1/3 cup (80 g) canned pumpkin puree
2 tablespoons (32 g) peanut butter
2 eggs (100 g, weighed out of shell), at room temperature
1 1/2 cups (210 g) Bob’s Red Mill all purpose gluten free flour (the bean flour blend), plus more for sprinkling
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the pumpkin puree, peanut butter, and eggs, and whisk vigorously to combine well. Add the 1 1/2 cups of flour, and mix until well-combined. The mixture will become quite thick and relatively stiff.
Sprinkle a flat surface with more flour, and place the dough on top and sprinkle the top lightly with more flour. Knead until smooth. Roll out the dough into an oval shape about 1/4- to 3/8-inch thick (about 1 cm), moving the dough frequently to avoid sticking, and sprinkling as necessary with more flour. Using a 2-inch wide rectangular (ideally bone-shaped) cookie cutter, cut out shapes and transfer to the prepared baking sheet. They won’t spread at all during baking, so they can be relatively close together on the baking sheet. Gather and reroll scraps, and cut out more shapes. Using a toothpick or small dowel, poke two holes on either end of each treat. This will help the treats crisp in the oven.
Place the baking sheet in the center of the preheated oven and bake until lightly golden brown on the edges and set in the center, about 20 minutes. Remove from the oven, and allow to cool on the baking sheet for about 10 minutes. Feed to your dog! Leftovers can be stored in a sealed glass jar at room temperature until someone is a very. good. boy.
Adapted heavily from Damn Delicious.