Whenever I bake I usually end up giving away the treats to family, friends, or coworkers and I think that my adorable dog Jack was starting to feel left out! Since it is October, and I had plenty of pumpkin puree left over, I started looking for Pumpkin Flavored Dog Treats! It turns out that they are really simple to make and don’t involve a lot of ingredients. I found this recipe in a book but the recipe below has a few slight adjustments. I’ve included the author and title of the original source at the bottom!
Pumpkin Dog Treats
- 1/2 Cup Pumpkin Puree
- 1 Cup Water
- 2 Tablespoons Vegetable Oil
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Oats
- 3 Cups Whole Wheat Flour
1. Preheat oven to 375 degrees.
2. Combine all ingredients in a mixing bowl. I chose to use pumpkin puree made I made myself instead of canned, but canned pumpkin is fine too. Mix until all ingredients are combined and forms a dough. The dough will be sticky.
3. Divide dough in half. Roll out the dough on a lightly floured surface about 1/2 inch thick. You will need to lightly flour the rolling-pin as well. The wheat flour worked well for this, you don’t need to use all-purpose flour.
4. Place the bones ( or whatever shape treats you end up making) on an un-greased cookie sheet. I like to use parchment paper when I’m baking because I know that they will be easy to remove once done and it makes for very easy clean up. These don’t spread so you don’t have to worry about them being close together! I used a small bone shaped cookie cutter with a few extra big treats. I got about 4 dozen treats from this recipe, but it depends on how big you make them.
5. Bake at 375 for about 30- 38 minutes depending on your oven. Mine took about 30 minutes to turn a nice brown color. Once they have browned and are dry they are done.
6. Allow to cool completely before serving to your furry friend! Store in an air tight container.
*These should be used as occasional treats and are not supposed to substitute an entire meal!
Based on the Trick & Treat recipe from “The New Doggy Bone Cookbook” by Michele Bledsoe.