Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, xylitol-free peanut butter, and the beaten egg. Stir until thoroughly mixed and creamy.1 cup Pumpkin Puree (plain, unsweetened), 1/2 cup Natural Peanut Butter (xylitol-free), 1 Egg
- Gradually add the whole wheat flour (or oat flour) to the wet ingredients. Stir until a stiff dough begins to form. You may need to add a tablespoon of water at a time if the dough is too dry, or a little more flour if it’s too sticky.2 cups Whole Wheat Flour (or oat flour for a gluten-free option), 1/4 cup Water (or as needed)
- Turn the dough out onto a lightly floured surface and knead for a minute or two until it’s smooth. Roll out the dough to about 1/4 inch thickness.
- Cut the rolled-out dough into strips, about 1/2 inch wide and 6 inches long. Gently twist each strip to create a chew twist shape.
- Place the twists onto the prepared baking sheet, leaving a little space between them. Bake for 20-25 minutes, or until the twists are firm to the touch and lightly golden brown.
- Remove the baking sheet from the oven and let the Peanut Butter Pumpkin Chew Twists cool completely on a wire rack before serving or storing them.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze for up to 2-3 months. Always consult your veterinarian before introducing new foods to your dog's diet.
