Preheat oven to 350 degrees F.

In a large bowl combine pumpkin puree with peanut butter, eggs, salt and pepper. Mix.

Add gluten free oats and gluten free flour. Mix.

Form the dough into 2 large bowls and lightly knead with your hands adding more flour as needed, until dough no longer sticks to your hands.

Roll the dough out on a floured surface with a rolling pin until super thin and using a pizza cutter cut into squares.

Bake on a parchment paper lined baking sheet for 20-25 minutes (flipping over halfway).