Servings: Makes approx 3 to 4 dozen

2 cups mashed cooked pumpkin 2 cups mashed cooked pumpkin
4 cups buckwheat flour (or maybe a bit more) 4 cups buckwheat flour (or maybe a bit more)
1 teaspoon baking powder 1 teaspoon baking powder
2 handfuls grated cheese 2 handfuls grated cheese
Small pinch dried rosemary Small pinch dried rosemary
2 eggs, beaten 2 eggs, beaten
4 tablespoons peanut butter (smooth) 4 tablespoons peanut butter (smooth)
2½-3 tablespoons honey 2½ to 3 tablespoons honey

Oven 170°C. Baking trays lined with baking paper.
Combine buckwheat flour and baking powder in a large bowl. Add in cheese and rosemary and mix well.
Mix together mashed pumpkin, beaten eggs, peanut butter and honey. Mix until everything is combined.
Roll out on floured board and knead until smooth. Roll out to around ½" thick, and cut out shapes.
Bake for around 20 minutes or until just starting to brown on the edges.
Cool on cooling racks.

You may need to add extra flour if the dough is super sticky. You're wanting the mixture to be really stiff, but not too wet.  You may need to add extra flour if the dough is super sticky. You're wanting the mixture to be really stiff, but not too wet.
I freeze these in a ziplock bag and only leave out a week's worth at a time.  I freeze these in a ziplock bag and only leave out a week's worth at a time.