We made it to September friends! That means it is time for all the pumpkin. I made these vegan pumpkin graham crackers and you should too! You can use them to make a graham cracker pie crust. For pumpkin cheesecakes or all kinds of fall flavored pies. Or my personal favorite, you can use them to make the most incredible s’mores! I gave my husband a s’more made with these homemade pumpkin graham crackers and he was quick to say it was one of the best things he had eaten in a long time!
What You Need For These Vegan Graham Crackers:
- Whole Wheat Flour: I like to make sure I am buying traditional whole wheat rather than bleached.
- Cinnamon, Nutmeg, Cloves and Allspice: To give these a super pumpkin-y flavor.
- Baking Soda: For just a little bit of lift.
- Vegan Butter: I used Country Crock Plant Butter.
- Brown Sugar: I love what a rich flavor the brown sugar creates.
- Pumpkin Puree: I used canned, but homemade is good too.
- Agave and Vanilla: Many traditional graham cracker recipes use honey, so I replaced it with agave in my recipe.
I used these vegan pumpkin graham crackers to make a crust for an apple pie. I highly recommend this. But I also really think you should pair these with my Vegan Pumpkin Snickerdoodle Cheesecake! I also must implore you to use some My Dandies and make some pumpkin s’mores. These vegan graham crackers are honestly quite easy. The dough is pretty fool proof. They keep well in an airtight container for a few weeks. Plus they will make your entire house smell incredible.
Why Should You Make These Tasty Fall Snacks?
- These pumpkin crackers are so freaking good.
- They are perfect for making a pie crust.
- I think they make the best s’mores I’ve ever had.
- Super easy to make.
- Perfect to keep around for all you fall dessert needs.
Vegan Pumpkin Graham Crackers
Ingredients
- 2 Cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1/4 teaspoon Allspice
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 1 Cup Brown sugar
- 1/2 Cup Canned pumpkin puree
- 1/4 Cup Agave syrup
- 2 teaspoons Vanilla
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, cloves and allspice. Set aside.
- In a separate large mixing bowl or the bowl of a stand mixer, whip together the vegan butter and brown sugar. Using a hand mixer or the paddle attachment of the stand mixer. Whip until fully combined.
- Add the pumpkin, agave and vanilla to the butter/sugar mixture. Continue to whip together until combined. Scraping down the sides of the bowl as needed.
- Now, add the dry ingredients to the wet about 1/2 a cup at a time until everything is combined. The dough should come together into a ball.
- Divided the dough in two, it will still be kind of sticky. Place each half on a sheet of parchment paper. Flatten the dough out into a disk and wrap in the parchment paper. Place them both into the fridge.
- Let chill for at least 1 hour.
- When ready to bake, preheat the oven to 350 degrees(F).
- Now you can do one of two things, leave the dough on the parchment paper, sprinkle the top of the dough with some whole wheat flour. Roll out with a rolling pin. Until the dough is about 1/8 inch thick rectangle.
- Or, you can place a second piece of parchment paper on top of the dough and roll it out that way so it doesn't stick to the rolling pin. This is my preferred method and you avoid the tops looking floury.
- Then pick up the bottom parchment paper and place it on a large sheet pan.
- Score the dough into squares. Then poke holes in each square with a toothpick.
- Repeat with the second disk of dough.
- Bake for 12-14 minutes or until golden brown.
- Remove from the oven and recut all the lines you scored.
- Let cool, then use to make pie crusts, s'mores or just snack on them. They can be kept in an airtight container for about 10 days.
Video
Nutrition
Leave a Reply