Peanut Butter Pumpkin Cookies for Four Legged Kiddos

Yesterday was my handsome Rocky’s birthday and decided to make them pumpkin peanut butter cookies rather than taking them to store and getting them a doggie cup cake.

I’ve made these cookies before but never with oat flour or with pumpkins.

I don’t know about you but I’ve tried using canned pumpkin puree before and I just don’t find it very pleasing. Making your own pumpkin puree from fresh pumpkins is super easy and so much better without all the preservatives and other things added to it.

Make sure you buy sugar pumpkin or pumpkins pies and not the large ones you use for jack o lantern.

Cut the pumpkin in half and remove all seeds and all the fibrous stuff. Preheat the oven to 350 degrees. Place pumpkins skin side up on a baking dish or sheet and bake for 45 minutes or until a fork goes through the skin easily.

Scoop the flesh out with a spoon and puree in the food processor (you can mash it by hand as well if you don’t have a food processor). Notice the color? It’s actually a bright yellow and not dark orange like you get from the can. That dark color typically is achieved when you add the pumpkin pie spices to the pumpkin puree (cinnamon, nutmeg, brown sugar..etc). The fresh, pure pumpkin puree should be bright yellow-orange color.

Store your pumpkin puree in an air tight container and refrigerate until you’re ready to use it. This doesn’t last long in our household!

Peanut Butter Pumpkin Cookies

1 1/2 cup pumpkin puree

1/2 cup of crunchy peanut butter

2 egg whites

2 1/2 cup of oat flour

1 tsp of cinnamon

Mix all ingredients in food processor with dough blade and pulse until all ingredients are mixed well. The dough will be a bit sticky.

Place dough on a floured surface and roll the dough out to about 1/4″ thickness. You can cut in whatever shape you wish. I just happen to have a bone shaped cookie cutter for my dogs. Place cut dough on cookie sheet in a preheated (350 degrees) oven and bake for about 25 minutes.