Seeded Pumpkin Crackers from "Food Gifts" America's Test Kitchen Book

We live near a farm stand that grows pumpkins and I tend to buy a few too many cute varieties and process them all....  so, I am always on the search for unique ways to use pumpkin puree.  I read this book last year and at pumpkin time this year I decided to give it a try.  It was so beautiful and delicious I ended up giving some as a gift to one person and eating the rest myself.  This is definitely my favorite use for pumpkin and will be on the pumpkin season rotation!

Seeded Pumpkin Crackers
America's Test Kitchen "Food Gifts:  150+ Irresistible Recipes for Crafting Personalized Presents"
​Yield: 50 crackers
Preparation Time: 2 hours 
Start to finish: 7 hours 30 minutes

Notes: "These vibrantly flavored, visually striking crackers are inspired by biscotti, another crunchy delight made by forming dough into a loaf that's baked, then sliced into individual pieces and baked a second time.  Here you season pumpkin puree with orange zest and baharat, a Middle Eastern and North African spice blend.  Once the dough comes together, you fold in sesame seeds, pistachios, and dried apricots.  Then after the first bake, freeze the loaves to firm them up before slicing thinly for the second bake.  And here's a major payoff: you need only slice and bake the number of crackers you want to package and give at any given time, reserving the rest of the frozen loaves for another gifting occasion.  This recipe is best made in 2 5.5" x 3" loaf pans.  You can use one 8.5" x 4.5" loaf pan instead; bake the loaf for the same amount of time and then slice the frozen loaf down the center before slicing crosswise.  The crackers will continue to crips as they cool."

Seeded Pumpkin Crackers

​1 cup (or 5 ounces) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup pumpkin puree
1 teaspoon baharat
1/2 teaspoon salt
1 3/4 ounces (or 1/4 cup) sugar
2 tablespoons vegetable oil
2 large eggs
1 tablespoon orange zest, grated
1/3 cup dried apricot, chopped
1/3 cup sesame seeds
1/3 cup shelled pistachois, toasted and chopped
2 tablespoons coarse sea salt

​1. Adjust oven rack to middle position and heat oven to 350 degrees.  Grease two 5.5" x 3" loaf pan.  Whisk flour, baking powder, and baking soda together in a large bowl; set aside.  Combine pumpkin puree, baharat, and salt in 10" skillet.  Cook over medium heat, stirring occasionally, until reduced to 3/4 cup, 6-8 minutes; transfer to medium bowl.  Stir in sugar and oil nd let cool slightly, about 5 minutes.

2. 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 apricots, sesame seeds, and pistachios.  Scrape batter into prepared pans, smoothing tops with rubber spatula.  Bake until skewer inserted in center comes out clean 45-50 minutes, switches and rotating pans halfway through baking.

3. 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 3 hours.  (Loaves can be frozen for up to 1 month before slicing).

4. Heat oven to 300 degrees and line rimmed baking sheet with parchment paper.  Using serrated knife, carefully slice each frozen loaf as thin as possible (about 1/4" thick).  Arrange slices in single layer on prepared sheet and sprinkle with sea salt.  Bake until dark golden, 25-30 minutes, flipping crackers and rotating sheet halfway through baking.  Transfer sheet to wire rack and let crackers cool completely, about 30 minutes.