Pumpkin Spice Animal Cracker Cookies
Animal crackers cookies are a childhood classic but this recipe has a fall twist, pumpkin spice. Yes, kid approved pumpkin spice animal cracker cookies. My kitchen helper loves fall flavors such as molasses, nutmeg and especially cinnamon. So when it was time to make a new batch of animal cracker cookies I though about flavoring them with pumpkin spice. The traditional animal cracker cookies you find in the grocery store do not offer a variety of flavors so I was happy that these were such a hit. There is a mild pumpkin flavor present so feel free to add more pumpkin spice to increase the flavor.
I have been making these animal crackers cookies for years now and it was the first recipe I made with my little kitchen helper when I couldn’t find the store made brand. Finding these animal cookie cutters was the key to the whole experience as they provide some great shapes and make a cracker that is a good size to snack on. Your kitchen helper will be pleasantly surprised when they find these homemade animal crackers cookies in their school lunchbox or after school snack bag.
Prep Time: 15 mins
Cook Time: 8-10 mins
- 1 Cup - All Purpose Flour
- 1/8 Cup - Dark Brown Sugar
- 1/8 Cup - Sugar
- 1/4 Teaspoon - Baking Soda
- 1/4 Teaspoon - Pumpkin Spice (mild pumpkin flavor, add more if you desire a stronger flavor)
- 1/8 Teaspoon - Salt
- 2 Tablespoons - Cold Butter (cut in cubes)
- 1-2 Tablespoons - Milk
- 1 Tablespoon - Honey
- 1/2 Teaspoon - Vanilla
- Preheat oven to 350°F and line a 9x13 baking sheet with parchment paper or a silpat
- In a food processor, pulse together the flour, sugars, baking soda, pumpkin spice and salt
- Add the cold butter and pulse again until the butter in incorporated.
- In a small bowl, combine the milk, honey, and vanilla extract and whisk together until smooth. Pour this mixture through the tube of the food process while it is running. Once added, start pulsing so fulling combine
- Remove the cover of the food processor and pinch the dough. If it sticks together easily, great. If it's too dry, add a 1/4 teaspoon more of milk
- Pour the mixture onto some plastic wrap (refer to pictures above) Mold the dough into a square. If you have time chill the dough for 15 minutes. If not, start rolling the dough between two pieces of wax paper
- Roll to about 1/4" thick and dip each cookie cutter in flour prior to use. If they stick to the cookie cutter then use the push piece and have the cookie pop out onto your prepared pan. Otherwise use an offset spatula to transfer
- Re-roll the dough and continue to cut out cookies until all the dough is used
- Bake at 350° for 8-10 minutes or until they start to brown along the edges Transfer to cooling rack and enjoy
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 9 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 5 year old and enjoying a good cup of coffee.