It’s been a crazy week in the life of the Cup of Sugar :: Pinch of Salt Girl, and it is the first time that I have gotten around to baking all week. Shame on me. Baking is my stress relief from “real life” so you can imagine that I was really craving a baking session. And what did I end up making this morning? These lovely Sweet and Spicy Rosemary Cheddar Pumpkin Crackers. In the spirit of fall, and with Thanksgiving coming up, I thought that I would make something that could be used as a snack or appetizer for Thanksgiving. These are lovely. A little sweet from the brown sugar and maple syrup, quite spicy as well. And cheese … goes without saying that they would be delicious made mostly of cheddar.
Ingredients
1 1/2 cups sharp cheddar cheese, shredded
4 tablespoons unsalted butter, softened
1/2 cup pumpkin puree
1/2 cup whole wheat flour
1/4 cup all purpose flour
2 teaspoons brown sugar
1 teaspoon dried rosemary
1 teaspoon chili powder
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon milk
Sweet + Spicy Pumpkin Seeds
3/4 cup raw pepitas (shelled pumpkin seeds)
3 teaspoons pure maple syrup
1 1/2 teaspoons soy sauce
3/4 teaspoon chili powder
3/4 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
3/4 teaspoon sea salt, for sprinkling
Directions
Preheat oven to 350F. Line baking sheets with silpat or parchment.
To the bowl of a food processor, add the cheddar cheese, butter, pumpkin puree, whole wheat flour, all-purpose flour, brown sugar, salt, rosemary, chili powder and cayenne. Pulse until the mixture is combined. Add the milk and pulse for about 30 seconds, until the dough forms a ball.
On a lightly floured piece of parchment paper, using a floured rolling pin, roll the dough to 1/8-inch thickness. Using a pasta cutter or a pizza cutter, cut roughly 1 by 1-inch squares. Transfer the crackers to the prepared baking sheet. Using the end of a sharp knife, chopstick, skewer or even a fork, poke 1-3 holes into the middle of each cracker.
In a small bowl combine the pumpkin seeds, maple syrup, soy sauce, 3/4 teaspoon dried rosemary, 3/4 teaspoon chili powder and 1/4 teaspoon cayenne pepper. Toss well. Divide the seeds among each cracker, sprinkle with flakey sea salt.
Bake for 12 to 15 minutes, or until the ends are lightly browned. Allow to cool on the baking sheet.
