Peanut Butter & Pumpkin treats

• Vegetarian

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Peanut butter

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 1/2 cups Whole wheat flour

Found on cravedujour.com

Description

Ingredients

• 2 1/2 cups whole wheat flour
• 2 eggs
• 1 cup canned pumpkin
• 2 tablespoons peanut butter
• 1/2 teaspoon ground cinnamon
• *Add water as needed if dough is too dry to knead
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 teaspoon salt
• 2 tablespoons dry milk
• 2 1/2 cups flour
• 2 tablespoons of finely diced carrot
• * Chicken Broth or Water
• 2 1/4 cups whole wheat flour
• 1/2 cup cornmeal
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 cup water
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 2 eggs, beaten
• 3 tablespoons low-sodium peanut butter
• 2 cups water
• 2 bananas, mashed
• 2 tablespoons honey
• 1 egg
• 4 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces. Bake in preheated oven until hard, about 40 minutes.
• Preheat oven to 350 degrees F. Blend eggs and pumpkin together; add salt, dry milk, and flour. Add carrots until well mixed. Add chicken broth or water as needed to make the dough somewhat workable. The dough should be dry and stiff, dont be concerned with crumbs being left in the bowl. You will need to mix this with your hands because it is too stiff for an electric mixer. Roll to 1/2-inch thick. Cut into shapes. Place 1 apart on ungreased cookie sheet. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.
• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease 2 large baking sheets. Mix the whole wheat flour, cornmeal, rolled oats, and baking powder together in a bowl. Lightly mix the water, applesauce, and vanilla extract into the flour mixture. Stir the eggs and peanut butter into the mixture. Turn the dough onto a floured surface and knead until no longer sticky, about 1 minute. Roll out the dough to 1/4-inch thickness; cut into 75 small squares and arrange onto baking sheets. Bake in the preheated oven for 15 minutes. Turn the oven off and allow the treats to sit in the oven as it cools another 30 minutes. Remove the treats from the oven; allow the treats to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large baking sheets. Combine water, mashed bananas, honey, vanilla, and egg in a large bowl. Stir in whole-wheat flour and baking powder. Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, 1 to 2 minutes. Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes. Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter. Place dough shapes on prepared baking sheets. Bake in preheated oven until cookies are lightly browned, about 20 minutes. Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes. Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool.