Fall is finally here. It was in the 60’s yesterday in Nashville! I wore a sweater and boots and now I am in my happy place. Fall also means it is time for ALL things Pumpkin!! I have no shame about it. I love it and always will! It feels like one of those things, too, that there is such a limited time you can use it. You just aren’t going to make pumpkin bread in the summer, right? Because I love it so much, and I can only essentially have it during the months of October & November, I will be posting a lot of Pumpkin-themed posts over the next 2 months.
Today, we are staring with a delicious party food! It seems like I am always throwing parties in the fall. It’s just a great time of year for showers & brunches. I love making homemade cheese crackers for parties. I usually make these Homemade Cheddar Cheese Crackers, but I wanted to try something with a fall twist. These were a perfect mix of fall flavors with a savory and spicy kick.
Platter (similar) / Pumpkin (similar)
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat your oven to 350 degrees. Prepare a pan by lining it with parchment paper.
STEP 2: Add cheddar cheese, butter, pumpkin puree, whole wheat flour, rye flour, brown sugar, salt, dried rosemary, chili powder and cayenne to a food processor. Pulse a few times until it’s all combined.
Food Processor
STEP 3: Add the milk to the mixture and pulse until it starts to form a dough.
STEP 4: Add blue cheese and pulse to distribute throughout dough.
STEP 5: Remove the dough from the food processor and place on a floured surface.
Cutting Board
STEP 6: Roll the dough out to about 1/8″ thick.
Cutting Board
STEP 7: Cut dough in squares (or shape of your choice), and place on prepared pan.
Cutting Board / Pizza Cutter (similar)
STEP 8: Poke a hole in the center of each cracker, if desired. I used the small end of a piping tip, but you could use a toothpick or skewer. Place pan in refrigerator while you prepare the pumpkin seeds.
Cookie Sheet
STEP 9: Combine pumpkin seeds, maple syrup, soy sauce, rosemary, chili powder and cayenne pepper in a small bowl until well mixed.
Mixing Bowl
STEP 10: Sprinkle seeds on top of crackers.
STEP 11: Bake crackers for 12-15 minutes.
SHOP THIS LOOK: Marble Cheese Board (similar) / Napkin / White Pumpkin (similar)
SHOP THIS LOOK: Marble Cheese Board (similar) / White Pumpkin (similar)
SHOP THIS LOOK: Marble Cheese Board (similar) / White Pumpkin (similar)
Products I used:
Did you love this recipe? You might love the following, too:
For more Party Food Recipes, check out Parmesan, Black Pepper & Thyme Crackers or Prosciutto & Melon Skewers.
For more Fall/Pumpkin Recipes, check out Pumpkin Muffins, Pumpkin Cornbread & Mini Maple Pumpkin Pop-Tarts.
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Spicy Pumpkin Crackers
Adapted from Half-Baked Harvest
Ingredients
Cracker Dough
- 1 1/2 cups sharp cheddar cheese shredded
- 4 tablespoons butter room temperature
- 1/2 cup pumpkin puree
- 1/2 cup whole wheat flour
- 1/4 cup rye flour
- 2 teaspoons brown sugar
- 1 teaspoon dried rosemary
- 1 teaspoon chile powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon whole milk
- 2 ounces blue cheese crumbled
Pumpkin Seeds
- 3/4 cup pepitas (shelled pumpkin seeds)
- 3 teaspoons pure maple syrup
- 1 1/2 teaspoons soy sauce
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt
Instructions
-
Preheat the oven to 350 degrees. Prepare a pan by lining it with parchment paper.
-
Add cheddar cheese, butter, pumpkin puree, whole wheat flour, rye flour, brown sugar, salt, dried rosemary, chili powder and cayenne pepper to a food processor. Pulse a few times to combine all ingredients.
-
Add the milk to the mixture and pulse until it starts to form a dough.
-
Add blue cheese and pulse until it is distributed throughout dough.
-
Remove the dough and place on a lightly floured surface.
-
Roll the dough out to about 1/8" thick.
-
Cut dough in squares (or desired shape) and place on prepared pan.
-
Poke a hole in the center of each square, if desired. Place pan in fridge while preparing the pumpkin seeds.
-
Combine pumpkin seeds, maple syrup, soy sauce, rosemary, chili powder, cayene & salt in a small bowl until well mixed.
-
Sprinkle seeds on top of crackers.
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Bake cracker for 12-15 minutes.
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