1 cup pumpkin puree
1/3 cup peanut butter natural, NO Xylitol or sugar substitutes
2 cups whole wheat flour all purpose can be used instead
1/2 tsp cinnamon
Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a large bowl, combine pumpkin, eggs, and peanut butter. Stir until completely combined.
Add in flour and cinnamon - stirring just until combined.
Lightly flour a flat surface and roll out dough to one quarter inch, using flour as needed to keep dough from sticking.
Cut shapes out of dough and place on prepared baking sheet.
Bake for 20 to 40 minutes - depending on desired level of crunchiness.
Remove treats from oven and let cool on a cooling rack. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.