Vegan Pumpkin Graham Crackers

0 In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, cloves and allspice. Set aside.
1 In a separate large mixing bowl or the bowl of a stand mixer, whip together the vegan butter and brown sugar. Using a hand mixer or the paddle attachment of the stand mixer. Whip until fully combined.
2 Add the pumpkin, agave and vanilla to the butter/sugar mixture. Continue to whip together until combined. Scraping down the sides of the bowl as needed. 
3 Now, add the dry ingredients to the wet about 1/2 a cup at a time until everything is combined. The dough should come together into a ball. 
4 Divided the dough in two, it will still be kind of sticky. Place each half on a sheet of parchment paper. Flatten the dough out into a disk and wrap in the parchment paper. Place them both into the fridge. 
5 Let chill for at least 1 hour.
6 When ready to bake, preheat the oven to 350 degrees(F).
7 Now you can do one of two things, leave the dough on the parchment paper, sprinkle the top of the dough with some whole wheat flour. Roll out with a rolling pin. Until the dough is about 1/8 inch thick rectangle.
8 Or, you can place a second piece of parchment paper on top of the dough and roll it out that way so it doesn't stick to the rolling pin. This is my preferred method and you avoid the tops looking floury.
9 Then pick up the bottom parchment paper and place it on a large sheet pan. 
10 Score the dough into squares. Then poke holes in each square with a toothpick. 
11 Repeat with the second disk of dough. 
12 Bake for 12-14 minutes or until golden brown. 
13 Remove from the oven and recut all the lines you scored. 
14 Let cool, then use to make pie crusts, s'mores or just snack on them. They can be kept in an airtight container for about 10 days.