Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1 mashed ripe banana, and 2 large eggs. Whisk them together until well combined and smooth.1 cup canned pumpkin puree (not pie filling), 1 ripe banana, mashed, 2 large eggs
- Gradually add 2 ½ cups of whole wheat flour (or oat flour) to the wet mixture. Stir until a thick, yet manageable dough forms. If the dough seems too sticky, add a little more flour, one tablespoon at a time. Stir in 1 teaspoon of ground cinnamon.2 ½ cups whole wheat flour (or oat flour for gluten-sensitive dogs), 1 teaspoon ground cinnamon
- On a lightly floured surface, roll out the dough to about ½ inch thickness. Use cookie cutters to create fun shapes, or simply roll small portions into bite-sized balls and flatten them slightly.
- Place the shaped treats onto the prepared baking sheet, spacing them about an inch apart. Bake for 20-25 minutes, or until the edges are firm and slightly browned, and the treats are cooked through. The texture should be 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. Ensure they are fully cooled before offering them to your dog.
Notes
Store cooled treats in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze for up to 3 months. Reheat gently if desired.
Moderation is key. Small dogs: 1-2 treats/day. Medium dogs: 2-3 treats/day. Large dogs: 3-4 treats/day.
