– 1 cup pumpkin puree – 2 cups all-purpose flour – 1/2 cup powdered sugar – 1/2 tsp cinnamon – 1/4 tsp nutmeg – 1/4 tsp salt – 1/2 cup unsalted butter (cold, cubed) – 1 tsp vanilla extract
In a large bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Mix well to blend the dry ingredients evenly.
Add cold butter cubes and use a pastry cutter or fingers to mix until the texture resembles coarse crumbs.
Mix in pumpkin puree and vanilla extract until dough forms. Avoid overmixing to keep the crackers tender.
Roll the dough between parchment paper to 1/8 inch thickness. Cut into small squares or shapes using a cookie cutter.
Place on a baking sheet and bake at 350°F (175°C) for 12-15 minutes until edges turn golden. Cool before serving.