1/2 C canned pumpkin
2 tbsp dry milk powder
2 1/2 C white or whole wheat flour
Preheat oven to 350 F. In a bowl stir together the eggs, pumpkin puree, milk powder and flour; add 2 tsp water, or enough so that the dough just comes together.
On a lightly floured surface roll out the dough 1/2 inch thick. Cut into shape with 1 inch cookie cutter. Gather the scraps, combine, roll and cut out more until all the dough is used.
Place the biscuits 1 inch apart on an ungreased cookie sheet. Bake for 20 minutes, then turn cookies and bake another 20 minutes.Let cool on the pan for 5 minutes.
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