Fall baking is my favorite. Last week I was going through some old recipes and found this Honey Pumpkin Graham Cracker Cookies recipe that I had never made. Finally, I made it, and my kid loves it. I’ve got the photo to prove it. Scroll down to see.
When you bake something that your kid loves, it’s a win-win. I never know if he will like what I come up with, but Fall desserts, in my opinion, are the best. However, recipes make so much more than we can ever eat, so I gladly end up giving some to my son’s teacher or friends, and I do sometimes freeze a portion. We can never appreciate good teachers, so whenever I can provide her with something, I do…and she is so appreciative. I mean, who doesn’t like a tasty Fall dessert!!
Honey Pumpkin Graham Cracker Cookies
These cracker-like-cookies smell like wheat crackers and taste a bit like a cracker, but they are sweet as a sugar cookie, especially when dunked in the pumpkin spice dip (recipe below). YUM!
This kid. OMG – what a classic. So glad I captured this moment. I think he loves that these little cookies are shaped like pumpkins and leaves. A photo doesn’t get any better than this.
These cracker-like-cookies turned out thicker than a cracker and soft as a cookie. Glad I decided to sprinkle sugar on top as it made them sweet and tasty.
So, Fall baking has become a favorite past time of mine. Now I’m thinking about what can I bake next!! Whatever it is, I sure hope my son likes it, because I can not eat them all!!
Be sure to PIN under Fall Baking or maybe even Thanksgiving snacks…or wherever you want!!
PS. I love baking with Bob’s Red Mill flours – whether 100% whole wheat or Gluten-free. It’s easy to find this brand at your local grocery stores too.
Honey Pumpkin Graham Cracker-like-Cookies
- 1-1/4 cups Bob's Red Mill Unbleached White All-Purpose Flour
- 1-1/4 cups 100% Whole Grain Whole-wheat Flour
- 1/3 cup Organics Light Brown Sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbs honey
- 2 tbs molasses
- 1/3 cup canned pumpkin
- 1/2 tsp vanilla extract
Pumpkin Spice Dip
- 8 ounces whipped cream cheese
- 6 ounces vanilla yogurt
- 1/4 cup Organics Light Brown Sugar packed
- 1/4 cup canned pumpkin
- 2 tsp pumpkin spice mix see below
- 1/4 cup Organics Turbinado Sugar for sprinkling (optional)
Homemade Pumpkin Spice (makes 2 teaspoons)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
CRACKER-LIKE-COOKIE 1. Combine dry ingredients in a large bowl; set aside. 2. In a medium pan, on low to med heat, warm butter, then add honey, molasses, pumpkin puree, and vanilla extract 3. Pour mixture in with dry ingredients and stir until mixture can be rolled in a ball. 4. Place dough on a dry surface and knead gently, folding and pressing for 15 strokes 5. Preheat oven to 350 degrees. 6. Roll dough out and cut with cookie cutters of choice. 7. Bake on an ungreased baking sheet for 11 minutes. Depending on how large your cookie cutter is, about 24 cookies can fit on one baking sheet and do not have to be two inches apart. 8. Cool on rack and store in container.
PUMPKIN SPICE DIP NOTE: I cut this recipe in half for these cookies. It makes a lot. 1. With a blender, whip up all ingredients together until it becomes fluffy. 2. Serve with cookies.
HOMEMADE PUMPKIN SPICE NOTE: If only making half of the Pumpkin Spice Dip, then only use half of this mix. 1. Mix all together
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