Step 1

Preheat oven to 320F/160C. You want a cooler oven for these crackers to ensure they don't burn.

Step 2

Add sourdough discard, flour, butter and pumpkin puree to a mixing bowl and bring the ingredients together to form a pliable dough (see notes). If it's too soft and doesn't come together, add a little more flour.

Step 3

Divide the dough into two portions (this makes it easier to roll).

Step 4

Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle. If it becomes sticky, dust with a little flour.

Step 5

Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven.If the dough is sticky, dust with a little flour. See the notes below for additional info to help.

Step 6

If you are going to use pumpkin seeds, sprinkle these over the dough and gently press them in using your rolling pin.

Step 7

Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.

Step 8

Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.

Step 9

Brush dough with olive oil and sprinkle with salt.

Step 10

Bake at 320F/160C for around 25 minutes or until crackers are golden and crisp. The pumpkin puree can cause the crackers to burn easily so keep an eye on them.

Step 11

Let the crackers cool on a rack before breaking into individual pieces.