Adapted from Half-Baked Harvest
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.
Bake cracker for 12-15 minutes.