1/2 cup canned pumpkin
1/2 teaspoon salt
2 tablespoons dry milk
2 1/2 cups flour (wheat is probably better!)
Preheat oven to 350 degrees F.
Blend eggs and pumpkin together; add salt, dry milk, and flour.
Add water as needed to make the dough somewhat workable.
The dough should be dry and stiff, don’t be concerned with crumbs being left in the bowl.
You will need to mix this with your hands because it is too stiff for an electric mixer. Roll to 1/2-inch thick.
Cut into shapes. We used a doggie bone cookie cutter!
Place 1″ apart on ungreased cookie sheet.
Bake for 20 minutes on one side, then turn over and bake another 20 minutes.