Of course you also have pumpkins at home in autumn, so that you can conveniently 'pinch off' something for your furry friend ッ
Whisk the eggs and pumpkin together in a bowl. Then stir in the milk and parsley.
Now gradually fold in the rice flour until a firm, dry dough forms.
Knead well on a floured work surface so that the ingredients combine. Roll out the dough 0.5 - 1.0 cm thick & cut out biscuits with cookie cutters.
Bake at 175°C for 20 minutes, then turn the biscuits and bake for another 20 minutes.