Here's what you need:
- 1/2 cup peanut butter
- 3/4 cup pureed pumpkin (you can find it in a can in the baking aisle of the grocery store, near the pie filling; just make sure you get pureed pumpkin, not pumpkin pie filling!)
- 1/4 cup warm water
- teaspoon of honey (I didn't have any honey so I used a little Splenda!)
- 1 3/4 cup flour
Combine the peanut butter and warm water in a bowl. Stir well. Then add the pureed pumpkin and honey and stir well. Add one cup of flour and mix well. The dough will be getting kinda stiff. Add the rest of the flour a little at a time, mixing well. Use your hands to mix the dough at that point, because it will be too stiff and sticky to stir with a spoon.
Stick the dough in the fridge to chill for about half an hour. Then roll it out. Or, if you're like me and don't own a rolling pin, just plop it in the center of a cookie sheet and smoosh it with your hands until it's flat and a relatively even thickness. Use a pizza cutter to score the dough (or use a butter knife if you don't have a pizza cutter). Cut into strips vertically, then horizontally, so you get a bunch of approximately one-inch square pieces.
See? Like this:
Bake in a 300 degree oven for half an hour. Then turn the oven off but leave the treats in the over to cool down in there for another hour. Take them out of the oven and let them continue cooling until completely cool. Then break them apart where you scored them. Store them in an airtight container.
Isaac says they are yummy. He even woke up from his nap to try them out.