Mix the honey, pumpkin puree and peanut butter with the eggs on a low setting (1-2) until mixed well. Gradually add the 2 cups of the flour, and the cup of oats at a low speed. Add the third cup of flour a little at a time until it becomes difficult to mix in the flour. Dough will be stiff and still sticky at this point. Turn out on a floured surface.

Put a small amount of flour on the surface and the rolling pin. Roll until dough is roughly 1/4 inch thick. Use cookie cutters for the shape you wish to use, re-rolling until all the dough has been used.

Place cookies on non-stick cookie sheet and bake for 20 minutes or until browned. Thicker cookies may take a little longer.

Cool completely. Store in a dry container or freeze.