Recipe Roundup: Pumpkin Dog Treats
Since it's fall and pumpkin everything is hard to avoid, here are some of the best pumpkin treats for our furry, four-legged family members.
Homemade Pumpkin Dog Treat Recipes
-2 cups white rice flour
-1 cup wheat germ
-7.5 oz can pumpkin
-½ cup water
-½ tbsp cinnamon
-1 tbsp oil
-1 tbsp honey
-1 tbsp peanut butter
Place all ingredients in a large bowl. Mix thoroughly to combine.
Roll out dough on floured surface to about ¼-inch thick. Using a cookie cutter, cut into bone shapes. Combine dough scraps and continue to roll out and cut into shapes until all the dough has been used.
Place cookies on ungreased foil-lined baking sheet and bake in a preheated 325 oven for 30-35 minutes.
-4 to 4.5 cups oatmeal, plus additional
-1 medium apple
-1 cup canned pumpkin
Preheat oven to 400 degrees F.
Grind the oatmeal down in a food processor or blender. Transfer to mixing bowl.
Core apple, being sure to remove all of the seeds. Grate apple, and add to bowl with oatmeal.
Add egg and canned pumpkin to bowl and mix well to combine. The mixture will be thick and slightly sticky.
On a surface dusted with oatmeal (ground or not, your choice) roll the dough out to approximately 1/2" thick. Use a doggy bone cookie cutter to cut dough into shapes, and transfer to a lined baking sheet.
Bake for approximately 12-15 minutes, or until golden and crispy. Allow to cool to room temperature, then store in an airtight container for up to a week.
-1 cup pumpkin
-3 tablespoons peanut butter
-2-1/2- 4 cups Oat flour or wheat flour
-1/2 teaspoon cinnamon (optional)
Whisk together your pumpkin, eggs, and peanut butter. Fold in 2 1/2 cups flour and the cinnamon. Add additional flour until the dough is no longer sticky to the touch.
Roll your dough to 1/4 to 1/2 inch thickness. Cut with your desired cookie cutter. Bake 350 degrees for 15 minutes or until crisp.
Peanut Butter Pumpkin Dog Treats
-1 cup 100% Pure Pumpkin Puree
-½ cup Natural Peanut Butter (no sugar, salt or oil added)
-1¾ cups Oat Flour
-1 tsp Ground Cinnamon
Preheat the oven to 350 degrees Fahrenheit and line 3 cookie sheets with parchment paper.
Add all of the ingredients to a stand mixer bowl fitted with a beater attachment. Mix on medium speed. Scrape down the sides of the bowl and mix again. Mixture should be thick and fudgy, not sticky, like cookie dough.
Roll the dough in between 2 sheets of parchment paper until it’s ¼” thick. Use a mini bone cookie cutter to punch out bone shapes. Reroll the dough and punch out more cookies, until the dough is used up.
Bake for 15 minutes, or until firm and dry. Let cool completely, then store in a tightly sealed container in the fridge for up to 1 week.
-1 1/2 cup coconut flour
-1/2 cup organic peanut butter
-1/2 cup coconut oil, melted then slightly cooled
-1 cup pumpkin puree
Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl.
Roll dough out gently onto a cutting board dusted lightly with additional coconut flour, or onto a rolpat. Roll out to about 1/4 - 1/2 inch thick.
Cut out shapes using your preferred cookie cutters.
Transfer gently to a parchment lined baking sheet.
Bake for 13-15 minutes. Treats should have a slightly golden color around the edges.
Cool on cookie sheets before serving.
May be stored in airtight containers for up to three weeks.
Note: Be sure to measure coconut oil in its solid form, and THEN melt.
Hope you love making these as much as your pups will love YOU for making them. Comment below and tell us which one you tried! Love pups or American Bulldogs, too? Follow Jess on Instagram @byjessicajo or Snapchat @xojessicajo.