Pumpkin Spice Crackers

Pumpkin Spice Crackers

Every time I walk into Whole Foods they always have samples of Lesley Stowe’s Raincoast Crisps at the cheese counter that I can’t resist.  If you’re not familiar with these, they’re tiny ultra thin crackers filled with nuts, dried fruit and oftentimes herbs.  I never feel the least bit guilty having 1 or 2 or even 3 crisps. They’re flavorful, crunchy and not at all filling.  A few years back Whole Foods introduced a new holiday flavor – “Pumpkin Spice Crackers.”  After sampling one, I decided to try making them. 

It didn’t take long to find similar recipes online for a base cracker without special seasonings.  Since I wanted to try and duplicate the Pumpkin Spice Crackers I sampled at Whole Foods I decided to use a base recipe. plus spice ingredients listed on the Raincoast Crisps box.  To my surprise they tasted identical to the store bought and I’ve been making them ever since.

These mini crisps are perfect as appetizer toasts, with cheese, spreads, dips or anything else you can think of to put on them.  You might even want to package them up to give as a gift with some homemade jam or cheese.

If you’re a fan of Lesley Stowe’s crackers or ultra thin crackers you’re going to love these.  Here’s my recipe, I hope you’ll try them…..

Pumpkin Spice Crackers

Pumpkin Spice Crackers

My Pumpkin Spice Crackers are the perfect compliment for your appetizer buffet, lending a bit of warmth to each bite.


  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups buttermilk
  • 1/3 cup brown sugar
  • 1 cup dried cranberries (Melissa's dried cranberries are plump and moist - need no hydrating)
  • 1/2 cup shelled pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seed, ground
  • 1 tsp. cinnamon
  • 1/2 tsp. fresh grated nutmeg or dried nutmeg
  • 1/4 tsp. Allspice
  • 1/8 tsp. cloves


  1. Preheat the oven to 350°F.
  2. Spray mini-loaf pans with non-stick coating and set on a parchment-lined baking sheet.
  3. In a large mixing bowl, whisk together the flour, baking soda, and salt. Whisk in the brown sugar, breaking up any big clumps. Pour buttermilk over flour mixture stirring with a spatula until combined and clear of  any dry flour.
  4. Add cranberries (see Note), pumpkin seeds, sunflower seeds, flax seeds, sesame seeds and spices to the batter. Stir blending evenly throughout the batter.
  5. Divide batter between coated mini-loaf pans, about 3/4 full - tap or smooth surface. Place baking sheet with loaf pans in preheated oven. Bake 30 to 35 minutes, or until tops spring back to the touch, are golden-brown, and a toothpick inserted into the middle of the cakes comes out clean.  Pumpkin Spice Crackers 1
  6. Remove cakes from pans and place on a cooling rack.   Allow to cool completely. Pumpkin Spice Crackers 2 Pumpkin Spice Crackers 3
  7. Place in individual freezer bags or  freezer container and set in freezer until frozen - several hours or over night. Loaves can be kept frozen for up to 3 months - if so wrap in foil before placing in a freezer bag or container.
  8. When ready to make the crisps, heat the oven to 300°F.
  9. Remove one loaf from the freezer and slice as thin as possible using a serrated knife, 1/8" thick. (I found it best to slice closest to the base of the knife, by the handle, for best leverage).                 Pumpkin Spice Crackers 4 Lay slices in a single layer, not touching, on a parchment-lined baking sheet. Use as many loaves as desired or save some for another time.
  10. Bake slices for 15 minutes. Flip, and continue baking for another 10 to 15 minutes. Crackers are done when deep in color (not burnt), feel dry to the touch, and are curled slightly at the edges. Crackers will crisp up as they cool.
  11. Remove from baking sheet to cooling rack and allow to cool completely. Pumpkin Spice Crackers 5
  12. Crackers will keep in an airtight for several weeks.                       Pumpkin Spice Crackers 6
Note: I use Melissa's Dried Cranberries which are very plump and moist.  However, if using another brand and you find them to be hard and dry, simply place the cranberries in a small bowl and cover with hot water. Allow to rest for 15 minutes to plump up.  Drain before adding to batter. 
Note: I use Melissa's Dried Cranberries which are very plump and moist.  However, if using another brand and you find them to be hard and dry, simply place the cranberries in a small bowl and cover with hot water. Allow to rest for 15 minutes to plump up. Drain before adding to batter. 

Hungry for more? Savor these!

Butternut Squash & Tahini Spread

Roasted Butternut Squash and Tahini Spread

Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

Stuffed Pumpkin

Stuffed Pumpkin

Tools used to make my Pumpkin Spice Crackers:

7 mini-loaf pans (4″ x 2 1/2″)


Microplane Zester for grating fresh nutmeg

Wusthof Bread Knife

Stainless Steel Wire Cooling Rack

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. They are just like the zwieback we have over here. Love the Fall flavours in these.

    • I love zwieback but they quit selling it here. I use to snack on that when I needed some bread it was perfect, just the right amount of flavor. Where are you that they sell it?

  2. I love, love these crisps, but they are a bit pricey! Yours look perfect—cannot wait to give them a try!

  3. These are great! Love your ingredients and seasoning. It’s funny, I made something very similar, but not spiced, but I can’t remember how your recipe compares to what I did. It worked so well, just like this one. Thin crispy toasts and so so much less expensive than buying them!

    • Just seeing this year old comment as I rummage through to find recipes I want to make for the season. I love these crackers and yes it’s so much less expensive to make these vs. buying them.

Leave a Comment »