Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 350 degrees 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 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.


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

1 biscuit
76 calories; protein 3.2g; carbohydrates 7.8g; dietary fiber 1.6g; sugars 0.8g; fat 4.2g; saturated fat 0.7g; cholesterol 10.6mg; vitamin a iu 561.3IU; vitamin c 0.2mg; folate 11.7mcg; calcium 10.4mg; iron 0.7mg; magnesium 25mg; potassium 107.2mg; sodium 44.5mg.

1 fat, 1/2 starch