2 1/2 cups of whole wheat flour
1 1/4 cup pumpkin puree (don't use pumpkin pie mix, only pure puree)
1/4 cup of natural peanut butter, smooth or crunchy (my pup prefers smooth)
1/2 tsp ground cinnamon
1/4 cup water (if the dough is tough, add a little more at a time)
additional flour for rolling
preheat oven to 350F
combine ingrediants in a bowl with mixer
roll out dough to 1/4i thickness
cut with cookie cutters (I use hearts, I think they might taste better)
place cookies on a cookie sheet lined with parchment.
Bake 30 minutes and leave to cool overnight
These cookies have about a week life in a cookie jar and 3 weeks in the fridge or 2 months in the freezer.
