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 the pumpkin puree and xylitol-free peanut butter. Stir until well blended.1 cup Pumpkin Puree (unsweetened, plain), ½ cup Natural Peanut Butter
- Add the whisked eggs to the pumpkin and peanut butter mixture. Mix until everything is thoroughly incorporated.2 large Eggs
- Gradually add the whole wheat flour (or oat flour) and cinnamon to the wet ingredients. Stir until a thick dough forms. You may need to use your hands to fully combine it.2 cups Whole Wheat Flour, ½ teaspoon Cinnamon
- Roll the dough into small bite-sized balls (about 1 inch in diameter). You can also flatten them slightly with your palm or the bottom of a glass.
- Place the shaped treats onto the prepared baking sheet. Bake for 20-25 minutes, or until the edges are firm and lightly golden brown. The texture should be firm but slightly chewy.
- Allow the treats to cool completely on the baking sheet before serving or storing. This is crucial for achieving the right texture and ensuring they are safe for your dog to eat.
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.
