Copycat Trader Joe’s Pumpkin Cranberry Crisps
User Reviews
5
Copycat Trader Joe’s Pumpkin Cranberry Crisps
Description
The Copycat Trader Joe’s Pumpkin Cranberry Crisps combine a hearty mix of flours, oats, and seeds with dried cranberries for bursts of tartness. The addition of spices such as rosemary, turmeric, cinnamon, nutmeg, and thyme brings an earthy, mildly spicy note that complements the mild sweetness from brown sugar and pumpkin puree. The buttermilk in the batter keeps the texture tender and moist while baking, resulting in a golden, springy crisp once cooled.
Baked in individual glass jars, these crisps develop a firm structure that allows them to hold their shape after baking and cooling. Chilling the crisps in the freezer for an hour helps them set, making removal from the jars easier and lending a refreshing texture. Their unique blend of spices and seeds offers a textured crunch with a balance of sweetness and mild herbal notes.
These crisps are suitable as a snack or paired with a warm beverage. The inclusion of sunflower and flax seeds adds nutritional variety and a nutty texture to contrast the chewy cranberries and tender crumb. They are a good choice for anyone looking for a seasonal treat with a mix of fruits, seeds, and fall flavors.
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 rosemary or 1 teaspoon dried, fresh
- ½ teaspoon Turmeric ground
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon thyme dried
- ¼ teaspoon salt sea salt
- ⅛ teaspoon black pepper
- 1 cup buttermilk
- 3 tablespoons brown sugar
- 3 tablespoons pumpkin puree canned
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72crackers
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 27mg | 1% |
| Potassium | 20mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 105IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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