Can you believe it, I made a super savory snack. Not chocolate, and not even one covered in cinnamon and sugar.
Yeah, I don’t know what is going on, but I am feeling like I need more savory appetizers and snacks on the site. That, and I am kind of thinking ahead to the holidays. Blame it one-hundred percent on the snow. Snow? Yep, we’ve gotten so much snow the past tow days. You guys, I am just not ready for this kind of cold yet. I mean, don’t get me wrong, it has me totally excited for the holidays and all. BUT, one – the barn still needs so much work before we are ready to expect to continuously get pounded with snow, and two – I really do not want to just skip through fall. I love fall, I love all the seasons really, but fall the most.
Regardless, I still have the holidays on my brain. More specifically Halloween and Thanksgiving to which these Sweet and Spicy, Rosemary, Cheddar plus Gorgonzola Pumpkin Crackers would be perfect for!
And um, side note, if you have any Thanksgiving recipe requests, now is the time to comment, email, tweet, facebook, instagram or whatever, but get them to me soon! Because like I said, I am totally thinking holidays… you may hate me now, but come November you’ll probably love me.
So let’s hear em. I want this Thanksgiving to be extra delicious. I have my stretchy pants all ready to go… doesn’t everybody?
Here’s the deal, I pretty much never make appetizers because I am pretty much all about dinner. Like the full course, make sure everybody is well fed dinner. It’s not that I don’t love appetizers because I do, it’s more that I never really serve anyone other than my family… oh, and snowboard dudes. We do breakfast, lunch, dinner, and we definitely do dessert, but there is never much of a need for appetizers. When I do occasionally make them for the blog, they end up becoming dinner or a dinner side.
Well, this year I am determined to change that. I am easing into things with a snack, but these can surely double as an appetizer for your next party too. They are cheese and crackers in one, and the best part is, they need nothing else – not even dip. Which makes them so perfect for entertaining because they are super low maintenance!!!
Which obviously means these need to be served as a pre tricker-treating snack, and for sure at Thanksgiving (so excited!)!
These crackers are what I am calling “Glorified Cheez It’s”. Basically, they’re autumn in a cheesy, salty, slightly sweet and slightly spicy, cracker. And yes, they’re delicious.
How could a two cheese cracker not be? Especially crackers that include cheddar AND gorgonzola. Just so we are clear, they’re the bomb. And the soy-maple pumpkin seeds on top just might be my favorite.
Greatest part is, you can make them in way less than an hour. And if you eat them warm, I will not judge… it’s kind of hard not to.
If you happen to be crazy, and are not a fan of the blue cheeses, just leave it out completely. The crackers are still delish either way.
Oh, and since there is whole wheat flour, rye flour AND pumpkin in these crackers, that makes these crackers (Tieghan) certified healthy. Yeah, it does.
Sweet and Spicy Rosemary Cheddar + Gorgonzola Pumpkin Crackers
Servings: 35 Crackers
Calories Per Serving: 51 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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 rye 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
- 2 ounces gorgonzola cheese crumbled
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or sheet of parchment paper.
- To the bowl of a food processor, add the cheddar cheese, butter, pumpkin puree, whole wheat flour, rye 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.
- Add the gorgonzola cheese and pulse two to three times more. You do not want puree the cheese, you want chunks of gorgonzola throughout the dough.
- 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 or skewer, poke 1 hole 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. Serve or store in an airtight container for up two weeks.
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*If the cracker get soft, just place them back in 350 degree oven for 5 minutes. **I have found that the crackers taste best within the first few days of baking them.
So is it snack time yet? I think so.