• 2 1/2 cups whole wheat flour
• 2 large eggs
• 2/3 cup pumpkin purée, canned or fresh
• 3 tablespoons peanut butter

Preheat the oven to 350°F.

 Add all the ingredients to the bowl of a stand mixer and mix well.

If it’s a little dry, add some water. 

If it’s wet, add a little more flour.

 Knead the dough together on a clean surface and roll it out thin (between 1/8-1/4 inch thick).

Once cooled, transfer to an airtight container and store for up to 2 weeks.