Preheat oven to 350 degrees F.
Combine flour, milk, pumpkin in a large bowl
Cut in peanut butter until mixture resembles coarse cornmeal
Mix in egg. Add enough water so that mixture forms a ball.
Pat out dough 1/2 inch thick with your fingers and cut into shapes with a cookie cutter
Place biscuits on a lightly-oiled cookie sheet (I used slipat cookie liners) Prick biscuits with a fork. (I just do this for the look, not for any culinary reason)
Bake for 25-35 minutes. Remove from oven and cool on a rack.
Because the biscuits do not contain preservatives, store in an air-tight container in the fridge or freezer. (They last about 3 days at room temp, so I take a enough for a few days at a time)