Peanut Butter Dog Cookies

1. Heat the oven. Preheat to 350°F. Line a baking sheet with parchment.

2. Mix the wet ingredients. In a large bowl, stir together the pumpkin puree, peanut butter, and eggs until smooth and well combined.

   

3. Add flour. Add the whole wheat flour (and cinnamon if using). Stir until the dough gets shaggy and starts to pull away from the sides.

4. Adjust the dough. If it looks dry and crumbly, add water 1 tablespoon at a time until it becomes a firm, rollable dough. If it feels sticky, dust with a little more flour.

   

5. Roll and cut. Lightly flour your counter. Roll dough to about 1/4-inch thick. Cut into shapes with cookie cutters and place on the prepared baking sheet. These do not spread much, so you can keep them fairly close.

   Yield note: You will get about 35 small cookies using a 2-inch cutter at 1/4-inch thick. Bigger cutters will mean fewer treats and a slightly longer bake.

   

6. Bake. Bake for 20 to 24 minutes, depending on size. You want them set and lightly browned at the edges. They should feel firm and dry to the touch for a crunchy cookie.

   

7. Cool completely. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Cool fully before storing. They crisp up as they cool.

   

Matt’s tiny tip: If you want extra crunch, turn the oven off after baking, crack the door open, and let the cookies sit inside for 10 minutes like a little drying session.