Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, whisk together the pumpkin puree, peanut butter, and egg until smooth.

Add 2 cups of whole wheat flour and the optional cinnamon. Stir with a spoon until a shaggy dough forms. If the dough is sticky, add more flour 1–2 tablespoons at a time. If it’s dry and crumbly, add water 1 tablespoon at a time.

Lightly flour your work surface. Roll the dough to about 1/4-inch thickness.

Use cookie cutters or a knife to cut shapes. Classic bones, hearts, or simple squares work great. Gather scraps, reroll, and cut again.

Place treats on the prepared baking sheet, spacing them about 1/2 inch apart. They won’t spread much.

Bake for 18–22 minutes, depending on size. For a crunchier treat, turn off the oven and let the biscuits sit inside with the door slightly ajar for another 15–20 minutes.

Cool completely on a wire rack. The treats will firm up as they cool.