Ingredients
- 2 cups whole wheat flour (or gluten-free alternative)
- 1 cup natural peanut butter (unsweetened)
- 1 cup pumpkin puree (plain)
- 1 large egg
- 1 tsp cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour and cinnamon in a mixing bowl.
- Mix the pumpkin puree, peanut butter, and egg in another bowl until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Roll out the dough to about ¼ inch thick on a floured surface.
- Use cookie cutters to cut out shapes.
- Bake for 20-25 minutes or until edges turn golden brown.
- Cool completely on a wire rack before serving.
Notes
Make sure to use natural peanut butter free of xylitol. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Dog Treats
- Diet: Grain-Free Option Available