Nutty Spiced Pumpkin Crackers {Paleo} are a nutrient-dense snack that taste similar to a healthy version of graham crackers.
The thing about afternoons in autumn is that they go so well with a warm beverage. And the thing about a steaming cup of tea or coffee is that it’s made even nicer by something to munch on with it.
Now, cookies are great, of course. But for the most part, cookies should be a rare treat (I’d rather save my carbs for chocolate, thank you). Enter these crackers. They’re almost like cookies in the sense that they’re crisp and addictive. Their flavor actually reminds me a little bit of a (healthy) version of a graham cracker.
You can eat these crackers as-is, or top them with:
- Cream cheese, dried cranberries, and a drizzle of honey
- Sharp white cheddar cheese
- Honey-roasted deli turkey breast
- Sliced apple or pear
- Goat cheese and pomegranate arils
And these crackers make a great portable snack if you’re heading out on a hike or packing a picnic lunch to enjoy those breathtaking autumnal views.
I made this recipe as part of Sara’s (from Cake Over Steak) Virtual Pumpkin Party, an annual celebration of all things pumpkin. Huge thank-you to her for organizing this event!! Be sure to head over there for all things pumpkin and to see what everyone else brought to the party!
- 1½ cups sliced almonds
- ¼ cup golden flaxseed meal
- 2 tablespoons chia seeds
- 1½ tablespoons honey
- 1½ teaspoons pumpkin pie spice mix
- ½ teaspoon salt
- ¼ cup pumpkin puree
- 1 large egg white
- 1 tablespoon coconut oil
- Preheat oven to 325F.
- Add all ingredients to the bowl of a food processor and pulse to break up the almonds. Continue pulsing until it comes together as a dough (a few larger pieces of almonds are fine and will give the crackers texture).
- Roll the dough out between 2 pieces of parchment paper to a rectangle about 2 mm thick. Remove and discard the top sheet of parchment paper and transfer the entire bottom sheet (dough and all) to a large baking sheet. Score the dough if you want to have nice even crackers, or if you want a more rustic look by breaking apart the crackers later, no need to score the dough.
- Bake until the dough is light golden, about 25 minutes.
- Let the crackers cool completely on the tray before removing. Once cooled, break them apart and store in an airtight container at room temperature for up to 1 week.
Here’s what I brought to the party the past couple years:
Low-Carb Pumpkin Spice Chia Seed Pudding
Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Kelsey @ Appeasing a Food Geek says
October 24, 2017 at 5:49 amThese look like a great addition to any fall cheese plate! Love that they remind you of grahams. Happy #virtualpumpkinparty! xoxo
Sara @ Cake Over Steak says
November 14, 2017 at 1:13 pmI love the idea of a pumpkin cracker! Such a great snack option. Thanks for sharing! :-*