin in there…. will have to try it soon!

  3. Stef, you are actually a legend. I made pumpkin soup today, and have about an 8th of the pumpkin left, which is enough to do this! And i have all of the ingredients in the cupboard! Hurrah and Yum!

  4. I have found two cupcake recipes!! I am a bit scared – your blog is so pretty!!! Have a great day.

  5. Elianasays:

    This is another great way to enjoy pumpkin this Fall. I’ve never seen it like this before and it looks great.

  6. Anonymoussays:

    Wow, from pyramids and square root to college, marriage and a baby. That I expected. I never expected cupcakes. How proud of you am I. I just ran into your mom and she is a bit more proud than I. So happy to hear about you and all you and your brother have done. Love you both.

    Miss Cooke…. Countrywood School

  7. Stefsays:

    Miss Cooke – I’m so excited to hear from one of my all time favorite teachers! Thanks so much for leaving a comment. Guess you didn’t realize that I would always be one of Cooke’s Cooks!

  8. This is such a cute idea! How cool!

  9. Wow! The design was so cool! I think it will be great toppings on my ref cake.

  10. Amandasays:

    I just made these and even though my nutmeg is missing and made some necessary substitutions, these crackers are out of the oven and pretty tasty. :)

  11. I made 100 of these last Friday as a garnish for 100 of the pumpkin cupcakes with cream cheese frosting. They were a hit! The recipe was easy to follow and turned out great. I used organic graham flour and 1/2 honey, 1/2 molasses with fresh grated nutmeg etc. I will be making these grahams forever! The next project will be with our homemade marshmallows and chocolate bars for s’mores! Yeah!!

  12. Joannasays:

    Yikes, what did I do wrong. I followed the recipe straight up and these do NOT taste good. They taste like…well, like not much of anything at all. I am not a novice baker…the only thing I can think of is that I made them too thin – but that shouldn’t make them flavorless and tough.
    I am sad. Waste of time, ingredients and messing up my kitchen.
    I’m sure it was me – but did anyone else have a less than successful experience with these?

    They ARE very cute, however. I used an owl cookie cutter instead of a pumpkin. Adorable but taste like dog biscuits (and yes, I’ve tasted dog biscuits!)

  13. Stefsays:

    Joanna – I wish I could tell you what went wrong. Sorry they didn’t turn out well for you. As you can see from the comments, others have really enjoyed them.

  14. i have not made these yet but i recently made a fresh pumpkin pie and have a lot of pumpkin puree left over.I was looking for something new and inventive to make with the leftovers and i think this just might be it. id like to try and make a fall fashioned “gingerbread house” out of it. will these be hard enough to make a stable pumpkinbread house?

  15. Stefsays:

    Kitty Kat – They have the same texture as regular graham crackers. So, I think they should work just fine.

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