Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the ½ cup of pure pumpkin puree, ¼ cup of natural peanut butter, and 2 large eggs. Whisk these ingredients together until well combined and smooth.½ cup Pure Pumpkin Puree, ¼ cup Natural Peanut Butter, 2 Large Eggs
- Gradually add the 1 ½ cups of whole wheat flour (or oat flour) and 1 teaspoon of cinnamon to the wet mixture. Stir until a thick dough forms. If the dough seems too sticky, add a tablespoon more flour at a time. If it’s too dry, add a teaspoon of water or more melted coconut oil.1 ½ cups Whole Wheat Flour, 1 teaspoon Cinnamon, 1 tablespoon Coconut Oil
- Gently fold in the 1 tablespoon of melted coconut oil into the dough until evenly distributed.1 tablespoon Coconut Oil
- On a lightly floured surface, roll out the dough to about ¼ inch thick. Use your favorite festive cookie cutters (star, gingerbread man, bone) to cut out the shapes.
- Carefully place the cut-out treats onto the prepared baking sheet, leaving a little space between each one. Bake for 20–25 minutes, or until the edges are golden brown and the treats are firm to the touch.
- Remove the baking sheet from the oven and let the treats cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Ensure they are fully cooled before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2-3 months. Thaw frozen treats in the refrigerator or at room temperature. Reheat gently in the microwave (10-15 seconds) or low oven.
