Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk the pumpkin puree with the beaten eggs until well combined and creamy.
Gradually add 2 1/2 cups of whole wheat flour while mixing with a rubber spatula until just combined. Add 1/4 cup of flour at a time just until the dough is no longer sticky.
Add the apple, mint, and parsley then mix until incorporated. Add more flour, as needed, if the dough is too wet.
Working on a floured surface, knead the dough 3-4 times until it comes together.
Using a rolling pin, roll the dough to 1/4-inch thickness. Using dog treat cutters, cut out desired shapes and place them on the prepared baking sheet.
Bake until golden brown and a bit crisp, about 25-30.
Cool completely on a wire rack. Store in an airtight container in the freezer or refrigerator. Enjoy.