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homemade pumpkin & peanut butter dog biscuits

homemade pumpkin & peanut butter dog biscuits

For our four-legged fur babies.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 large biscuits
Author Rosemary Stelmach

Ingredients

  • 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

Instructions

  1. Preheat your oven to 375°F.  Line a baking sheet with parchment paper.

  2. In a small bowl, combine the flour & cinnamon. Set aside.

  3. 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.  

  4. 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.

  5. 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.

  6. 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.