Peanut-Butter-Pumpkin Cookies
Peanut-Butter-Pumpkin Cookies
What’s that, you say? EW?! Well guess what, they’re not for you. See the note below to make this recipe wheat-free.
Peanut-Butter-Pumpkin Cookies
Source: AllRecipes.com
Ingredients
- 2 ½ cups whole wheat flour*
- 2 eggs
- ½ cup canned pumpkin
- 2 tablespoons peanut butter
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Directions
- Preheat your oven to 350 degrees F.
- Whisk all ingredients together in a bowl, adding water as necessary to make the dough workable, although it should remain dry and stiff.
- Lightly flour a flat work surface, and roll the dough to ½-inch thickness.
- Cut into ½-inch squares, or use bone-shaped cookie cutter.
- Bake until hard, about 40 minutes.
* If your dog is allergic to wheat (as many are), substitute slightly less than 2 cups brown rice flour for the whole wheat flour, and use rice flour to dust rolling surface.
Keep a little flour on the counter
Your next good bake.
Pumpkin Cinnamon Rolls
Pumpkin cinnamon rolls are a delicious, indulgent autumn breakfast treat. Pumpkin is the perfect complement for the cinnamon filling.
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Wow! I have got to try this! Not for me but for my dog :)I just know he’ll love this! Thanks for sharing the recipe!