2 ½ cups whole wheat flour
½ cup canned pumpkin
2 tbsps. Natural peanut butter
¼ tsp. cinnamon
1 tsp. water, or more if necessary
Preheat oven to 350F. Combine all ingredients except water and beat together until a dough ball forms. If mixture seems too dry, add 1 teaspoon of water at a time to get ingredients to come together. Dough should be dry and quite stiff. Roll dough out to ½” thickness. Cut into ½” pieces or use small cookie cutter. Transfer pieces to ungreased baking sheet and bake until golden brown and crunchy, about 40 minutes. Cool and store in tightly covered container.