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Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:35Yield:35 treatsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:35Yield:35 treats
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:35
Servings:
35
Yield:35 treats
Yield:
35 treats
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeeggs1cupunsalted natural crunchy peanut butter½cupunseasoned pumpkin puree½cupwater2cupswhole-wheat flour1teaspoonground cinnamon½teaspoonground gingerPinch of salt
Cook Mode(Keep screen awake)
Ingredients
2largeeggs
1cupunsalted natural crunchy peanut butter
½cupunseasoned pumpkin puree
½cupwater
2cupswhole-wheat flour
1teaspoonground cinnamon
½teaspoonground ginger
Pinch of salt
DirectionsPosition racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.TipsTo make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.Equipment: Parchment paper, 4-inch dog-bone cookie cuttersOriginally appeared: EatingWell Magazine, October 2019
Directions
Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.TipsTo make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.Equipment: Parchment paper, 4-inch dog-bone cookie cutters
Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.
Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.
Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Tips
To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.
Equipment: Parchment paper, 4-inch dog-bone cookie cutters
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)76Calories4gFat8gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
