Pumpkin Sourdough Crackers

Top these beautiful autumn inspired Pumpkin Sourdough Crackers with pumpkin seeds, black sesame seeds or even brown sugar to punctuate their seasonal appeal. Served with gruyere and thinly sliced apples or pears, these make a delicious appetizer or snack.

Baking With Leftover Pumpkin

Once autumn baking begins it seems there is always some quantity of leftover pumpkin languishing in my refrigerator. No can of pumpkin ever seems to contain the right amount for the recipe I’m making.  

Yesterday I baked Pumpkin Yeast Braids. First I made traditional braided loaves. Then I mixed the recipe again to try making those pumpkin shaped loaves I’ve seen everywhere on social media lately. After two batches I still had a little pumpkin that wasn’t needed.

What could I use that extra pumpkin for?  I could put it in a smoothie but…. pumpkin drinks just aren’t my thing. I could stir it into soup, but I wasn’t making any. What I was making, as I have been fairly regularly the past few months, was Sourdough Cracker Leaves. Why not? I decided to substitute my leftover pumpkin for the oil in that recipe.  

Seasonal Variety

The dough for my Pumpkin Sourdough Crackers turned out to be somewhat sticky compared to the ultra smooth dough I get when I use olive oil for the recipe. To counter the stickiness I added a little more flour and brushed the parchment with just a bit of olive oil. I also brushed a little more olive oil on the top of the dough when needed. Altogether I used about a tablespoon of oil. That did the trick.

For toppings, I used pumpkin seeds, or pepitas, and a pinch of flaked salt on some. On others I used a blend of black and white sesame seeds. I thought the black sesame seeds were especially appropriate for a seasonal look. Then I tried a light sprinkle of brown sugar on one of the cracker leaves and finished up with some finely grated parmesan cheese on the last ones. All turned out well! Served with thin slices of gruyere and apples they made an appealing and delicious afternoon snack. 

Pumpkin Sourdough Crackers

Course: AppetizersCuisine: AmericanDifficulty: Easy

Prep time

30

minutes

Cooking time

1

hour 

Total time

2

hours 

Top these beautiful autumn inspired crackers with pumpkin seeds, black sesame seeds or even brown sugar to punctuate their seasonal appeal.

Ingredients

• 200 grams (1 cup) mature sourdough starter (80% hydration, discard starter)

• 30 grams (2-3 Tablespoons) pumpkin puree

• 60 grams (1/3 cup) semolina flour

• 70 grams (1/2 cup + 2 Tablespoons) all-purpose flour

• ½ teaspoon kosher or other salt

• Suggested Toppings:

• Pumpkin Seeds or Pepitas

• Black and/or white sesame seeds

• Sea salt

• Brown sugar

• Finely shredded parmesan cheese

Directions

• In a medium bowl, combine the sourdough starter, pumpkin puree, semolina, all-purpose flour and salt. Knead until the dough forms a fairly smooth ball. Wrap the dough in plastic wrap and refrigerator for at least 30 minutes or up to 24 hours.
• Preheat oven to 350F. Place a pizza stone, or an inverted baking sheet in the center of the oven. Have several 12-inch wide pieces of parchment paper ready.
• Unwrap the dough and divide it into 8 equal portions. Shape each into a ball and wrap with plastic wrap.
• Unwrap one piece of dough and place it on a sheet of parchment paper that has been lightly brushed with oil. Cover the top with plastic wrap. Using a rolling pin, roll the dough into a thin oval (about 8-10 inches long) between plastic wrap and parchment, lifting and rotating the dough several times in the process, as needed.
• Lift the plastic wrap from the top of the dough. Brush the top lightly with olive oil or water. Sprinkle with a little sea salt and/or other toppings of your choice. Cover the top with the plastic wrap again and roll over it lightly with a rolling pin to help the toppings adhere. Remove the plastic wrap.
• Carefully lift the parchment paper onto the preheated baking sheet or pizza stone in the oven, using a pizza peel, if you have one. Bake for about 12-15 minutes, or until lightly browned, watching closely and turning as needed to get a uniform appearance.
• Remove from oven (again using the pizza peel, if you have one) and cool on a wire rack.
• Repeat with the remaining pieces of dough.
• Serve with cheese, hummus, sliced apples or pears and/or other tidbits of your choice. Store remaining crackers in an airtight container for up to one week.
• Enjoy!