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goat cheese log with figs and pumpkin crackers
Print Recipe

Seeded Fig and Pumpkin Crackers Recipe

Fig and pumpkin crackers are seedy, chewy, and great with cheese. Try the fig and pumpkin crackers recipe for the holidays.

Ingredients

Baharat (makes 3 tablespoons)

  • 1 TBSP ground nutmeg
  • 1 TBSP paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin

Crackers

  • 1 cup (5oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup canned unsweetened pumpkin puree
  • 1 teaspoon baharat
  • 1/2 TBSP table salt
  • 1/4 cup (1 3/4oz) sugar
  • 2 TBSP vegetable oil
  • 2 large eggs
  • 1 TBSP grated orange zest
  • 1 cup (6oz) Orchard Choice or Sun-Maid California Dried Figs , stemmed and cut into 1/4-inch pieces
  • 1/3 cup sesame seeds
  • 1/3 cup shelled pistachos , toasted and chopped
  • 2 teaspoons coarse sea salt

Instructions

Make Baharat Spice Mix

  • Combine nutmeg, paprika,coriander, cinnamon, and cumin in small bowl.

Make the Crackers

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 5 1/2 by 3‐inch loaf pans. Whisk flour, baking powder, and baking soda together in large bowl; set aside. Combine pumpkin puree, 1 teaspoon baharat (reserve remainder for another use), and table salt in 10‐inch skillet. Cook over medium heat, stirring occasionally, until reduced to 3/4 cup, 6 to 8 minutes; transfer to medium bowl. Stir in sugar and oil and let cool slightly, about 5 minutes.
  • Whisk eggs and orange zest into pumpkin mixture, then fold into reserved flour mixture until combined (some small lumps of flour are OK). Fold in figs, sesame seeds, and pistachios. Scrape batter into prepared pans, smoothing tops with rubber spatula. Bake until skewer inserted in center comes out clean, 40 to 45  minutes, switching and rotating pans halfway through baking.
  • Let loaves cool in pans on wire rack for 20 minutes. Remove loaves from pans and let cool completely on rack, about 1 1/2 hours. Transfer cooled loaves to zipper-lock bag and freeze until firm, about three hours. (Loaves can be frozen for up to one month before slicing.)
  • Heat oven to 300F and line rimmed baking sheet with parchment paper. Using a serrated knife, carefully slice each frozen loaf as thin as possible (about ¼-inch thick). Arrange slices in single layer on prepared sheet and sprinkle with sea salt. Bake until dark golden, 25 to 30 minutes, flipping crackers and rotating sheet halfway through baking. Transfer sheet to wire rack and let crackers cool completely, about 30 minutes. Serve. (Cooled crackers can be stored in airtight container for up to 3 days.)

Notes

Recipe and photos by

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