Step 1

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.

Step 2

Stir together pumpkin puree, peanut butter, molasses, and egg until smooth. Stir in flour until you get a shaggy dough and can’t stir anymore.

Step 3

Turn the dough out onto a floured surface and knead until it comes together, adding more flour to the board and/or dough so it doesn’t stick.

Step 4

Roll dough to a large rectangle, about ¼-inch thick. Use a 1-inch or 2-inch cookie cutter to cut out cookies. Place cookies on prepared cookie sheet, re-rolling dough as needed.

Step 5

Bake small cookies for 15-18 minutes or until the bottoms are lightly golden. Cool completely before feeding or storing cookies. Cookies will dry out as they cool (they will be soft but firm).

Step 6

Store in an airtight container for up to 3 days or freeze for up to a month.