Peanut Butter Pumpkin Dog Treat Cookies
Your pooch will do tricks for these treats. Be sure your peanut butter doesn't contain Xylitol or any other sweetener like it. It's always a good idea to check with your vet first.
Ingredients
- 1 cup pumpkin puree, (NOT pumpkin pie mix)
- 2 eggs
- ⅓ cup natural peanut butter, NO Xylitol as it can be toxic for dogs
- ½ teaspoon ground cinnamon
- 2 cups whole wheat flour, plus a little extra for rolling out the cookies
Instructions
Make the Dough
- In a large mixing bowl, combine pumpkin, eggs, peanut butter and cinnamon.
- Add whole wheat flour. Stir just until combined.
- Portion the dough into 2 or 3 flat discs, wrapping each one in plastic wrap. This makes it easier to roll them out when they are cold. Place them in the refrigerator for 1 hour, or up to two days.
Bake the Treats
- Remove dough from the refrigerator. Heat oven to 350℉. Line a large baking sheet with parchment paper.
- On a (whole wheat) floured surface, roll out the dough and cut with cookie cutters. Use tiny cutter for little dogs and larger cutters for bigger breeds. Dip the cutters into the flour if they are sticking to the dough.
- Place cookies on a large baking sheet. Bake 20-40 minutes, depending on the size of the cookie and if you want it soft or crunchy.
- Remove from oven and move cookies to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks or in the freezer up to 6 months.
Notes
You'll likely have extra pumpkin puree. I portion mine into a mini muffin pan or ice cube tray (silicone works best) and freeze to use for smoothies.
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All text and images © Staci Mergenthal • Random Sweets
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