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Pumpkin Spice Graham Crackers {gluten free, dairy free, egg free, nut free}

Pumpkin spice graham crackers are easy to make, allergen friendly and capture the warm flavors of pumpkin pie. They make a perfect after school snack or lunch box addition.

Pumpkin Spice Graham Crackers | Homemade Dutch Apple Pie

For me there is no better snack than a graham cracker. Crunchy. Slightly sweet. Perfection.

I got hooked on them in college and have eaten more than my share since. Of course they came out of box.

No more boxes here. Now when I’m in the mood for graham crackers I make them!

I have created quite a few versions of graham crackers:

Pumpkin Spice Graham Crackers | Homemade Dutch Apple Pie

Spice it up!

Today I’m sharing my fall version of graham crackers – pumpkin spice.

They are very easy to make and very allergen friendly. Pumpkin spice graham crackers are gluten, dairy, egg, nut, soy, corn and rice free. But nobody will ever know!

You get the mild sweetness and crunch of a graham cracker combined with pumpkin and spice. This is a fun holiday treat for kids and adults. It is like pumpkin pie in graham cracker form.

Let your kids trade in Halloween candy for pumpkin spice graham crackers or add them to your Thanksgiving baking list!
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Breakfast, lunch, snack or dessert.

My kids go crazy for pumpkin spice graham crackers. Though we try not to go overboard, a whole batch is sometimes gone in a couple weeks.

They make the perfect after school snack with a big glass of raw milk. Somehow they make homework easier. But there are many other ways to enjoy them.

Pumpkin spice graham crackers are delicious broken and sprinkled over whole milk yogurt for breakfast. You can also spread nut butter in between two crackers for a nutritious snack or sandwich alternative.

Pumpkin Spice Graham Crackers | Homemade Dutch Apple Pie

Kids will love pumpkin spice graham crackers in their lunch.  What a fun way to give them a treat that is full of good stuff.

They can be used in desserts as well.  Sprinkle crushed graham crackers on top of pudding or grind them to make the crust for a fall cheesecake.

No matter how you serve them, pumpkin spice graham crackers are sure to be a hit.

Kids in the kitchen.

The next time your kids are begging for a treat make a batch of pumpkin spice graham crackers. But be sure to let them help.

All you need is a bowl and a spoon.  Kids can measure, poor, stir and then roll the dough. My kids always have fun making graham crackers.

You can make it even more fun by using cookie cutters to create different shaped crackers.

The dough is ready to go in the oven in less than fifteen minutes. The hard part is waiting for them to bake and cool.

Pumpkin Spice Graham Crackers | Homemade Dutch Apple Pie

Stock the freezer.

One batch of pumpkin spice graham crackers makes around fifty crackers. Keep half in the cupboard and store the rest in the freezer for an easy snack when you don’t have time to bake.

If your kids are like mine you might need to make a double batch!

Not sure what to give your kids when they are asking for snacks? Pumpkin spice graham crackers are just the thing. Healthy fat, vegetables and gluten free grains will give them the energy they need to keep going.

Do you enjoy graham crackers? What is your favorite way to eat them?

Pumpkin Spice Graham Crackers | Homemade Dutch Apple Pie


Pumpkin Spice Graham Crackers {gluten free, dairy free, nut free, egg free}
Yields 50
A graham cracker with the taste of pumpkin pie.
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  1. 1 cup any combination of starchy gluten free flour (tapioca, white rice)
  2. 1 cup any combination of whole grain gluten free flour (sorghum, amaranth, brown rice, buckwheat)
  3. 1/2 cup organic cane sugar or coconut sugar
  4. 1/2 tsp. sea salt
  5. 1/2 tsp. baking soda
  6. 1 tsp. vanilla
  7. 1 tsp. cinnamon
  8. 1/4 tsp. nutmeg
  9. 1/8 tsp. cloves
  10. 2 Tbsp. honey
  11. 2 Tbsp. molasses (can be replaced with honey or maple syrup)
  12. 6 Tbsp. butter, coconut oil, lard or tallow, melted
  13. 1/3 cup pureed pumpkin
  1. Preheat an oven to 350*F.
  2. Cut three pieces of parchment paper the size of a baking sheet.
  3. In a large bowl combine the flour, sugar, salt, soda, vanilla, cinnamon, nutmeg and cloves. Stir.
  4. Add the honey, molasses, pumpkin and melted oil. Stir until well combined.
  5. Split the dough in half.
  6. Place one half on a piece of parchment paper. Top with a second sheet.
  7. Roll the dough between the paper until it is about 1/4" thin.
  8. Remove the top piece of paper. Using a pizza cutter or knife cut the dough into squares.
  9. Transfer the dough on the parchment paper to a baking sheet.
  10. Repeat this process for the second half of the dough.
  11. Bake graham crackers in the preheated oven for about 25 minutes.
  12. Turn off the oven. Leave the crackers in the oven for an extra 10 minutes.
  13. Remove the crackers from the oven. Allow to cool completely.
  14. The crackers will crisp as they cool.
  15. Store in an airtight container at room temperature or in the freezer for long term storage.
  1. The graham crackers freeze very well and are ready to eat as soon as you take them out of the freezer.
  2. You can replace the cinnamon, cloves and nutmeg with 1 1/2 tsp. of pumpkin pie spice.
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  1. Lisa Jones says:

