Preheat your oven to 350℉ and line two baking sheets with parchment paper or silpat mats.

In a large mixing bowl, combine the whole wheat flour, pumpkin puree, peanut butter, eggs, and ground cinnamon. Stir until everything is thoroughly combined.

The dough will feel dry at first, but work it with your hands on a floured surface until it comes together.

Roll out the dough to your desired thickness and cut it into fun shapes — dog bones, circles, or whatever you fancy!

Transfer the cut-out biscuits to the prepared baking sheets, leaving space between each.

Bake both sheets for about 30 minutes until they're crisp but not rock hard.

Let the biscuits cool, then store them in a covered container for up to one week or freeze extras in a zip-lock bag.