S’mores are one of my all-time favorite desserts. In fact, marshmallow, chocolate and graham in any style of dessert wins my heart. I love the texture combination: sticky, gooey mallow // creamy, milk chocolate // crunchy, spiced graham cracker. I’m working with The Hershey Company today to bring you my new favorite s’mores recipe.
We all know that desserts are only as good as the ingredients that make them. While store-bought graham crackers are good, I wanted to create something a little more homemade for the ultimate s’mores. Thus, these Pumpkin Spice Homemade Graham Crackers were born.
To make them extra fun, I used a pumpkin shaped cookie cutter as shown by my little helper.
Two things make these graham crackers pumpkin spiced: pumpkin pie spice (obviously) and pumpkin BEER! While the beer isn’t that detectable in the end product, I think it adds a festive punch. You can just use water if you prefer!
To get started, gather your ingredients and mix the dry together in the bowl of a food processor.
I used mostly whole wheat pastry flour to amp up the nutrition a bit.
Next add your butter – chilled and cubed – and process until you have butter spread throughout your mixture and it becomes a sandy consistency.
Lastly, add your wet ingredients – the beer and honey – and process until a dough forms, about 30 seconds.
At this point, plop your dough out and form it into a mound. Roll it out until it’s about 1/4 of an inch thick.
Then start cutting out your pumpkins. Or you can just cut squares…. or any shape you like.
Combine the scraps left from cutting (this is where squares would yield efficiency!) and re-roll for a second (and third) round of pumpkin cutting.
I got about 20 pumpkins. See those two extra dough balls? They tasted amazing right out of the oven!!
Poke some holes in for graham cracker loyalty!
And bake at 350*. The graham pumpkins will be done in about 20 minutes, depending on how thick you cut them. Check them at 15 and you might need as long as 22-25 minutes until the centers are set.
At this point, you can take them out of the oven and let cool. But if you want them to be REALLY crunchy, then do this next step: Turn off your oven. Transfer pumpkins to a cooling rack, and let them cool in the still-warm oven for an hour. The heat will continue to bake off moisture leaving you with a crunchy cracker.
Ready for s’mores!!
Pumpkin Spice Graham Crackers
- 1.5 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1.5 teaspoons pumpkin pie spice
- 1/2 cup brown sugar packed
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 stick salted butter 1/2 cup
- 1/4 cup pumpkin beer or water
- 1/4 cup honey
- Preheat oven to 350*
- Combine flours, pumpkin pie spice, brown sugar, salt and baking soda in a food processor and whirl to combine.
- Cube butter into 1/4 inch pieces and pulse it in until you have bullets of butter throughout.
- Add beer and honey and process until it forms a dough.
- Plop the dough onto your counter and roll out so it's about 1/4" thick.
- Cut the dough into pumpkins or squares.
- Combine any remaining dough in another ball and roll out. Repeat cutting until dough is gone. Eat any remaining dough 😉
- Poke several holes in the crackers with a fork.
- Place parchment on baking pan and pumpkins on top.
- Bake for about 20 minutes, depending on thickness. Look for the center to be set.
- Transfer pumpkins to a cooling rack and place back in warm oven - with heat turned OFF - for an hour.
Obviously these are good by themselves, but s’mores were my main objective! We attended a bonfire recently, so I made these to bring along. Of course I brought Hershey’s chocolate and marshmallows too!
I am a lover of dark chocolate, but for s’mores I love the classic Hershey’s Milk Chocolate bar. The ingredients are simple, and it melts beautifully in front of a fire. Recall from my trip to Hershey that the milk they use comes from local farms within 100 miles of Hershey, PA and they are the last chocolate company in the US to use real fluid milk in their chocolate. Three pieces will do ya – two for the s’mores and one for eating on the side.
The pumpkin s’mores were a huge hit!! I had several friends tell me it was the best s’mores they’d ever had.
How do you like your s’mores? Charred marshmallow? Perfectly brown?
Disclosure: This blog post was sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions about delicious s’mores and chocolate are my own.