Cinnamon Sugar Pumpkin Sourdough Discard Crackers

These cinnamon sugar pumpkin sourdough discard crackers, while a mouthful to say, are incredibly tasty little pillows of joy. Slightly different than a traditional cracker, these sourdough discard crackers are soft, full of pumpkin spice and cinnamon sugar flavors and are a wonderful treat!

If you’re new to the whole idea of sourdough discard crackers, you should really give these simple everything sourdough discard crackers to see how easy they are to make and how absolutely delicious they are! These crackers typically don’t last very long and are one of our favorite snacks to have on hand.

Now that it’s officially fall, I wanted to broaden my sourdough discard cracker making skills and try something more fall-esque. So I decided to add a bit of pumpkin, some warm spices and a bunch of cinnamon sugar and boy are these cinnamon sugar pumpkin sourdough crackers so delicious! They are approved by my whole family, which almost never happens, and won’t last long! I hope you love them as much as we do!

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HOW TO MAKE CINNAMON SUGAR PUMPKIN SOURDOUGH CRACKERS

TOOLS YOU MAY NEED

• Stand mixer and dough hook
• Measuring cups and spoons
• Rolling pin
• Pizza cutter
• Fork
• Large cookie sheet

INGREDIENTS

• 1 cup all purpose unbleached flour (plus more for kneading)
• 1 tbs cane sugar
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup sourdough discard
• 1/2 cup pumpkin puree
• 4 tbs coconut oil
• 2/3 cup brown sugar + 1 tsp cinnamon for topping

DIRECTIONS TO MAKE CINNAMON SUGAR PUMPKIN SOUROUGH DISCARD CRACKERS

In the bowl of a stand mixer, add the dry ingredients and mix. Then mix in the wet ingredients to form a soft dough. If the dough is too wet, then add a bit more flour. Refrigerate the dough for one or more hours.

Using a generous amount of flour, roll the sourdough discard dough to as thin as you desire, around 1/8″.

Sprinkle the brown sugar and cinnamon mixture over the entire dough and carefully press it into the dough using the rolling pin.

Using a fork, poke holes all over the dough, then cut to desired shape with a sharp knife or pizza cutter.

Carefully transfer the crackers to a lined baking sheet.

Bake the crackers at 350°F for 15-18 minutes or until golden brown and enjoy!

NOTES

• This dough will be on the wetter side, but it should not be sticky. If you find the dough to be sticky, add flour little by little until it is nice and smooth.
• It is recommended to chill the dough at least one hour. The longer the cracker dough is chilled, the crispier the crackers, I find.
• These crackers are best eaten within a few days when stored at room temperature in an airtight container.

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Cinnamon Sugar Pumpkin Sourdough Discard Crackers

Yield: 60-80

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Slightly different than a traditional cracker, these sourdough discard crackers are soft, full of pumpkin spice and cinnamon sugar flavors and are a wonderful treat!

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Ingredients

• 1 cup all purpose unbleached flour (plus more for kneading)
• 1 tbs cane sugar
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup sourdough discard
• 1/2 cup pumpkin puree
• 4 tbs coconut oil
• 2/3 cup brown sugar + 1 tsp cinnamon for topping

Instructions

1. In the bowl of a stand mixer, add the dry ingredients and mix. Then mix in the wet ingredients to form a soft dough. If the dough is too wet, then add a bit more flour. Refrigerate the dough for one or more hours.
2. Using a generous amount of flour, roll the sourdough discard dough to as thin as you desire, around 1/8".
3. Sprinkle the brown sugar and cinnamon mixture over the entire dough and carefully press it into the dough using the rolling pin.
4. Using a fork, poke holes all over the dough, then cut to desired shape with a sharp knife or pizza cutter.
5. Carefully transfer the crackers to a lined baking sheet.
6. Bake the crackers at 350°F for 15-18 minutes or until golden brown and enjoy!

Notes

This dough will be on the wetter side, but it should not be sticky. If you find the dough to be sticky, add flour little by little until it is nice and smooth.

It is recommended to chill the dough at least one hour. The longer the cracker dough is chilled, the crispier the crackers, I find.

These crackers are best eaten within a few days when stored at room temperature in an airtight container.

Nutrition Information

Yield 60 Serving Size 1
Amount Per Serving Calories 26Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 13mgCarbohydrates 4gFiber 0gSugar 2gProtein 0g

Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.

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LOOKING FOR MORE SOURDOUGH RECIPES?

Looking for more sourdough recipes like these cinnamon sugar pumpkin sourdough discard crackers? Check these out:

• Simple Everything Sourdough Discard Crackers
• Long-Fermented Sourdough Pretzel Buns
• Chocolate Chip Sourdough Sweet Potato Muffins
• Sourdough Discard Pumpkin Spice Muffins

Did you make these sourdough discard crackers? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!