2 ½cupswhole wheat flourcan substitute a gluten free alternative
2eggs
½cuppureed pumpkin
2tablespoonall natural peanut butter
½teaspoonsalt
Water
For the Frosting:
6ozplain greek yogurt
1tablespoonall natural creamy peanut butter
Instructions
Preheat the oven to 325 degrees. Lightly grease a baking sheet.
In a mixer, blend together all ingredients until a ball forms. If mixture remains crumbly, add water one teaspoon at a time until ball forms.
Lightly flour your work surface and roll out your dough to ¼ inch thick. Cut the dough into desired shapes and place on baking sheet. Leave ½ inch space between cookies.
Bake at 325 degrees for 40-45 minutes or until cookies are hard.
Remove from oven and move to wire rack to cool completely.
To Make the Frosting:
In a bowl, mix together the peanut butter and greek yogurt until smooth. Frost and sprinkle cookies. Allow frosting to firm.
Notes
To store: Store cookies in the refrigerator in an airtight container up to one week. Freeze cookies in a freezer bag up to one month. To serve, allow cookies to warm to room temperature before feeding them to dogs.