Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, thoroughly combine the canned pumpkin puree, plain yogurt, and xylitol-free peanut butter until smooth and well-mixed.1 cup canned pumpkin puree (plain, not pie filling), 1/2 cup plain, unsweetened yogurt (Greek or regular), 1/2 cup natural peanut butter (xylitol-free)
- Beat the egg in a small bowl, then add it to the pumpkin mixture along with the cinnamon. Stir until everything is fully incorporated.1 large egg, 1 teaspoon cinnamon
- Gradually add the whole wheat flour (or oat flour) to the wet ingredients, mixing until a soft dough forms. You might need to add a tablespoon or two more flour if the dough is too sticky to handle.2 cups whole wheat flour (or oat flour for gluten-sensitive pups)
- Lightly flour your hands and roll the dough out onto a clean surface to about 1/2 inch thickness. Use cookie cutters to create fun shapes, or simply cut the dough into squares or rectangles.
- Place the shaped treats onto the prepared baking sheet, leaving a little space between each treat. Bake for 20-25 minutes, or until the edges are lightly golden brown and the treats are firm to the touch.
- Remove the baking sheet from the oven and let the treats cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This is crucial to prevent them from becoming soggy.
Notes
Store in an airtight container in the refrigerator for 4-5 days. Can be frozen for up to 2-3 months. Consult your veterinarian for specific feeding recommendations for your dog.
