(wheat-free) Peanut Butter Pumpkin
by Doggy Dessert Chef (http://doggydessertchef.com/2011/11/08/wheat-free-peanut-butter-pumpkin/)
2 cups White Rice Flour
1/2 cup Peanut Butter
1 cup Pumpkin Puree
1 teaspoon Cinnamon
1. Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients one at a time, kneading well after each addition.
3. Knead dough into ball and roll onto a floured surface 1/4 inch thick. Cut with the cookie cutter of your choice.
4. Place on your prepared cookie sheet and bake for 10 to 15 minutes. Cool and refrigerate.
Makes 5 to 6 dozen small circles.