- 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.