1/2 cup Natural Peanut Butter
1 cup 100% Pure Pumpkin Puree, canned
1 3/4 cups whole wheat flour

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.

3. Roll the dough out between two sheets of parchment paper to 1/4″ thick. Use a cookie cutter to cut out the dough, then place on the prepared pan.

4. Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 months.