Recipe Image

Peanut Butter-Pumpkin Dog Treats

  • 30 m
  • 45 m
Breana Killeen
“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


  • 1 Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
  • 2 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.
  • 3 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.
  • 4 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.
  • Equipment: Parchment paper, 4-inch dog-bone cookie cutters
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019