Ingredients (serving size 36)
- 2 eggs
- 1/2 cup canned pure pumpkin puree
- 2 tbsp. dry milk powder
- 2 1/2 cups white or whole wheat flour (for gluten free alternative use rice, buckwheat or quinoa)
- Preheat the oven to 350°. In a bowl, stir together the eggs, pumpkin puree, milk powder and flour; add 2 tsp. water, or enough so that the dough just comes together.
- On a lightly floured surface, roll out the dough 1/2 inch thick. Cut into shapes with 1-inch cookie cutters. Gather the scraps, combine, roll and form more biscuits; repeat until all the dough is used.
- Place the biscuits 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, then turn over and bake until hardened, another 20 minutes. Let cool on the pan for 5 minutes.
Courtesy of Rachael Ray
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