1/2 cup canned pumpkin
4 tbsp blackstrap molasses
4 tbsp water
2 tbsp vegetable oil
2 cups whole wheat flour
1 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350º.  Blend together the pumpkin puree, molasses, water and vegetable oil.  Stir in the flour, cinnamon, baking powder and baking soda to form a soft dough.  Roll the dough into balls, put on a baking sheet, flatten them and prick with a fork.  Bake for 25 minutes, or until hard and crisp.  Will keep up to 2 weeks in an airtight container.