In the bowl of a stand mixer, crack two eggs and beat for about 1 minute. Add pumpkin puree and mix until combined. Add peanut butter and beat until everything is creamy.

Slowly, add flours and dried cranberries (I used ½ cup), until a thick not-too-sticky rollable dough forms. If the dough is a bit sticky, add more flour. If it’s too dry, add a little more peanut butter or some milk.

Preheat oven to 350 degrees F. Line 2 cookie trays with parchment paper.

Flour your work area and place the dough on the floured work surface. Cut the dough in half and roll one half to approximately ¼” thickness. Use your favorite cookie cutters to cut into shapes. Place on the parchment paper. (Close together is fine, as the treats shouldn’t expand or rise.) Repeat until all dough is used.

Bake for approximately 30 minutes, until preferred crispness is achieved. For a crunchier treat, bake for 33-35 minutes.

Let treats cool fully before giving to dogs. Treats will last in a sealed container for about 10 days, or freeze for up to 6 months.