Recipe can be halved
2½ cups whole wheat flour
½ cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
½ teaspoon ground cinnamon
Preheat oven to 350˚F (175 ˚ C)
Mix the flour, eggs, pumpkin, peanut butter, salt, and cinnamon together in a bowl with a fork, then knead with hands to make a stiff dough.
Add water as needed to make the dough workable; I usually don’t add any water but dough should be dry and stiff. Firmly press a piece of dough into mold. Lay cookie mold dough-side down on parchment paper and using finger tips pull up on one end of mold. Slowly peel cookie mold away from dough till all dough is free from mold. If using mini mold, dough can simply be popped out.
Bake in preheated oven until hard, about 40 minutes.