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Blend old-fashioned oats into a fine flour.
Mix pumpkin + egg, then add 150g oat flour.
Add more oat flour as needed until you have a soft, rollable dough.
Roll dough about ¼ inch thick and cut into desired shapes.
Bake at 325°F for 25–35 minutes until firm and dry.
Cool completely before serving.
Store in an airtight container in the fridge or freeze the extras.
For extra crunch, turn the oven off, crack the door and leave them in another 20–30 minutes.