• ½ can pumpkin puree
• 2 tablespoons sugar-free peanut butter
• 1 tablespoon Red Belly Honey, as discussed with your vet
• 1-1½ cup whole wheat flour

Heat oven to 350 F. Place pumpkin, peanut butter, and honey in a bowl and mix until smooth. Add 1 cup flour to form a dough, adding more if necessary. Roll out to about ¼-inch thick and cut shapes, using cookie cutters if desired. Transfer to a parchment-lined baking sheet and bake 10 to 12 minutes. Cool; store in a jar with a closed lid. Makes 24 cookies.

Photography by Paul Lowe