Pumpkin Puree - 1 cup (use 100% pure pumpkin)
Peanut Butter - 4 tbsp.
Egg - 1, (can also use half cup pumpkin puree and 2 eggs)
Flour - 11/2 cups (I used an equal mix of brown rice flour and whole wheat flour)
Coconut Oil / Butter - 1 tsp
Heat oven to 350F.
Mix pumpkin puree and peanut butter together. Add egg.
Now mix in the flour so that the mix forms a sticky ball. Adjust the flour as required.
Sprinkle some rice flour on the rolling surface. Apply the coconut oil / butter around the dough and roll into half inch thick. Cut into small desired shape. Transfer into parchment paper lined baking sheet.
Bake for around 20 to 25 minutes till the cookies start browning.
Cool completely and store in an airtight container.
Dudley, patiently waiting for the cookies to cool