Preheat oven to 350°F (175°C).

In a mixing bowl, combine pumpkin puree, peanut butter, and egg. Mix until smooth.

Gradually add oat flour until a dough forms.

Roll out the dough on a floured surface to about ¼ inch thick.

Cut into fun shapes using dog bone or paw-shaped cookie cutters.

Place cookies on a parchment-lined baking sheet.

Bake for 20–25 minutes or until edges are golden brown.

Let the cookies cool completely before serving or storing.

Store in an airtight container for up to 7 days or freeze for 2 months.