Ingredients:
½ cup whole wheat flour*
1 cup quick oats
2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice or ginger, nutmeg or all-spice mixture
2 tbsp canola oil
½ cup pumpkin pure
¼ cup peanut butter
¼ cup water
Directions:
Preheat oven 325 degrees
In a large bowl, whisk flour, oats, baking powder, cinnamon, and pumpkin spices
In a medium bowl stir oil, pumpkin, and peanut butter
Make a well in four and pour in pumpkin mixture
Mix well while adding water
Mix until thoroughly combined
Turn dough on a floured surface and knead until no longer sticky
Roll ¼” thick and cut with cookie cutters
Bake on lightly grease baking sheet at 325 degrees for 15-20 minutes
Turn oven off and leave in for 30 minutes
Cool on a wire rack
Storage:
2 weeks in an air tight container
4 weeks in refrigerator
6 months on freezer
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