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Home > Recipes > Snacks

Published: Nov 18, 2024 · Last Updated On: Nov 18, 2024 by Natasha Minocha

Pumpkin Cranberry Crackers

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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.

pumpkin crisps in a bowl on a plaid napkin with ingredients in the background.

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. Man, what a winner they are!

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?
  • Recipe Ingredients
  • How To Make Pumpkin Cranberry Crackers?
  • Pro Tips
  • How to Serve Pumpkin Cranberry Crackers
  • Pumpkin Cranberry Crackers Recipe FAQs
  • Seasonal Recipe Ideas
  • 📖 Recipe

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 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

ingredients for making pumpkin crackers.

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. 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.

dry ingredients in a glass mixing bowl.

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.

buttermilk, pumpkin puree and brown sugar combined in a cup.

Step 2: In a separate bowl, combine buttermilk, sugar, and pumpkin purée.

wet ingredients poured over the dry ingredients in a glass bowl.

Step 3: Pour the wet ingredients over the dry.

batter for pumpkin crackers in a glass mixing bowl.

Step 4: Mix the batter well.

cracker's batter in a parchment-lined loaf pan.

Step 5: Transfer the pumpkin and cranberry crackers batter to the prepared loaf pan.

baked batter in a parchment-lined loaf pan.

Step 6: Bake for 35 to 40 minutes. A toothpick or skewer inserted in the center should come back clean.

sliced crackers on a black baking tray.

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.

baked pumpkin cranberry crackers on a black baking tray.

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.

crackers in a plate.

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.

pumpkin crackers on a plate with ingredients in the background.

Pumpkin Cranberry Crackers Recipe FAQs

Can I use a different pan to bake the pumpkin crackers?

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.

How do I make pumpkin purée at home?

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.

Can I use store-bought pumpkin purée?

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.  

How to make pumpkin crackers extra crispy?

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.

How to store pumpkin and cranberry crackers?

If you’re not serving them immediately, store the cooled pumpkin cranberry crackers in an airtight container.

Seasonal Recipe Ideas

  • Sliced loaf of jalapeño cheddar bread on a wooden board.
    No-Knead Jalapeno Cheddar Bread
  • Ice cream in a pan with a scoop taken out with an ice cream scooper.
    Chocolate Almond Ice Cream
  • sliced sourdough banana bread with ingredients in the background.
    Sourdough Discard Banana Bread
  • Strawberry cream cheese rolls stacked on a cake stand with strawberries on the side.
    Strawberry Cream Cheese Rolls

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these pumpkin cranberry crackers as much as we do!

📖 Recipe

pumpkin cranberry crackers in a bowl on a plaid napkin.

Pumpkin Cranberry Crackers

Natasha Minocha
Pumpkin cranberry crackers are loaded with holiday flavors! The crunchy 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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Cooling time 2 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 48 Crackers
Calories 32 kcal

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.

Nutrition

Serving: 1 ServingCalories: 32kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 41mgPotassium: 29mgFiber: 1gSugar: 2gVitamin A: 155IUVitamin C: 0.1mgCalcium: 11mgIron: 0.3mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Manisha Bhadana says

    November 22, 2024 at 5:37 am

    Hi
    Is there any alternative for oats

    Reply
    • Natasha Minocha says

      November 22, 2024 at 12:52 pm

      You can leave it out and increase the quantity of all-purpose and wholewheat flour by equivalent amount. Hope this helps:)

      Reply
  2. Natasha Minocha says

    November 19, 2024 at 6:18 pm

    5 stars
    Every single time I make these pumpkin crackers, they get polished off in no time!

    Reply
5 from 1 vote

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