In a large mixing bowl, combine pure pumpkin or squash puree, natural peanut butter, and eggs (I use farm fresh for max nutrition).

Using a paddle attachment on your mixer, mix the 3 wet ingredients until well combined (1-2 minutes). Slowly add in bread flour (you can use all purpose or whole wheat as well - this yields a slightly different dough consistency better for cookie cut-outs). Mix until well combined, about 1-2 minutes.

Dough should stick together and be a little sticky. Place the dough on a lightly floured surface, coating the whole ball in flour so it is no longer sticky. I cut my dough in fourths and then cut those in half a few times with a knife to get approximately the same sized pieces and then rolled each one into a ball. I made 64 small dough balls from this recipe. Place your dough balls evenly on a parchment lined sheet pan. Important! Do not grease the pan.

Shaping the pill pockets: Press your thumb into the middle of the dough ball about halfway down (like you would a thumbprint cookie. Because of the bread flour, it will bounce back some. I poked the end of a chopstick into the center to create a pill pocket prior to baking. Don't push through the bottom of the biscuit, just a nice indent is all you need. I usually repoke the hole after the biscuits are done baking but still warm and malleable. Let biscuits cool right on the pan.

Baking the pill pockets: Bake on a parchment lined sheet pan in the middle of your oven at 350F/177C for 14-16 minutes, depending on how soft or hard your dog prefers their biscuits. If your dog likes a very crunchy biscuit, 18-20 minutes may be better.

Note: Biscuits harden more once cooled too! I keep them on the counter up to a week and keep the rest in the freezer. They do thaw fairly quickly, within 30 minutes, too!