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Baked goods

Hokkaido pumpkin crackers with spelt flour

Name: Hokkaido pumpkin crackers with spelt flour
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 2 baking sheets
Cuisine: Slovak
Ingredients: 250 g Pumpkin (winter squash); 250 g Spelt flour; 100 ml Milk; 100 ml Olive oil; 2 tsp Baking powder; to taste Salt; to taste Pumpkin seeds; 1 Egg

Savory crackers made with roasted Hokkaido pumpkin, spelt flour, and olive oil, topped with pumpkin seeds. Makes 2 baking sheets.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 1 hr 10 min – 1 hr 15 min
Total time: 1 hr 40 min
Temperature: 200 °C (400 °F)
Servings: 2 baking sheets
Difficulty: Easy

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Hokkaido pumpkin crackers with spelt flour are crunchy, savory snacks with a vibrant yellow color from the pumpkin flesh. First, roast the pumpkin for about an hour at 200 °C (400 °F) until soft, then scoop out the flesh and blend it. Combine it with flour, milk, olive oil, and baking powder to make a soft dough, then cut out crackers and top them with pumpkin seeds. The recipe makes two baking sheets.

Instructions

Tip: tap a step to mark it as done.

Place the raw pumpkin in a baking dish and roast in an oven preheated to 200 °C (400 °F) for about 1 hour, until soft.
Let the roasted pumpkin cool, scoop out the flesh with a spoon, and blend it in a bowl using an immersion blender.
Add the flour, milk, oil, baking powder, and salt, and mix into a soft dough. Dust the work surface with flour and knead the dough thoroughly on it.
Divide the dough into 2 equal portions and cut parchment paper to fit the baking sheet. Place half the dough on the paper, roll it out to about 4 mm thick, brush the entire surface with egg, and cut it into squares with a knife.
Tip: The dough is a little sticky, so work patiently. You can also cut the crackers into other shapes.
Place pumpkin seeds on each square, then sprinkle the crackers with salt.
Bake the crackers in an oven preheated to 200 °C (400 °F) for approximately 10 to 15 minutes.

Tip: Press the pumpkin seeds lightly into the egg-brushed squares so they stay on after baking. If the crackers are not crisp once cooled, dry them for a few minutes in the turned-off oven while it is still warm.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 251 kcal
Protein: 6.7 g
Carbohydrates: 27 g
of which sugars: 3.7 g
Fat: 14 g
of which saturates: 2.3 g
Fiber: 4.1 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tekvicové krekry z hokkaida so špaldovou múkou