Recipe for: Ghost-shaped crackers (pumpkin-cheese) - photo 1
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Recipe for: Ghost-shaped crackers (pumpkin-cheese)

Snacks halloween 90 min Medium 0 views ~14.61 PLN * - (0)
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Description

Crispy crackers in the shape of little ghosts, made with pumpkin puree and cheese. The recipe combines the autumn flavor of pumpkin with a slightly salty note from the cheese, and after baking, the crackers are decorated with a white paste made from cottage cheese and sour cream, along with black "eyes" made from olives or sesame seeds. This dish is perfect for a Halloween party: visually striking, easy to serve as finger food, and pleasantly crunchy. The crackers pair well with a thick yogurt-dill dip, sour cream with herbs, or spicy plum chutney. Thanks to the addition of pumpkin, they have a nice orange color, and the simplicity of the ingredients makes them easy to make at home step by step, even if you are just starting your baking journey.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 300 g
  • Butter 75 g
  • Pumpkin 150 g
  • Cheese 100 g
  • Rapeseed oil 30 g
  • Chicken egg 1 pcs (~60 g)
  • Cottage cheese 200 g
  • Sour cream 50 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Black olive 50 g
  • Black sesame 3.3 tsp (~10 g)
💰 Estimated dish cost: ~14.61 PLN (3.65 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Preheat the oven to 180°C (top and bottom heat). Prepare 2 baking sheets and line them with parchment paper. If you are using fresh pumpkin: cut the pumpkin into pieces, remove the seeds, spread them on the baking sheet, drizzle with a little oil, and bake for 35–45 minutes at 200°C until very soft; after cooling, blend into a smooth puree. If you are using canned puree, move on to the next step.

Ingredients: Pumpkin, Rapeseed oil
Use a large baking tray and parchment paper to prevent the crackers from sticking. The puree should be smooth and not too watery — if it is too thin, briefly evaporate it in a pan.

Cake

2

In a large bowl, place the all-purpose flour and salt. Grate the butter on a coarse grater directly into the flour (the butter should be chilled). Using your fingers or a whisk, rub the butter into the flour until pea-sized clumps are visible. Add the grated cheese and mix briefly.

Ingredients: Wheat flour, Butter, Cheese, Salt
Use a grater with large holes and cold butter — this is important for a crumbly texture. You can also use a food processor (in pulses). Do not knead for too long.
3

In a separate bowl, mix the pumpkin puree, egg, and canola oil. Add black pepper. Pour the wet ingredients into the dry ones and stir with a wooden spoon until the ingredients start to combine. If the dough seems very dry, add 1–2 tablespoons of water; if too wet, add a little flour.

Ingredients: Pumpkin, Rapeseed oil, Black pepper
Mix only until the ingredients are combined — the dough should be firm but not stick excessively to your hands. If you have a mixer with a dough hook, use low speed for 30–60 seconds.

Cooling

4

Form a flat disk from the dough about 2 cm thick, wrap it in plastic wrap, and place it in the refrigerator for 20–30 minutes. Chilling will make rolling easier and help maintain shapes during baking.

Ingredients: Wheat flour
Do not skip the cooling — it is crucial for maintaining the shape of the ghosts when cutting and baking.
7

After baking, set the crackers on a rack to cool completely (at least 15 minutes). The crackers will harden and become more brittle as they cool.

Use a cooling rack so that air can reach the bottom and prevent moisture.

Shaping and rolling

5

Prepare a lightly floured surface. Take the dough out of the fridge and divide it into 2 parts, leaving one in the fridge. Roll each part to a thickness of 2–3 mm (the thinner, the crispier the crackers will be). If the dough is sticky, lightly sprinkle with flour. Use a ghost-shaped cutter (about 6–7 cm) or an inverted glass to cut out shapes. From the remaining dough, you can cut out smaller ghosts or stars.

Ingredients: Wheat flour, Pumpkin, Cheese
The best tools are a rolling pin and a ghost-shaped cookie cutter. Leave about 1 cm of space between the crackers on the baking sheet, as they will expand slightly.

Baking

6

Transfer the cut crackers to the prepared baking sheet (parchment paper). Bake in a preheated oven for 12–15 minutes at 180°C (top-bottom) — watch the edges: the finished crackers will have a slightly golden edge and a dry, crispy surface.

Ingredients: Wheat flour, Butter, Pumpkin, Cheese
If the oven has hot spots, turn the tray after 7–8 minutes. Do not bake too long — overly dark edges will give a bitter taste.

Decoration dough

8

In a bowl, place the cottage cheese and sour cream. Use a spoon or a small hand blender to achieve a smooth, spreadable consistency. Taste and season with a pinch of salt and pepper if needed. The spread should be thick but easy to spread.

Ingredients: Cottage cheese, Sour cream, Salt, Black pepper
If the pasta is too thick, add 1–2 teaspoons of cream. You can add a teaspoon of lemon juice for freshness.

Decoration

9

Spread a thin layer of cottage cheese paste on top of each cracker so that it resembles a 'ghost's veil' — use a small knife or piping tip. On the moist paste, place two small circles of black olive or sprinkle points with black sesame seeds — these will be the ghost's eyes. Additionally, you can draw a small smile with the paste.

Ingredients: Cottage cheese, Sour cream, black olive, Black sesame
Work quickly and gently to avoid breaking the crackers. Additionally, you can add black olives or black sesame for eye effect.

Serving

10

Arrange the decorated crackers on a board or platter to resemble a small group of ghosts. Serve immediately or after 10–15 minutes (the spread will thicken slightly). For serving, provide additional spread in a small bowl and fresh herbs, such as dill or chives.

Ingredients: Cottage cheese, Sour cream
Crackers taste best fresh; if you prepare them in advance, decorate just before serving.

Fun Fact

💡

Popular Halloween decorations (ghosts, witches) can easily be transferred to snacks — in 19th-century Europe, autumn harvests, including pumpkin, began to be used for holiday and ceremonial dishes, which today inspires seasonal snacks.

Best for

Halloween przyjęcie dla dzieci impreza tematyczna

Tips

🍽️ Serving

Serve the crackers on a wooden board with a small bowl of cottage cheese spread for dipping. For adults, serve alongside spicy plum chutney or a thick yogurt-garlic sauce. Arrange the crackers in several layers of different sizes to create a 'ghostly flock' effect.

🥡 Storage

Store the baked, undecorated crackers in an airtight container at room temperature for up to 5 days. Keep decorated crackers in the refrigerator for a maximum of 24 hours. To restore crispness, heat the undecorated crackers for 3–5 minutes in the oven at 150°C.

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