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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


  • 2 ½ cups whole wheat flour*
  • 2 eggs
  • ½ cup canned pumpkin
  • 2 tablespoons peanut butter
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon


  1. Preheat your oven to 350 degrees F.
  2. Whisk all ingredients together in a bowl, adding water as necessary to make the dough workable, although it should remain dry and stiff.
  3. Lightly flour a flat work surface, and roll the dough to ½-inch thickness.
  4. Cut into ½-inch squares, or use bone-shaped cookie cutter.
  5. 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.

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Saturday 15th of May 2010

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!


Friday 14th of May 2010


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