In a large bowl, whisk together the canned pumpkin, eggs, dry milk powder, and salt until the mixture is smooth and fully blended.

Slowly add the whole wheat flour to the wet ingredients. Stir with a spoon or knead by hand until a dough begins to form. If the dough feels too dry, add water gradually, one tablespoon at a time, until it becomes soft but not sticky.

Lightly dust your work surface with flour. Roll the dough out to approximately ¼ inch thick. Cut into your preferred shapes or roll into small balls for bite-sized treats.

Arrange the shaped dough pieces on a baking sheet lined with parchment paper or a silicone baking mat. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the treats are firm and lightly golden.

Let the treats cool completely on a wire rack. Store them in an airtight container in the refrigerator for up to one week, or freeze for longer freshness.