Our new puppy Chloé got invited to her first Birthday Paw-ty this past weekend and thought that it would be nice to bring over some fresh-baked treats for the birthday girl and some of the other puppies in attendance.

My senior dog Gia was having a few digestion issues in the past months and I have been trying so many different foods and remedies…as well as trying to soothe her stomach with pumpkin. We finally got her tummy under control but now I am left with quite a few cans of special digestion pumpkin puree for dogs. I’ve been wanting to come up with a homemade recipe for dog treats for a while, but now that I have all these cans I figured with would be a great way to use them.

The dog biscuits are quite healthy and basic. The main ingredients will be pumpkin puree and peanut butter. I’ve seen so many other recipes with tons of added salt, spices and random pantry ingredients and it always made me quite nervous. Dogs don’t digest food the same…and there is a long list of ingredients that are toxic to dogs. It’s important to do your research whenever you are making homemade anything for your pups.

I am using pumpkin puree from a pet store for this recipe, but you can use 100% pumpkin puree in a can from the grocery store. DO NOT USE PUMPKIN PIE FILLING. It isn’t the same and is loaded with sugar. The only spice used here is cinnamon which is beneficial for dogs and is included in most dog treats. It helps regulate blood sugar and raise insulin resistance in your fur friends.

INGREDIENTS:

  • 2 1/2 cups of whole wheat flour

  • 2 eggs

  • 1 cup of pumpkin puree (either from a pet store or 100% pumpkin puree)

  • 3 tbsp of peanut butter (natural brand as much as possible)

  • 1/2 tsp of salt

  • 1/2 tsp of ground cinnamon

DIRECTIONS:

  1. Preheat your oven to 350 degrees F.

  2. In a large bowl, mix all of your ingredients until well combined.

  3. The dough will not be the same as if you were making cookies for humans, it will be more sticky so you might need to add more flour depending on the peanut butter and puree used. Add a little more flour until it is workable.

  4. Roll out dough and using a cookie cutter, cut out cookies and place on a baking sheet. Flouring your service will make it so much easier.

  5. Bake for 30 minutes or until golden brown.

This makes a pretty decent quantity and will last about 10 days in an airtight container. I separated the batch into groups of 10 and froze them in baggies and defrost fresh cookies each week!

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