Pumpkin cranberry crackers are loaded with holiday flavors! The crunchy, chewy crisps are bursting with dried cranberries, pumpkin goodness, and cozy spices. The recipe for the pumpkin, seeds, and cranberry crackers is easy peasy - perfect for Thanksgiving or Christmas baking!
I bookmarked the pumpkin cranberry crisps recipe ages ago (as I am sure we all do). And every year, during this season, I can’t resist making these vegan crackers with cranberries and seeds. I love to serve them with this warm vegan spinach artichoke dip....what a winning combo this is!
The crackers are easy to make - you don’t need to knead or take your electric mixer out. Whisk the dry and wet ingredients, stir together, and then bake twice to get pumpkin purée and cranberry crackers that are way better than anything you’d buy in a store.
Jump to:
Why You’ll Love This Recipe?
Crispy, crunchy, flavorful treats that are the ideal fall snack!
The crackers are full of fall flavors. So wonderful for the Holiday season!
Topped with a schmear of easy fried pickle dip or creamy whipped goat cheese, these rustic pumpkin cranberry crackers are delicious.
They’re great for holiday gifting. Put some in a pretty jar, add a ribbon, and gift to your friends and family!
Recipe Ingredients
Flour: I used a mix of all-purpose and wholewheat flour. You can make them with 100% whole wheat or 100% all-purpose flour.
Dried cranberries give the crackers a nice sweet and tart flavor.
Oats form the base of these crackers. I used rolled oats because they’re chewier and I like the texture, but quick or instant oats work just as well.
Seeds: I chose sunflower and flax seeds, but pumpkin, sesame, or even poppy seeds are just as delicious!
Herbs: Fresh herbs or dried—the choice is yours. I opted to mix and match with fresh rosemary and dried thyme.
Spices: Turmeric, nutmeg, and cinnamon gave the pumpkin cranberry crackers a lovely fall flavor.
Seasoning: Sea salt and black pepper do the trick,
Pumpkin purée: If you have the time, make the purée at home, like I did for my pumpkin snickerdoodle cookies. If you don’t, use canned pumpkin purée. Just make sure you don’t pick up a jar of pumpkin pie filling (more on this in the FAQs).
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Cranberry Crackers?
Preheat the oven to 180°C and line a 9 by 4-inch loaf pan with parchment paper.
Step 1: Combine the flours, oats, cranberries, baking soda, sunflower, flax seeds, rosemary and thyme, turmeric, nutmeg, cinnamon, black pepper, and salt in a large bowl.
Step 2: In a separate bowl, combine buttermilk, sugar, and pumpkin purée.
Step 3: Pour the wet ingredients over the dry.
Step 4: Mix the batter well.
Step 5: Transfer the pumpkin and cranberry crackers batter to the prepared loaf pan.
Step 6: Bake for 35 to 40 minutes. A toothpick or skewer inserted in the center should come back clean.
Step 7: Let the pumpkin cranberry cracker loaf cool completely in the pan and then 1 hour in the freezer. Cut the loaf into thin slices and then halve each slice.
Step 8: Lay out the sliced crackers on a lined baking tray. Bake again for another 20–25 minutes, or until crisp.
Final step: Cool completely and serve.
Pro Tips
- Homemade buttermilk works like a charm in this pumpkin crackers recipe with cranberries. Mix a tablespoon of vinegar or lemon juice in a cup of milk and let it sit for 5 minutes. You can use store-bought too.
- Make sure the loaf is baked through. If it takes more than 40 minutes (because all ovens are different), then give it more time. Else, the crackers will have a gummy texture.
- The cranberry pumpkin crackers loaf must cool completely before you slice.
- Freezing the loaf helps in slicing the loaf neatly. I recommend 30 minutes minimum. You can freeze it for longer (or even overnight). Remember to thaw the loaf for 15-20 minutes before you cut, or else the loaf will be too hard.
- Slice as thinly as possible so the crackers bake evenly.
- These crackers get firmer and crisper as they cool.
