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    Home » Recipes » Pumpkin Recipes

    Peanut-Butter-Pumpkin Cookies

    Published: May 13, 2010 · Modified: Sep 26, 2015 by Coleen · This post may contain affiliate links.

    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

    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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    Reader Interactions

    Comments

    1. camelia says

      May 14, 2010 at 2:12 pm

      Hello,

      We bumped into your blog and we really liked it - great recipes YUM YUM.
      We would like to add it to the Petitchef.com.

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      Reply
    2. Alisa says

      May 15, 2010 at 12:26 pm

      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!

      Reply

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