Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the unsweetened pumpkin puree and xylitol-free natural peanut butter. Add the two large eggs and whisk until well blended and smooth.1 cup Unsweetened Pumpkin Puree, 1/2 cup Natural Peanut Butter
- Gradually add the whole wheat flour to the wet ingredients, mixing until a stiff dough forms. If the dough feels too dry, add water, one tablespoon at a time, until it reaches a workable consistency that’s not too sticky.2 cups Whole Wheat Flour, 1/4 cup Water
- Lightly flour a clean surface. Roll out the dough to about 1/4 inch thickness. Use cookie cutters to create fun shapes, or simply cut into small squares or rectangles. This thickness ensures they bake through for a good homemade long lasting dog treats shelf life.
- Place the cut treats onto the prepared baking sheet. Bake for 20-25 minutes, or until the edges are golden brown and the treats are firm to the touch. They should feel hard and dry when cooled to ensure longevity.
- Remove the treats from the oven and let them cool on a wire rack completely before storing. This is crucial for achieving optimal homemade long lasting dog treats shelf life.
Notes
Store in an airtight container at room temperature for up to two weeks or freeze for up to three months.
