For the second recipe in our series, I have another pumpkin goodie. I decided to combine two of fall’s favorites. S’Mores + Pumpkin = Pumpkin Pie Smores.
You need your typical s’more ingredients of marshmallows and chocolate, but you can’t just buy pumpkin graham crackers, now can you? Well, I have a solution for you!
Pumpkin Pie Graham Crackers
- 1/2 C. butter
- 1/2 C. pumpkin puree
- 1/2 C. brown sugar
- 2 T. honey
- 1 1/2 C. all-purpose flour
- 1 C. whole wheat flour
- 1 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 1 t. pumpkin pie spice
Put butter, pumpkin, brown sugar, and honey in mixing bowl, beat on medium speed until creamy. In a separate bowl, combine all the dry ingredients and mix well. Add the dry ingredients to the mixing bowl, mix until blended well.
Pre-heat oven to 350 degrees. Dump the dough onto a large section of parchment paper, flatten the dough into a disc and wrap the dough in plastic wrap. Refrigerate for at least 2 hours.
After the dough has chilled, roll it out between layers of parchment paper. You want it to be as thin as your finished graham crackers. The dough does not rise much at all. Cut out your graham crackers. You do not have to use pumpkin cookie cutters, use any shape you want.
Place on an ungreased cookie sheet and bake for 10-12 minutes, turning the sheet as needed. Remove from oven and cool before using to make s’mores.
To turn these into s’mores, just roast a marshmallow, put some chocolate on the graham cracker, then smoosh the warm marshmallow between the graham crackers until they look something like this: