Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place the 3/4 cup rolled oats in a blender or food processor and pulse until they form a coarse flour (oat flour). Measure and set aside.

In a large bowl, whisk together the pumpkin puree, peanut butter, egg, and melted coconut oil until smooth.

Add the oat flour and whole wheat flour plus the ground cinnamon to the wet mixture. Stir with a wooden spoon or spatula until a thick dough forms.

If the dough feels too dry and crumbly, add 1 tablespoon of cold water at a time until it holds together but is not sticky.

Lightly flour a work surface with a little of the reserved whole wheat flour. Roll the dough to about 1/4-inch (6 mm) thickness.

Cut into shapes with cookie cutters or a knife. Place biscuits on the prepared baking sheet about 1/2 inch apart.

If using, lightly sprinkle the tops with the reserved rolled oats and gently press so they adhere.

Bake in the preheated oven for 20–25 minutes, or until the edges are firm and the biscuits are slightly golden. Smaller shapes may need less time.

Remove from oven and transfer biscuits to a wire rack to cool completely — they will crisp further as they cool.

Allow treats to cool completely before giving to your dog. Store cooled biscuits in an airtight container at room temperature for up to 5 days, or refrigerate up to 2 weeks.

Freeze extras in a sealed bag for up to 3 months; thaw at room temperature before serving.