Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour until well combined.1 cup All-Purpose Flour/Whole Wheat Flour/Oat Flour
- Add the pumpkin puree, peanut butter, egg, and water (or broth) to the bowl with the flour.1 cup All-Purpose Flour/Whole Wheat Flour/Oat Flour, 1/2 cup Pumpkin Puree (unsweetened, plain), 1/4 cup Peanut Butter (xylitol-free), 1/4 cup Water/Chicken Broth (low sodium, unsalted), 1 large Egg
- Stir all ingredients together until a stiff dough forms. If the dough is too dry, add a teaspoon of water at a time until it comes together. If it's too sticky, add a tablespoon of flour.1 cup All-Purpose Flour/Whole Wheat Flour/Oat Flour, 1/2 cup Pumpkin Puree (unsweetened, plain), 1/4 cup Peanut Butter (xylitol-free), 1/4 cup Water/Chicken Broth (low sodium, unsalted), 1 large Egg
- On a lightly floured surface, roll the dough out to about 1/4-inch thickness.1 cup All-Purpose Flour/Whole Wheat Flour/Oat Flour
- Use your favorite cookie cutters (bones, circles, or squares) to cut out the biscuits.
- Place the biscuits on the prepared baking sheet and bake for 20-25 minutes, or until firm and lightly golden brown around the edges.
- Remove from the oven and let the biscuits cool completely on a wire rack before serving to your dog.
Notes
Store cooled biscuits in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze for up to 2-3 months.
