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. Source: EatingWell Magazine, October 2019

Breana Killeen
Advertisement

Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

    Advertisement
  • 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 1/4 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 1/2 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.

Tips

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Equipment: Parchment paper, 4-inch dog-bone cookie cutters

Nutrition Facts

76 calories; 4.2 g total fat; 0.7 g saturated fat; 11 mg cholesterol; 45 mg sodium. 107 mg potassium; 7.8 g carbohydrates; 1.6 g fiber; 1 g sugar; 3.2 g protein; 561 IU vitamin a iu; 12 mcg folate; 10 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0