Preheat the oven to 350°F and line a baking sheet with parchment paper.

Add the pumpkin puree, peanut butter, and beaten egg to a large mixing bowl. Stir until smooth and evenly combined.

Gradually add the whole wheat flour, mixing until a firm dough forms.

Place the dough on a lightly floured surface and knead gently until it holds together.

Roll the dough to approximately 1/4 inch thick.

Use a cookie cutter to cut the dough into small shapes.

Arrange the cookies on the prepared baking sheet with a little space between each one.

Bake for approximately 20 minutes, or until the cookies are firm and lightly golden around the edges.

Remove from the oven and allow the cookies to cool completely before serving.

Always use xylitol free peanut butter. Check the ingredient label carefully because some peanut butter products contain sweeteners that are unsafe for dogs.

Use plain pumpkin puree rather than pumpkin pie filling, which can contain added sugar and spices.

For smaller dogs, use a smaller cookie cutter and offer appropriately sized portions.

For a crunchier texture, bake the cookies for a few additional minutes while watching carefully to prevent burning.

Store completely cooled cookies in an airtight container in the refrigerator. Extra cookies can be frozen for longer storage.

These cookies are intended as an occasional treat and should not replace a complete and balanced dog food diet.