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Peanut Butter-Pumpkin Dog Treats
“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.”
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
1Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
2Whisk 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.
3Divide 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.
4Bake 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.