Treat your dog to these delicious and healthy homemade peanut butter pumpkin dogs. It may be a little more complicated to make your own homemade biscuits, but they love fresh baked goods just like the rest of us!
Maybe you want to celebrate your pup, or maybe you just enjoy baking and want a little break from human contact. Either way you will make your dog very happy with these dog treats!
I made a recipe for my dog Selkie’s 10th birthday this month. He is a rescue, so we are not sure what his exact birthday is, but I adopted him 9 1/2 years ago when he was only 6 months old.
She is a sweet, perfect girl (as they all are!) and deserves all the peanut butter pumpkin dog birthday treats!
Peanut butter pumpkin dog treat ingredients:
Making dog biscuits is like making human cakes. You need some kind of flour and some kind of oil or wet ingredients to mix it together. We stick with whole foods and stay away from sugar, as your pup doesn’t need that stuff to enjoy cookies!
Instead of using wheat flour, I use a mixture of almond flour and oat flour, making these dogs gluten free and good for some sensitive stomachs.
You are good make your own oatmeal from rolled oats in a food processor or blender. Just run the machine (on high if you’re using a blender) until it’s completely ground into flour.
I added ground flax seed for healthy fats and astringent properties, and a sprinkle of cinnamon for flavor. A pinch of salt goes a long way to bring out the flavors, but it’s completely optional if you want to avoid it.
The next two recipes soften the dry ingredients into a dough, and provide all the pups’ favorite flavors—peanut butter and pumpkin!
Since you are feeding your dog, I recommend using peanut butter without added sugar. Smooth or crunchy is fine!
You can use canned pumpkin purée (make sure you don’t accidentally fill the pie), sweet potato purée, or frozen squash that has been cooked and mashed.
How to make these peanut butter pumpkin dog treats:
Combine the almond flour, oat flour, ground flaxseed, cinnamon, and salt in a large mixing bowl. Almond flour can be quite powdery, so either sift the flour, or just go in with your hands and declump as much as you can.
Since it’s for dogs, they won’t mind if there’s a little bit of almond flour not included, and you save yourself another bowl!
Most of the clumps will be settled later when the wet ingredients are mixed in.
Add the peanut butter and pumpkin to the flour mixture, and use an electric mixer on low speed to turn it into a soft dough. If it’s too runny, mix in some of the canned pumpkin to the batter with a spoon.
Roll out the dough until it is about 1/4-inch thick. It should be easy to pull out, with little cracks on the surface. If it melts, the dough is dry. If it is sticky or does not want to come out, then feed the counter or work the oat flour into the flour.
Bake the dog biscuits at 350 ºF for about 20 minutes or until the edges of the biscuits are golden brown. Let them cool completely before handling your pup!
How to store leftover dog biscuits:
These cookies do not contain artificial sweeteners (ie sugar) so they will stay moist at room temperature. You can leave them out for a day, but anytime and I recommend keeping them in the fridge.
Place the biscuits in a covered container in the fridge for up to two weeks. To store longer, place in a freezer bag and defrost as needed.
Substitutes:
If you or your dog has allergies, there are some products you can switch to.
For peanut butter you can substitute sun butter or almond butter.
Because of the pumpkin you can use sweet potato or replace it with apple juice or mashed bananas.
Instead of oat flour you can use wheat flour. You can also use ground almond flour.
You may need to adjust some of the costs if you switch products, just make sure you have a good rolling dough and you’re good to go!
I hope your child enjoys these homemade peanut butter pumpkin dog treats as much as a Selkie does! If you make them, please leave a comment below and rate the recipe on the recipe card. And please share photos of your dog enjoying these cookies with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I want to see all the children!
WANT MORE VEGAN RECIPES?
SIGN UP FOR MY EMAIL NEWSLETTER & FOLLOW ME ON INSTAGRAM, FACEBOOK, AND PINTEREST!
Ingredients
-
1 1/2 cups (180g) all-purpose flour
-
1 cup (112g) almond flour
-
1 tbsp ground flaxseed
-
1/2 tsp cinnamon
-
pinch of salt, optional
-
1/2 cup (128g) peanut butter
-
1/2 cup (130g) canned pumpkin purée
Instructions
- Preheat the oven to 350 ºF with a rack placed in the middle.
- In a large mixing bowl, combine the oat flour, almond flour, ground flax, cinnamon, and salt. Use your fingers to form small pieces of almond flour.
- Add the peanut butter and pumpkin to the mixture, and use an electric mixer on low speed to mix. Once the mixture is combined and broken down, use your hands to form it into a cohesive ball.
- If the dough is too dry to roll out without falling apart, add more pumpkin puree for moisture. If it’s too wet and sticky, add more oat or almond flour.
- Roll out the dough on a clean, flour-free surface (flour with wheat flour or oat flour) until it is about 1/4-inch thick.
- Use a cookie cutter of your desired shape, I used a 2-inch long bone shaped cookie cutter. Transfer the cut dough onto a baking tray (parchment paper optional) leaving space around each cookie. Collect any scraps of flour and re-roll and cut, repeating until all the dough is used.
- Bake at 350 ºF for 18-20 minutes, or until the edges of the handles turn golden. The time may vary depending on the size and shape of your biscuits, so keep an eye on them and adjust the baking time accordingly.
Notes
Make your oat flour: process the rolled oats in a food processor or quickly in a blender until they turn into a fine powder.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from eligible purchases.
Nutrition Information:
Yield: 30
Serving Size: 1
Fees per Service:
Calories: 71Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0 mgSodium: 31 mgCarbohydrates: 6gFiber: 1gSugar: 1gProteins: 3g
Nutrient values are calculated automatically so should be used as an estimate.
