Get ready to transform your snack game with these mind-blowing sweet spicy rosemary cheddar gorgonzola pumpkin crackers that are about to become your new obsession! Imagine a cracker that dances between sweet, spicy, and savory - with a rustic charm that will have your taste buds doing a happy dance. These aren't just ordinary crackers; they're a gourmet experience packed into a crispy, golden bite that will elevate your appetizer game from mundane to magnificent.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 crackers
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled gorgonzola cheese
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 egg, beaten
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine the all-purpose flour, cayenne pepper, and salt. Mix these dry ingredients together until they are well incorporated.
- In another bowl, mix the softened unsalted butter and pumpkin puree until smooth and creamy. You can use a hand mixer or a whisk for this step.
- Add the beaten egg to the pumpkin and butter mixture. Stir until fully combined, ensuring the egg is evenly distributed throughout the mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to tough crackers.
- Fold in the shredded cheddar cheese, crumbled gorgonzola cheese, and chopped fresh rosemary. Mix until the cheeses and rosemary are evenly distributed in the dough.
- Using your hands or a spatula, gather the dough into a ball. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it is manageable.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a sharp knife or a pizza cutter to cut the dough into squares or desired shapes.
- Transfer the cut crackers onto the prepared baking sheet, spacing them about 1 inch apart to allow for spreading during baking.
- Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crisp. Keep an eye on them towards the end of the baking time to prevent burning.
- Once baked, remove the crackers from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the sweet spicy rosemary cheddar gorgonzola pumpkin crackers warm or at room temperature. They can be enjoyed on their own or paired with dips and spreads of your choice.
Tips
- Ensure your butter is softened but not melted for the perfect dough consistency.
- Don't overwork the dough - mix just until ingredients are combined to keep crackers tender.
- Use a pizza cutter or sharp knife for clean, even cracker shapes.
- For extra crispiness, roll the dough as thin as possible without tearing.
- Let crackers cool completely to achieve maximum crunchiness.
- Store in an airtight container to maintain their crisp texture for up to a week.
- Experiment with cheese ratios to find your perfect flavor balance.
- If the dough is too sticky, chill it in the refrigerator for 15 minutes before rolling.
Nutrition Facts
Calories: 45kcal
Carbohydrates: g
Protein: g
Fat: 3g
Saturated Fat: g
Cholesterol: 10mg
