Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small saucepan over medium heat, bring the chicken broth and coconut oil to a boil. Remove from the heat and whisk in the pumpkin.
In a large bowl, stir together the tapioca flour, coconut flour, sea salt, yeast, flaxseed and parsley. Pour the chicken broth mixture into the dry ingredients and stir until no traces of dry ingredients remain (the dough will become stiff).
Roll the dough out on a lightly floured surface to about ¼-inch thickness and cut into desired shapes. Transfer to the prepared baking sheet and bake for 15 minutes. When the timer goes off, leave the treats in the oven and crack the oven door until they are cooled completely (this will help them dry out a bit). Store in an airtight container at room temperature for up to 1 month.