Homemade Pumpkin Graham Crackers

Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 1/2 cup pumpkin puree, un-spiced
• 5 tablespoons milk, divided

Directions

1. Into a medium bowl, sift the dry ingredients: the whole-wheat flour, the all-purpose flour, the sugars, the cinnamon, the baking powder, and the salt. Put the bowl aside.
2. In another bowl, whisk together the egg, oil, honey, and pumpkin puree. The mixture may look bumpy and a little odd, which is absolutely fine. Once it is mixed with the dry ingredients, it will come together.
3. Add the pumpkin mixture to the flour mixture and stir until everything is incorporated. If the dough seems too dry, work in up to 2 tablespoons of the milk. You want it damp enough to hold when pressed, still lightly crumbly, and not so wet that it turns sticky.
4. Transfer the dough to a lightly floured board and shape it into a rough square about 1-inch thick. Wrap it in plastic and refrigerate for 2 hours or overnight.
5. When baking time comes, heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
6. Place the chilled dough on a generously floured surface and knead it gently with your hands until it holds together. The edges may stay a little crumbly, and that is fine; the kneading helps the dough behave.
7. Press the dough back into a loose square, then roll it to about 1/8-inch thick. If it resists going that thin, or if you want a sturdier cracker, leave it a bit thicker; you will simply get a few fewer crackers.
8. Using a knife or pizza cutter, cut the dough into about 3- by 5- inch rectangles. Tidy any uneven sides by gently pressing them with the flat side of a knife. Move the crackers to the prepared baking sheets with a spatula, then roll the scraps again to cut more crackers.
9. Poke each square several times with a fork or toothpick. The crackers do not spread much in the oven, so they can sit fairly close together on the sheets.
10. Lightly brush the tops with the 3 tablespoons of milk that remain.
11. Bake for 14-18 minutes, until the crackers are gently browned. Take them from the oven, move them to a wire cooling rack, and let them cool completely. They will be soft at first, then become firmer and crunchier after a few hours. For storage, use an airtight container and leave it at room temperature for up to 10 days.