Copycat Trader Joe’s Pumpkin Cranberry Crisps

Name: Copycat Trader Joe’s Pumpkin Cranberry Crisps
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 72 crackers
Ingredients: ½ cup all-purpose flour; ½ cup whole wheat flour; ½ cup dried cranberries; 1 teaspoon baking soda; ½ cup rolled oats; ¼ cup sunflower seeds; ¼ cup Flax Seed; 1 ½ teaspoons fresh Rosemary; ½ teaspoon ground turmeric; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon dried thyme; ¼ teaspoon sea salt; ⅛ teaspoon black pepper; 1 cup buttermilk; 3 tablespoons brown sugar; 3 tablespoons canned pumpkin puree

User Reviews

5.0

63 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings
72 crackers
Calories
20 kcal
Course
Appetizer
Cuisine
American

Copycat Trader Joe’s Pumpkin Cranberry Crisps

Brielle Kelley

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If you've tried the delicious Pumpkin Cranberry Crisps from Trader Joe's, you're going to be thrilled to be able to make them yourself - for a fraction of the price! If you haven't tried them, you'll be thrilled - when you take the first bite of these Copycat Trader Joe's Pumpkin Cranberry Crisps!

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Ingredients

Servings

½ cup all-purpose flour
½ cup whole wheat flour
½ cup dried cranberries
1 teaspoon baking soda
½ cup rolled oats
¼ cup sunflower seeds
¼ cup Flax Seed
1 ½ teaspoons fresh Rosemary or 1 teaspoon dried
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon dried thyme
¼ teaspoon sea salt
⅛ teaspoon black pepper
1 cup buttermilk
3 tablespoons brown sugar
3 tablespoons canned pumpkin puree

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Instructions

Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars (like this or this) with cooking spray. Set aside.
In a large bowl combine the flour and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower seeds, flax seed, spices, salt and pepper. Stir to combine.
Combine buttermilk, brown sugar and pumpkin purree. Stir till well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
Spoon the batter into prepared jars, filling ⅔ full then place the jars on a sheet pan. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes then remove by inverting and gently shaking the jar. Cool completely on a wire rack.
When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin.(If you end up freezing them longer than an hour, no problem. Just let them sit for about 10-15 minutes before trying to slice them.)
Preheat oven to 300˚F. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.