Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.

Stir together pumpkin puree, peanut butter, molasses, and egg until smooth. Stir in flour until you get a shaggy dough and can’t stir anymore.

Turn the dough out onto a floured surface and knead until it comes together, adding more flour to the board and/or dough so it doesn’t stick.

Roll dough to a large rectangle, about ¼-inch thick. Use a 1-inch or 2-inch cookie cutter to cut out cookies. Place cookies on prepared cookie sheet, re-rolling dough as needed.

Bake small cookies for 15-18 minutes or until the bottoms are lightly golden. Cool completely before feeding or storing cookies. Cookies will dry out as they cool (they will be soft but firm).

Store in an airtight container for up to 3 days or freeze for up to a month.