Ingredients
- 1 cup pumpkin purée (100% pure pumpkin)
- ½ cup natural peanut butter (xylitol-free)
- 1 large egg
- 2 cups whole-wheat flour
- 1 cup old-fashioned rolled oats
- 1–3 tablespoons water, if needed
Optional Add-Ins
- ¼ teaspoon ground cinnamon
- 1 tablespoon ground flaxseed
- 2 tablespoons oat flour, if the dough needs extra firming
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the pumpkin purée, peanut butter, and egg, stirring until smooth and well blended.
Add the whole-wheat flour and rolled oats to the bowl, mixing until a firm, workable dough forms. If the dough feels too dry or crumbly, add water a tablespoon at a time. If it’s too sticky to roll, work in a little extra oat flour or whole-wheat flour.
Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Cut into bone shapes using a cookie cutter, and arrange the pieces on the prepared baking sheet.
Bake for 22 to 28 minutes, or until the bones are firm and lightly golden around the edges. For extra-crunchy treats, turn off the oven once baking is done and leave the bones inside for another 20 to 30 minutes as the oven cools. This gradual drying-out period gives them a firmer, crunchier bite.
Transfer the bones to a wire rack and let them cool completely before serving. Full cooling also helps them firm up to their final crunchy texture.