- Pop them back in an air fryer or preheated oven if the crackers get soggy.
How to Serve Pumpkin Cranberry Crackers
Crispy, hearty, and crammed with seeds, oats, and cranberries, these pumpkin crackers are amazing plain. But with soft cheese like baked Camembert or baked Brie, a homemade labneh, or a classic hummus, they’re so delicious.
You can also pair the crackers with a glass of red wine for before-dinner appetizers or tea and coffee for an evening snack. The crunchy, flavorful crisps are great on an easy cheese board, just like homemade crostini!
Pumpkin Cranberry Crackers Recipe FAQs
I like to use a 9" x 4" loaf pan for this recipe. You can even use a 9-inch round one too. You'll just have to cut the crackers into smaller squares before baking them the second time.
It’s very easy to make pumpkin purée at home. Steam or roast diced pumpkin (about 75-100 gms). Let them cool and then blend them into a smooth paste or mash well with a fork.
Yes, you can. Double-check that you’re not buying pumpkin pie filling. What’s the difference between purée and filling, you ask? Purée is cooked and mashed pumpkin. It has no added sugar or spices. Pumpkin pie filling is sweet. It is cooked, mashed pumpkin mixed with a sweetener and seasoning.
Slice thin. Bake for longer. Keep in mind that they will get crispier after they’ve cooled. In case the crackers get soft, you can easily crisp them up in a preheated oven for 5 minutes or in an air-fryer.
If you’re not serving them immediately, store the cooled pumpkin cranberry crackers in an airtight container.
📖 Recipe
Pumpkin Cranberry Crackers
Ingredients
- 1/2 cup All-purpose flour
- 1/2 cup Wholewheat flour
- 1 tsp Baking soda
- 1/2 cup Dried cranberries
- 1/2 cup Oats
- 1/4 cup Sunflower seeds
- 1/4 cup Flax seeds
- 1 tsp Fresh rosemary
- 1/4 tsp Dried Thyme
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon powder
- 1/4 tsp Nutmeg
- 1/4 tsp Black pepper, coarsely ground
- 1/4 tsp Salt
- 1 cup Buttermilk Add 1 tbsp vinegar/lemon juice to 1 cup milk, let stand for 5 minutes. I used light coconut milk.
- 3 Tbsp Pumpkin puree
- 3 Tbsp Brown sugar
Instructions
- Preheat the oven to 180 C. Line a loaf pan, 9" x 4" with parchment paper.
- In a large bowl, combine all the dry ingredients- all-purpose flour, wholewheat flour, oats, cranberries, sunflower seeds, flax seeds, fresh rosemary, dried thyme, turmeric, cinnamon powder, nutmeg, salt, and pepper.
- Whisk all the wet ingredients - buttermilk, brown sugar, and pumpkin puree in a small bowl. Pour over the dry ingredients. Mix well and put the batter in the prepared pan.
- Bake at 180 C / 350 F for 35-40 minutes. A toothpick inserted in the center should come back clean.
- Let this loaf cool completely then transfer to the freezer for at least 30 minutes.
- Slice the loaf as thinly as possible and cut each slice in half.
- Preheat the oven to 180 C / 350 F again.Lay out the sliced crackers on a baking tray and bake for another 20 minutes or until crisp. These will get crisper as they cool. Store the cooled crackers in an airtight jar.
Video
Notes
- Store-bought buttermilk will work well in this recipe.
- You can use canned pumpkin puree.
- The loaf must cool completely before slicing.
- Freezing the loaf for at least 30 minutes helps in cutting neat slices.
- Slice as thinly as possible so the crackers bake evenly.
- Pop them back in an air fryer or preheated oven if the crackers get soft.
Manisha Bhadana says
Hi
Is there any alternative for oats
Natasha Minocha says
You can leave it out and increase the quantity of all-purpose and wholewheat flour by equivalent amount. Hope this helps:)
Natasha Minocha says
Every single time I make these pumpkin crackers, they get polished off in no time!