• 2 1/2 cups whole wheat flour
  • 2 large eggs
  • 1/2 can of canned pumpkin
  • 2 tablespoons peanut butter
  • 1/2 teaspoon salt
Preheat oven to 350 degrees F (175 C)
Combine all ingredients in a bowl and mix with spatula til most of the flour is incorporated.
Take out of bowl and knead until it comes together to a smooth dough.
Roll out to 1/2 inch thick (or less). Cut with cookie cutter.
Bake for 30 minutes at high altitude, or longer for extra crunch if the air is moist that day. These don't rise so they can be put very close together on the sheet.