These rosemary pumpkin pita bites are the perfect fall snack or appetizer. They have a thick texture that can hold up to any dip but are flavorful enough to eat on their own! The beautiful orange color from the pumpkin will liven up any holiday platter or charcuterie board!
Rosemary Pumpkin Pita Bites
Equipment
- Large baking sheet
- Pizza cutter or knife
- Large bowl
- Mixing spoon
- Parchment paper
- Rolling Pin
- Cooling rack
- Measuring cups/spoons
Ingredients
- ¼ cup olive oil
- ¼ cup warm water
- ½ cup pumpkin puree not pumpkin pie filling
- 1 tablespoon sugar
- ½ tsp sea salt
- ¼ tsp ground nutmeg
- Leaves from 2 sprigs of fresh rosemary chopped
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 1 ¼ cup all-purpose or whole-wheat flour
- Flaky salt or kosher salt to garnish optional
Instructions
- Preheat the oven to 400°F and prepare a piece of parchment paper to fit a large baking sheet.
- In a large bowl, whisk together olive oil, water, pumpkin puree, sugar, salt, nutmeg, and rosemary.
- Add the nutritional yeast, baking powder, and flour to the bowl. Mix until a ball of dough forms.
- Dump dough onto the parchment paper. Flour a rolling pin and roll out dough to the edges of the paper. If dough is sticking to rolling pin, cut another piece of parchment paper to put between your dough and the rolling pin. It doesn’t need to be a perfect shape, just roll it out to the edges until the dough is about 1/8 inch thick.
- Carefully transfer the parchment paper with the rolled-out dough to the baking sheet. Using a sharp knife or pizza cutter, score the dough in a grid (approximately 1 ½ inch squares), making sure to not cut through all the way. Sprinkle flaky salt or kosher salt over the surface of the crackers, if desired.
- Bake for 20 minutes or until golden brown, slightly puffed up, and crispy around the edges.
- Remove from oven and place on a cooling rack. They’ll crisp up a bit as they cool.
- Break the pita bites apart at the score lines.
- Pair with your favorite dip or eat them as is!
Notes
Storage Instructions: Store in a sealed container in a cool, dry place for up to a week.