Pumpkin Rosemary Crackers
These Pumpkin Rosemary Crackers are crisp, savory, and easy to make at home. With a simple dough of pumpkin purée, olive oil, and flour, flavored with fragrant rosemary and finished with coarse sea salt, they’re perfect for snacking, pairing with cheeses, or adding a seasonal touch to charcuterie boards.
Servings 6
Equipment
- Rolling Pin
- Mixing Bowl
- pizza cutter or knife
- fork
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon chopped fresh rosemary or dried rosemary
- ½ teaspoon salt
- ½ cup pumpkin puree
- ½ cup water
- 3 tablespoons olive oil set aside 1 tbsp for brushing
- Coarse sea salt for topping
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, rosemary, and salt.
- Add wet ingredients: Add the pumpkin puree, water, and 2 tablespoons of olive oil. Mix until a firm dough forms.
- Divide and rest: Split the dough in half. Let both dough balls rest for 15–20 minutes to relax the gluten.
- Roll thin: Roll each dough ball on parchment paper until very thin, about 1/16 to 1/8 inch thick. Each rolled sheet should be roughly the size of a cookie sheet.
- Brush and top: Brush the surface with the remaining tablespoon of olive oil. Sprinkle with coarse sea salt.
- Stab and Score the dough: Stab the dough with a fork evenly every 1 inch or so, then use a pizza cutter or knife to score into cracker-sized shapes.
- Bake at 400°F (205°C) for 8–10 minutes, or until lightly golden around the edges.
- Cool: Let the crackers cool for 10 minutes before breaking apart. Cooling helps them crisp fully.
Notes
Storage
Store in an airtight container for up to 1 week.
If they soften, bake for 2–3 minutes at 300°F to re-crisp. Notes
For extra flavor, add black pepper, more rosemary, or sesame seeds on top.
If using dried rosemary, crush between your fingers for better texture.
Roll as evenly as possible for uniform crispness.
Store in an airtight container for up to 1 week.
If they soften, bake for 2–3 minutes at 300°F to re-crisp. Notes
For extra flavor, add black pepper, more rosemary, or sesame seeds on top.
If using dried rosemary, crush between your fingers for better texture.
Roll as evenly as possible for uniform crispness.
