{"id":1665,"date":"2024-11-18T16:05:43","date_gmt":"2024-11-18T10:35:43","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=1665"},"modified":"2024-11-18T16:05:47","modified_gmt":"2024-11-18T10:35:47","slug":"pumpkin-cranberry-crackers","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-cranberry-crackers\/","title":{"rendered":"Pumpkin Cranberry Crackers"},"content":{"rendered":"\n
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Pumpkin cranberry crackers<\/strong> 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!<\/p>\n\n\n\n

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I bookmarked the pumpkin cranberry crisps recipe ages ago (as I am sure we\u00a0all\u00a0<\/em>do). And every year, during this season, I can\u2019t resist making these vegan crackers with cranberries and seeds. I love to serve them with this warm vegan spinach artichoke dip<\/a>....what a winning combo this is!<\/p>\n\n\n\n

The crackers are easy to make - you don\u2019t need to knead or take your electric mixer out. Whisk the dry and wet ingredients, stir together, and then bake twice to get pumpkin pur\u00e9e and cranberry crackers that are way <\/em>better than anything you\u2019d buy in a store.<\/p>\n<\/div><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe?<\/h2>\n\n\n\n

Crispy, crunchy, flavorful treats that are the ideal fall snack!<\/p>\n\n\n\n

The crackers are full of fall flavors. So wonderful for the Holiday season!<\/p>\n\n\n\n

Topped with a schmear of easy fried pickle dip<\/a> or creamy whipped goat cheese<\/a>, these rustic pumpkin cranberry crackers are delicious.<\/p>\n\n\n\n

They\u2019re great for holiday gifting. Put some in a pretty jar, add a ribbon, and gift to your friends and family!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour: <\/strong>I used a mix of all-purpose and wholewheat flour. You can make them with 100% whole wheat or 100% all-purpose flour.<\/p>\n\n\n\n

Dried cranberries<\/strong> give the crackers a nice sweet and tart flavor.<\/p>\n\n\n\n

Oats<\/strong> form the base of these crackers. I used rolled oats because they\u2019re chewier and I like the texture, but quick or instant oats work just as well.<\/p>\n\n\n\n

Seeds:<\/strong> I chose sunflower and flax seeds, but pumpkin, sesame, or even poppy seeds are just as delicious!<\/p>\n\n\n\n

Herbs<\/strong>: Fresh herbs or dried\u2014the choice is yours. I opted to mix and match with fresh rosemary and dried thyme.<\/p>\n\n\n\n

Spices<\/strong>: Turmeric, nutmeg, and cinnamon gave the pumpkin cranberry crackers a lovely fall flavor.<\/p>\n\n\n\n

Seasoning: <\/strong>Sea salt and black pepper do the trick,<\/p>\n\n\n\n

Pumpkin pur\u00e9e: <\/strong>If you have the time, make the pur\u00e9e at home, like I did for my pumpkin snickerdoodle cookies<\/a>. If you don\u2019t, use canned pumpkin pur\u00e9e. Just make sure you don\u2019t <\/em>pick up a jar of pumpkin pie filling (more on this in the FAQs).<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

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How To Make Pumpkin Cranberry Crackers?<\/h2>\n\n\n\n

Preheat the oven to 180\u00b0C and line a 9 by 4-inch loaf pan with parchment paper.<\/p>\n\n\n\n

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\"dry<\/figure>\n\n\n\n

Step 1: <\/strong>Combine the flours, oats, cranberries, baking soda, sunflower, flax seeds, rosemary and thyme, turmeric, nutmeg, cinnamon, black pepper, and salt in a large bowl.<\/p>\n<\/div>\n\n\n\n

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\"buttermilk,<\/figure>\n\n\n\n

Step 2: <\/strong>In a separate bowl, combine buttermilk, sugar, and pumpkin pur\u00e9e.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Pour the wet ingredients over the dry. <\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Mix the batter well.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Transfer the pumpkin and cranberry crackers batter to the prepared loaf pan.<\/p>\n<\/div>\n\n\n\n

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Step 6: <\/strong>Bake for 35 to 40 minutes. A toothpick or skewer inserted in the center should come back clean.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"sliced<\/figure>\n\n\n\n

Step 7: <\/strong>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.<\/p>\n<\/div>\n\n\n\n

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\"baked<\/figure>\n\n\n\n

Step 8: <\/strong>Lay out the sliced crackers on a lined baking tray. Bake again for another 20\u201325 minutes, or until crisp.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Final<\/strong> step:<\/strong> Cool completely and serve.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n