    I made these today and they were pretty easy. I did struggle with the dough a little though. It was difficult to roll between the 2 pieces of parchment (kept sliding) and couldn’t get dough thin enough as it was sticky and started to break. I tried getting it really cold too and then roll out but didn’t make a big difference.With this being said, they still came out fine (just not that pretty!) and are delicious. Can you tell me what you used for your flour mix? I used 1 C. of Bob’s Redmill all-purpose gluten free flour an 1 C. Arrowroot flour. Thanks for a great recipe! My son will eat these up!

    • Mary says:

      The type of flour can make a difference. Too much starchy flour (like arrowroot) will absorb a lot of moisture and make the dough tough/crumbly. I generally use 1 cup amaranth (brown rice would work too), 1/2 cup tapioca (similar to arrowroot) and 1/2 cup sorghum (white rice would work too). I have never used a gf flour mix, so I don’t know what types of flour are in it. But my guess is you’re using too much starch and not enough whole grain. Cut back on the arrowroot to 1/2 cup and the rest the gf flour mix. See if that works. I have never used arrowroot for my baking. I only use it for a thickener. I use tapioca with good results.

      I’m glad to hear they still turned out ok! I hope you and your son enjoy them.

      • Lisa Jones says:

        I looked at what was in Bob’s AP baking flour and it has garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. Do you think I should just use 2 cups of that seeing it has a combination already?

  2. amanda says:

    mine turned out great! thanks for the recipe! I used 1c brown rice flour, 1/2c tapioca flour and 1/2c potato flour. everyone loved them:)

  3. Angela says:

    Made these today and they are really nice! Thanks for a great recipe :). I did some big ones and some small ones with fork pricks that turned out cute, too.

  4. Hey Mary,
    My baby sister’s husband and children have a myriad of allergies and intolerance. She will absolutely love this recipe! she already using a lot of the ingredients I see here in her baking. I hope she will save some for me…maybe if I babysit:) Thank you for sharing this on the Friday archives link up. Blessings to you and yours!

  5. michelle says:

    I made these crackers but I could not seem to cut them into squares and put on sheet. they seemed maybe to wet? should I add flour or is it a little difficult to cut them before they are cooked? thanks!

  6. joanna says:

    OMG just made these with 50 50 arrowroot and millet they r amazing. Hope I save some for my daughter. I already ate all the edge ones because they r a little too browned and not perfect shape Lol

  7. joanna says:

    Quick question. Do u think potato starch would work. I would like to use other starches for rotational purposes. My daughter keeps developing new allergies so I have to be stricter about rotation. Arrowroot, tapioca, potato, can u think any other ones? I can see making these alot as they r super delish

    • I’m so glad you like them Joanna!! We really love them too…and I understand why they are my most popular post ๐Ÿ™‚ I like to snitch all of the edges too ๐Ÿ˜‰

      I usually use tapioca. Potato starch would probably work too. It’s not something I’ve used much, but I don’t see why not. A newer starch is cassava. I haven’t use it yet, but I’ve heard great things about it. It is similar to tapioca since tapioca is made from cassava. If you can do rice, white rice works well. Else sorghum can be used for the starchy flour too.

    • All purpose or whole wheat flour will work, Kathlene. I’m not sure what you mean by “regular oil.” I don’t advocate the use of most vegetable oils. So I’ve never tried something like that. And I’m not sure if a liquid oil wold give the same results. You could try it, though.

  8. Love this recipe! I think I might just have to make some fall inspired homemade S’mores with them. Yum! Thanks so much for sharing this with us over at Savoring Saturdays! Your recipe was the most popular this week and will be featured ๐Ÿ™‚ Hope to see you again later today for the linky party.

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