Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the pure pumpkin puree and unsweetened applesauce until well combined into a smooth, wet mixture.1 cup Pure Pumpkin Puree (NOT pumpkin pie filling), 1/4 cup Unsweetened Applesauce
- Beat the eggs lightly in a separate small bowl and then gradually whisk them into the pumpkin and applesauce mixture until fully incorporated.2 Large Eggs
- Gradually add the whole wheat flour (or oat flour) and the ground cinnamon (if using) to the wet ingredients. Mix until just combined. The dough should be thick and slightly sticky.1 1/2 cups Whole Wheat Flour (or oat flour for a gluten-free option), 1/4 teaspoon Ground Cinnamon
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 inch apart. If the dough is too sticky, you can dust your hands lightly with flour. Alternatively, you can roll the dough out on a floured surface to about 1/4-inch thickness and cut into shapes with cookie cutters.
- Bake for 15–20 minutes, or until the edges are firm and lightly golden. The treats should feel dry to the touch.
- Remove from the oven and let the treats cool completely on the baking sheet before serving or storing. This ensures they firm up properly.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Freeze for longer storage (2-3 months).
