Roasted Pumpkin Thai Crackers with Coconut & Sesame

What Makes This Special

These Roasted Pumpkin Thai Crackers infuse cozy autumn flavors with Thai street-snack flair. Roasted pumpkin purée lends a subtle copper hue and natural sweetness, while coconut and sesame add irresistible aroma and crunch. Easy to make, perfectly portable, and crowd-pleasing for comfort snacking or Halloween spreads, these crackers combine seasonal joy with authentic Thai texture in every bite.

Ingredients

This recipe harnesses fall’s best pumpkin, enriched with coconut and sesame—classic Thai ingredients that also fit the comfort-food vibe. Rice flour ensures lightness and crunch, while a little wheat flour aids structure for easy rolling and baking.

For the Crackers

• Pumpkin: Brings moistness, sweetness, and that beautiful copper color—roasting deepens its flavor.
• Rice Flour & Plain Flour: Classic Thai crackers use rice flour for crunch; wheat flour makes handling easier.
• Desiccated Coconut: For subtle richness and fragrance.
• Sesame Seeds: Both white and black for nutty aroma, taste, and visual appeal.
• Coconut Oil & Coconut Milk: Amplify the tropical undertone and help bind the dough.
• Seasonings: Salt, white pepper, and a touch of sugar for balance.

Instructions

Step 1: Roast the Pumpkin

Preheat your oven to 200°C (fan 180°C). Toss the diced pumpkin with a drizzle of coconut oil and a pinch of salt. Spread on a parchment-lined baking tray and roast for 20–25 minutes, until golden, soft, and caramelized. This roasting step intensifies flavor and ensures the crackers stay crisp.

Step 2: Make Pumpkin Purée

Allow the roasted pumpkin to cool slightly, then mash it well with a fork or potato masher until very smooth. Measure out 120 g of mashed pumpkin for the recipe.

Step 3: Mix the Dough

In a large bowl, combine rice flour, plain flour, desiccated coconut, both sesame seeds, salt, white pepper, and sugar. Add the mashed pumpkin and coconut oil. Mix with your hands or a spatula—then gradually add coconut milk, starting with 3 tbsp. Knead gently into a soft but not sticky dough; add a little more coconut milk if needed.

Step 4: Roll and Cut

Place the dough between two sheets of parchment paper. Roll out to a 2–3 mm thickness (thinner for cracker crunch!). Peel off the top parchment and trim the edges for neatness. Cut into desired shapes (squares, diamonds, or little pumpkins for Halloween!) using a sharp knife or pizza cutter.

Step 5: Bake

Transfer crackers (on parchment) to a baking tray. Brush lightly with coconut oil for extra color and crispness. Bake at 180°C (fan 160°C) for 18–22 minutes or until crackers are firm, crisp at the edges, and golden copper. Let cool completely on the tray—they crisp up as they cool.

Pro Tips

• Roast, Don’t Steam: Roasting the pumpkin removes moisture and boosts caramelization for deeper flavor and better cracker texture.
• Thin is In: Roll the dough as thin as possible for maximum crunch—a 2mm sheet is ideal.
• Cool to Crisp: Crackers firm up as they cool. If slightly soft out of the oven, let them cool before deciding if they need extra baking time.

Troubleshooting

Crackers too soft after baking? Return to the oven for 5–7 minutes at 150°C to dry them further. Avoid burning by checking often.

Dough too sticky? Add extra rice flour, 1 tbsp at a time, until dough is easy to handle.

Variations

• Spicy Thai Kick: Add 1/2 tsp chili flakes or a pinch of ground dried shrimp for a more savory, authentic snack.
• Herb-Infused: Mix in 1 tbsp finely chopped fresh coriander or kaffir lime leaves for extra fragrance.
• Halloween Shapes: Use pumpkin or bat cookie cutters for festive appeal. Sprinkle extra sesame seeds on top before baking.

Storage

Store cooled crackers in an airtight container at room temperature for up to 1 week. If they soften, re-crisp in a 150°C oven for a few minutes. Perfect for snacking, school lunches, or Halloween parties—great on their own or with Thai dips like sweet chili sauce.

Enjoy baking these autumn-kissed Thai crackers—comfort food with a seasonal twist and plenty of crunch!