These crunchy, cheesy vegan Pumpkin Seed Crackers make a wonderful snack on their own or an excellent base for dips. Made from simple, wholesome ingredients like raw pumpkin seeds, spelt flour, and nutritional yeast, these homemade crackers are flavorful, nourishing, and easy to prepare. They deliver a nutty crunch and a savory, cheesy note without any dairy.
Why buy store crackers when you can bake fresh vegan crackers at home? This recipe is straightforward and uses a handful of pantry staples. The result is a satisfying, crunchy snack you can enjoy plain or pair with spreads and dips.
Each cracker is seasoned with garlic powder and nutritional yeast for a cheesy flavor, while raw pumpkin seeds provide a pleasant crunch. Spelt flour keeps the interior slightly tender and adds a subtle nutty flavor. Finish with flaky sea salt for a burst of flavor and extra texture.
Table of Contents
- Ingredients
- Recipe Variations
- How to Make Pumpkin Seed Crackers
- Recipe Pro-Tips
- Serving Suggestions
- Storage Directions
- Frequently Asked Questions
- More Vegan Snack Recipes
- “Cheesy” Pumpkin Seed Crackers Recipe
Ingredients
Raw pumpkin seeds: Use raw, unsalted seeds for the best texture and flavor.
Spelt flour: Adds a gentle, nutty flavor and tender crumb. You can substitute whole wheat, all-purpose, or a gluten-free blend if needed.
Nutritional yeast: Provides a savory, cheesy flavor without dairy. If you prefer, swap for vegan cheese powder or omit entirely.
Garlic powder: Enhances depth and savory notes.
Sea salt: Balances the flavors. Use your preferred salt and adjust to taste.
Baking powder: Gives a slight lift for a light texture.
Avocado oil: Adds richness; olive oil or melted coconut oil also work.
Cold water: Helps bind the dough and keeps the fat solid for a crisp texture.
Flaky sea salt (Maldon): A finishing sprinkle for extra crunch and flavor.
Recipe Variations
Here are a few simple ways to adapt the recipe:
Shapes: Cut the dough into squares, rectangles, circles, or use small cookie cutters for fun shapes.
Cheesiness: Replace nutritional yeast with vegan cheese powder or grated vegan cheese, or leave it out if you prefer a plainer cracker.
Gluten-free: Substitute spelt with buckwheat flour or a gluten-free flour blend.
Seasonings: Add herbs like rosemary or thyme, or spices such as paprika or cumin for different flavor profiles.
How to Make Pumpkin Seed Crackers
- Prepare the pumpkin seed flour: Preheat oven to 350°F and line a baking sheet with parchment. In a food processor, blend the pumpkin seeds until they form a fine meal.
- Combine dry ingredients: Add spelt flour, nutritional yeast, garlic powder, sea salt, and baking powder to the food processor with the pumpkin seed meal. Pulse to combine.
- Add wet ingredients: Pour in the avocado oil and pulse until the mixture resembles fine, wet sand. Add cold water and pulse until the dough starts to clump.
- Form dough ball: Remove the dough and press it into a tight ball with your hands.
- Roll out dough: Place the dough on a sheet of parchment, cover with another sheet, and roll to about 1/8 inch thickness.
- Cut dough: Remove the top parchment, sprinkle flaky salt over the dough and gently press it in. Cut into roughly 1-inch squares with a pizza wheel or knife.
- Transfer crackers: Use a bench scraper or spatula to lift the crackers onto the prepared baking sheet, leaving at least 1/4 inch between pieces.
- Poke holes and bake: Gently prick each cracker with a fork to prevent bubbles. Bake for about 15 minutes, until fragrant and lightly browned.
- Cool crackers: Let crackers cool on the baking sheet for at least 15 minutes so they firm up and crisp as they cool. Transfer to a wire rack to cool completely if desired.
Recipe Pro-Tips
- Chill dough (optional): Refrigerate the dough for 30 minutes to firm it up for easier rolling and cutting.
- Cut any size: I like 1-inch squares, but larger or smaller pieces work fine.
- Prick before baking: Fork holes prevent bubbling and promote even baking.
- Watch the bake time: Crackers can brown quickly—remove them when edges are golden and they smell nutty.
- Cool fully: Proper cooling is essential for crispness—allow at least 15 minutes on the sheet before handling.
- Make extra: Double or triple the batch to enjoy plenty of crackers for snacking or sharing.
Serving Suggestions
Serve these pumpkin seed crackers as a snack, with dips, or as a crunchy garnish for salads and soups. They pair well with hummus, pesto, or any favorite spread.
- The Best Sweet Potato Hummus
- Carrot Top Pesto
- Italian Gremolata
- Beet Black Bean Dip
Storage Directions
- Storage: Keep crackers in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for 1–2 hours.
Frequently Asked Questions
Yes. Substitute sunflower seeds or a mixture of sunflower and hemp seeds, or use chopped nuts such as almonds or cashews. If using nuts, pulse briefly to avoid turning them into butter.
Cold water keeps the fats in the dough firmer, which helps produce a crisp, flaky cracker. Warmer water can make the dough too soft and yield chewier crackers.
More Vegan Snack Recipes
- Spiced Crispy Chickpeas
- Corn and Peach Crostini
- Banana Mocha Smoothie
- Avocado Pineapple Popsicles
- Banana Nice Bread
“Cheesy” Pumpkin Seed Crackers
Ingredients
- 1/3 cup raw pumpkin seeds
- 2/3 cup spelt flour
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 3 tbsp avocado oil
- 3 tbsp cold water
- 1 tsp Maldon sea salt
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper. Blend pumpkin seeds in a food processor until finely ground.
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Add spelt flour, nutritional yeast, garlic powder, sea salt, and baking powder to the pumpkin seed meal and pulse to combine.
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Pour in avocado oil and pulse until the mixture looks like fine, wet sand. Add cold water and pulse until dough clumps together.
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Form the dough into a firm ball. Place it between two pieces of parchment and roll to about 1/8 inch thickness. Remove the top parchment.
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Sprinkle flaky salt over the dough and press it lightly into the surface. Cut into roughly 1-inch squares and transfer to the lined baking sheet, leaving space between crackers. Prick each piece with a fork.
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Bake for about 15 minutes, until lightly browned and fragrant. Let cool on the sheet for at least 15 minutes so the crackers crisp up before serving.
Notes
- Storage: Store crackers in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature 1–2 hours.
Recipe Pro-Tips
- Chill dough: Refrigerate for 30 minutes if you want a firmer dough for rolling.
- Prick the dough: Use a fork to prevent air pockets while baking.
- Monitor baking: Watch closely so crackers brown evenly and don’t overcook.
- Cool completely: Let crackers cool on the baking sheet before moving them to a rack for best crispness.