In a large bowl, beat the pumpkin, eggs and peanut butter with an electric mixer on medium speed until smooth. Beat in bacon. Beat in as much of the flour as you can with the mixer. Stir in enough remaining flour until dough is no longer sticky.
On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into shapes using a 1 1/2- to 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake in a 350° oven for 30 to 35 minutes or until crisp and lightly golden. Transfer to wire racks and let cool. Store in an airtight container for up to 1 month.
Store in an airtight container for up to 1 month.