- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons cold, unsalted butter, diced
- 8 ounces grated extra sharp cheddar cheese
- 4 tablespoons cold water
Combine flour, salt, and black pepper in the bowl of a food processor. Pulse to combine.
Add butter and pulse until butter is the size of peas. Add cheddar cheese and pulse until dough is the texture of coarse meal. Add water and pulse until dough comes together in a ball.
Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
On a lightly floured surface, roll dough to 1/8 inch thickness. Cut out rounds with biscuit cutter and move to baking sheets. From scraps remaining, cut a 1/16 inch piece of dough to serve as stem. Lightly pinch top of a round, and attach stem. Use a pairing knife to lightly score lines in pumpkin. Repeat with remaining pumpkins.
Bake crackers until golden, about 17 minutes.