Mom's Famous Pumpkin Biscotti (For Dogs!)

Ingredients

• 1 cup canned pumpkin puree (not pie filling)
• 1/4 cup honey
• 1/4 cup water
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

Directions

1. 1

   Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.

2. 2

   Stir in flour, cinnamon, baking powder, and baking soda until well mixed.

3. 3

   In the bowl and using hands, knead until dough holds together.

4. 4

   Transfer to lightly floured surface. Divide dough into two equal pieces.

5. 5

   Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.

6. 6

   Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.

7. 7

   Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F

8. 8

   With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.

9. 9

   Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.

10. 10

    Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.