1.  Preheat the oven to 350°F.

2.  In a large mixing bowl, stir together the pumpkin puree, peanut butter, and water until smooth and fully blended.

3.  Add the whole wheat flour a cup at a time, stirring after each addition. The dough will start out shaggy, once it is too stiff to stir, switch to kneading by hand right in the bowl. If it is too dry, work in water a teaspoon at a time. If it is sticky, work in a little more flour.

4.  Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until it comes together into a smooth, firm ball. 

5.  Roll the dough to about ¼-inch thickness and cut out your shapes.

6.  Optional egg wash. Beat the egg with a teaspoon of water and brush lightly over each bone for a shiny, golden finish.

8.  Place bones about ½ inch apart on the prepared baking sheet. Bake for 30–35 minutes, until firm and golden.

9.  Turn off the oven, crack the door open, and let the bones sit inside as it cools for 1 hour or as much time is needed to give the bones a crunchy texture.