Peanut Butter-Pumpkin Dog Treats

1. Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

3. Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

4. Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Tips

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Equipment: Parchment paper, 4-inch dog-bone cookie cutters