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Pumpkin Chili Crackers

  photo-15 The texture of these crackers reminds us of Ritz crackers with a subtle pumpkin flavor with an added bite! Delicious and SO easy and fast to make! And you know what would be delicious with these? Remember that Halloween cocktail we made? The Blood Orange Pop Rock Cocktail? Well here is what you do: you eliminate the Pop rocks on the rim and add kosher salt, eliminate the vodka and switch it with tequila - shake well in a shaker and pour over ice! Yeah, a Blood Orange Margarita on the rocks.....The two of these combine to make a delicious treat.....

Pumpkin Chili Crackers


  • 10 tablespoons butter, softened
  • 1/4 cup solid pack pumpkin
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • kosher salt


Preheat oven to 325 degrees F In mixer bowl, cream butter, pumpkin and egg until creamy. Mix in flour, chili powder, salt and garlic powder. Mix until just combined. There are two ways to get the dough ready for the fridge: Divide in half, pat into a round. Doing this between wax paper or cling wrap makes it much easier to move directly into the fridge. Refrigerate for at least an hour (or wrap up one half and freeze to save for a rainy day).  Or, roll into two logs - wrap tightly with cling wrap and refrigerate as directed above. photo-11 Roll out very thin on a lightly floured surface. Cut into shapes with a cookie cutter, knife or pizza cutter. Or, if your dough is in a log slice very thin and place on parchment covered cookie sheets. Poke holes in every cracker, I use my cake tester but a tooth pick or fork works just as well.   photo-12 photo-13 photo-14 Bake for 20 to 25 minutes, until light browned (or darker if you're like me and like things like this very brown!) Keep crackers in an airtight container, at room temperature for a week. If they last that long, that is:-) photo-17 photo-19  

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