Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars with cooking spray or rub with butter. Set aside.

In a large bowl combine the flour and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower or pumpkin seeds, flax seed, spices, salt and pepper. Stir to combine.

Combine buttermilk, brown sugar and pumpkin purée. Stir until well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.

Spoon the batter into prepared jars, filling ⅔ full. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes; then remove by inverting and gently shaking jar. Cool completely on a wire rack.

When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin. (If you end up freezing them longer than an hour, no problem. Just let them sit for about 10-15 minutes before trying to slice them.

Preheat oven to 300ºF. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.

Yield: 5-6 dozen.  Depending on the humidity, sometimes the crackers will loose their crispness after being stored for a while. If that happens, just pop them back in a 350ºF oven for about 5 minutes. They'll be fresh as ever. I noticed Trader Joe's crackers will do that too after being opened.