Combine the dry ingredients: whisk together all-purpose flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt until well combined.

Incorporate the cold unsalted butter into the dry mixture until it resembles coarse crumbs.

Mix in the pumpkin puree and honey, stirring thoroughly, adding a teaspoon of water if necessary to bring the dough together.

Divide the dough, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.

Preheat the oven to 350ºF (175ºC).

Roll out one disk of dough on a lightly floured surface to about half a centimeter thick.

Cut the rolled dough into desired shapes and poke holes in each with a fork.

Sprinkle the tops with the cinnamon-sugar mixture.

Bake in the preheated oven for 18-20 minutes for softer crackers or 25-28 minutes for crunchier ones.

Allow to cool completely on a wire rack before storing in an airtight container.