Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree, natural peanut butter, and lightly beaten eggs. Stir until they are well incorporated and the mixture is smooth.0.5 cup 100% Pure Pumpkin Puree (not pie filling), 0.5 cup Natural Peanut Butter (xylitol-free), 2 Large Eggs
- Gradually add the whole wheat flour (or dog-safe blend) to the wet ingredients. Mix until a stiff dough forms. If the dough seems too dry, add a tablespoon of water at a time until it comes together. If it’s too sticky, add a little more flour.1.5 cups Whole Wheat Flour (or Gluten-Free Dog-Safe Blend)
- Lightly flour a clean surface and turn out the dough. Gently roll the dough to about ½-inch thickness. Use cookie cutters in your desired shapes or simply slice into small squares.
- Place the cut treats onto the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until the edges are firm and lightly golden brown. The treats should be hard to the touch but not burnt.
- 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 allows them to fully harden.
Notes
Store in an airtight container in the refrigerator for 7-10 days, or freeze for up to 2-3 months. Consult vet before introducing new treats.
