How cute are these doggie treats? I always love the idea of making homemade food, especially treats, for loved ones. So why not for our fur babies? These are a little bit crunchy on the exterior, a little bit chewy on the interior & totally delicious throughout.
It’s a scientific fact. Just ask Bailey, Sadie, Gracie, Regan, Molly, Bella, Bennett or Monte. Like I said before, it’s a scientific fact. This tried-and-true recipe was shared with me by my friends, Yvonne (Bailey’s mom) and Eileen (Sadie, Gracie & Regan’s mom).
Let’s talk about ingredients …there are just a few. I like to use organic pumpkin puree. Whether organic or not, be sure to use pure pumpkin …not pumpkin pie filling. Did you know that pumpkin is good for dogs? It is low in calories and is an excellent source of fiber. A small amount added to their food not only adds flavor but can promote good urinary health and digestive regularity. So how about the best type of flour? Just like humans, some dogs may be sensitive to wheat products. Why not avoid any possible issue by using a gluten-free flour like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or any rice flour variety?
Not to belabor the issue of food safety, but really …it is so important that we be well informed on the subject, right? After all, we are the caretakers and advocates for our four-legged fur babies! An amazing article on just this subject has been brought to my attention and I must share it with you. It is titled, Can My Dog Eat This? What Not To Feed Your Dog. The article is featured on a site called, FluentWoof.com which is set up in a newsletter format featuring a mountain of information written by (or overseen by) an impressive team of veterinarians.
Moving on to the peanut butter …we all know how dogs love the taste of it. We’re including just a few tablespoons for a maximum flavor boost. I use an organic variety from Whole Foods. Please be careful when choosing peanut butter that your pets may ingest. Some products contain a sugar substitute called Xylitol, which is very dangerous for dogs. Please read the label carefully before adding peanut butter to any homemade doggie treat.
The dough will be thick and sticky. I find that if you place it in the fridge for about an hour (or longer), it is easier to handle when forming the biscuits.
The dough is rolled out to a 1/4-inch thickness. I have this amazing rolling pin that adjusts to the required thickness by adding or eliminating color-coded discs on either end. It makes for a precise and super easy roll out. While cutting out the larger bone-shaped (or whatever shape you choose) treats, gather up the excess dough and roll it out once again until all is used. If I then have a tiny bit left, I like to use a very small cutter as I did here with a heart shape. Otherwise, just freeform the excess into a disc or two. And by the way …how great is it to be able to customize the size of your biscuits to match the size of your pup.
If you end up with an excessive amount of flour on the baked biscuits, just brush it off with a pastry brush or basting brush. Once completely cooled, transfer the treats to a closed container and store them in the refrigerator for up to two weeks. Bennett and Monte are here to testify that they won’t be hangin’ out in the fridge that long. Not if they have anything to say about it.
homemade pumpkin & peanut butter dog biscuits
For our four-legged fur babies.
- 1 1/4 cups gluten-free baking flour, plus more for rolling (rice flour will also work)
- 1/4 teaspoon ground cinnamon
- 1/2 cup pure pumpkin puree (do not use pumpkin pie filling)
- 2 heaping tablespoons creamy peanut butter (do not use if it contains Xylitol)
- 1 large egg
- 1/4 cup water
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, combine the flour & cinnamon. Set aside.
In a separate medium-sized bowl, add the pumpkin puree, creamy peanut butter & egg. Mix with a handheld mixer or by hand until well combined.
Add the flour mixture alternately with the water, mixing well until all ingredients are combined. If desired, refrigerate dough for 1 hour for easier rollout process.
On a floured surface, roll out the dough until it’s about 1/4″ thick. Using a cookie cutter or pizza cutter, form the dough into desired shapes and carefully transfer to the prepared baking sheet with a flat spatula.
Bake large treats for 25 minutes; smaller treats for 20 minutes until they turn a golden brown on the edges. Transfer treats to a cooling rack. Store in a covered container in the refrigerator for up to 2 weeks. Or wrap tightly and freeze for up to 3 months.
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