Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Combine whole wheat flour, pumpkin puree, egg and all natural peanut butter (NO XYLITOL) in an electric mixer. Remove half and set aside.
To the remaining half, add two additional tablespoons of pumpkin puree and 2 tbsp of unsweetened carob powder (NO CHOCOLATE).
Roll both doughs, cutting the pumpkin and ghost from the natural dough and the bats and cats from the carob dough.
Arrange cutouts on the lined baking sheet. They do not rise much, so you can put them close together.
Bake for 20-25 minutes. (SEE NOTES FOR SHELF STABLE COOKIES)