Lightly sweet, spiced pumpkin graham crackers. Try these in place of store-bought grahams for your next graham cracker crust!
4 oz. unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup honey
1 large egg
1/2 cup pumpkin puree
1 tsp. pure vanilla extract
2 cups graham or whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
Cinnamon sugar for sprinkling, optional
In the bowl of a stand mixer with the paddle attachment, cream butter, brown sugar, and honey on medium speed until light and fluffy. Scrape down bowl and add egg; mix until blended. Scrape down bowl again and add pumpkin puree and vanilla extract. Mix on medium speed until blended. Dont worry if mixture looks a bit curdled at this point; that is normal.
Meanwhile, whisk together flours, baking powder, baking soda, spices, and salt. Lower mixer speed to low and add flour mixture to butter mixture gradually, a cup at a time, mixing until incorporated.
Dough will be fairly stiff and sticky. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 350 F. Roll dough out to about 1/8 inch on floured counter or between sheets of parchment or plastic wrap, sprinkling with flour as necessary to prevent sticking. Divide into rectangles with a pastry wheel, pizza cutter, or sharp paring knife, or cut with cookie cutter. Transfer to parchment-lined baking sheets and prick several times with a fork. If desired, sprinkle with cinnamon sugar.
Bake cookies for 13 to 15 minutes or until golden brown. Remove to racks to cool completely, then store at room temperature in air-tight container.