These homemade dog biscuits were a major hit with all the 4-legged taste-testers who tried them. Plus, they let your dog get in on the fall pumpkin fever. Some spices are dangerous to dogs. Avoid substitutions in this recipe.
Nutrition per serving may change if servings are adjusted.
2 large eggs
1 cup unsalted natural crunchy peanut butter
½ cup unseasoned pumpkin puree
½ cup water
2 cups whole-wheat flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of salt
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.
Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about ¼ inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about ½ inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.
Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.
76 calories;4 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 12 mcg folate; 11 mg cholesterol; 1 g sugars; 0 g added sugars; 561 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 1 mg iron; 45 mg sodium; 107 mg potassium
My dog likes all food (except beets and black beans apparently) so it feels a little like cheating to give these 5 stars but it was nice for me to give her a homemade treat! I kept mine in the freezer so they would last longer.