1 ¼ cup whole wheat flour (or rice flour for a limited ingredient diet)
¼ cup pure canned pumpkin
1 tablespoon all natural peanut butter
½ teaspoon cinnamon
Preheat oven to 350 degrees F (175 degrees C)
In a large bowl, beat the egg. Add flour, pumpkin, peanut butter, and cinnamon. Roll out the dough and cut with a very small cookie cutter to make pieces no bigger than the size of a silver dollar. Bake in your preheated oven for 15 minutes until hard and golden brown.
TIP: If your dough is too dry and won’t stick together, carefully mix in a bit more pumpkin until the dough is just moist enough to stick together without being sticky. (Original recipe from SPCA web site.)