Ingredients:

  • 2 ½ cups (300g) whole wheat flour, plus extra for dusting
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling!)
  • 1 large egg
  • 3 tablespoons (45ml) unsalted chicken broth (low sodium)
  • ½ teaspoon (2.5ml) ground cinnamon
  • ¼ teaspoon (1.25ml) ground ginger

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the whole wheat flour, cinnamon, and ginger.
  3. In the same bowl, add the pumpkin puree, egg, and chicken broth.
  4. Stir until a dough forms. It will be slightly sticky.
  5. Lightly flour a clean surface. Knead the dough a few times until it comes together. Roll out the dough to about ¼-inch thickness.
  6. Use cookie cutters to cut out desired shapes.
  7. Arrange the treats on the prepared baking sheet, leaving a little space between each.
  8. Use a fork to gently prick the top of each treat (this prevents them from puffing up too much).
  9. Bake for 20-25 minutes, or until the edges are golden brown and the treats are firm to the touch.
  10. Let the treats cool completely on the baking sheet before serving.