Dogs like treats, I like dogs… hence I make dog treats. Not any treats (cookies), but healthy ones. My dog JoJo, loves these cookies. When he hears the word cookie, his ears perk up and he’s at my feet – waiting patiently, of course, for his tasty little treat.
If you have a dog you will love this recipe. It’s easy and good for your pup. After all he (or she) is “man’s best friend.”
This recipe is from an article posted in the “The Dogington Post” titled “Scrumptious Pumpkin Dog Treat Recipes.” I haven’t tried all of the recipes, but JoJo loves this particular one.
To give your pet an array of cookies to choose from, I’ve posted all of the recipes. Plus, it’s fun to mix it up from time to time. I know JoJo likes variety when it comes to his cuisine.
Here’s a little tidbit regarding pumpkin in your dog’s diet… it’s regarded as one of the best natural remedies to our pet’s stomach problems, pumpkin is an excellent source of fiber and other nutrients including Vitamin E, phosphorus, potassium, and magnesium. It’s low in saturated fat, cholesterol, and sodium, too! So, making treats for your pet, with this nourishing ingredient, is a good health decision.
This fall season, why not embrace the use of pumpkin and treat your dog with one of these homemade pumpkin dog cookies!
Scrumptious Pumpkin Doggie Cookie
- 3/4 cup almond flour
- 1/2 cup brown rice flour
- 1 egg
- 6 tablespoons pumpkin
- 1 1/2 tablespoon almond butter
- 1 tablespoon maple syrup
Preheat oven to 350° degrees. Line baking sheet with parchment paper.
In medium size bowl whisk egg until frothy. Add pumpkin and almond butter and stir together until well blended. Add flours and mix well.
Spoon onto lightly floured parchment paper. Roll out or pat to about 1/4 inch thick and cut with cookie cutter. Place cookies on parchment lined baking sheet. Bake for 30 minutes.
- 1 egg
- 1 cup of pumpkin puree
- 1 tablespoon of cinnamon
- 1 3/4 cup almond flour
- 3/4 cup brown rice flour
Preheat oven to 350 degrees. Line cookie sheet with unbleached parchment paper.
Whisk egg until frothy. Add pumpkin and cinnamon. Stir until blended.
Add flour and sitar until stiff dough forms.
Spoon onto lightly floured parchment paper. Roll out or pat to about 1/4 inch thick and cut with cookie cutter. Place cookies on parchment lined baking sheet. Bake for 25 – 30 minutes, until golden brown.
Store cookies in airtight container at room temperature for up to 2 weeks.
No Bake Almond Butter Pumpkin Rolls
- 1/2 cup almond butter
- 1 cup of pumpkin puree
- 1 teaspoon of cinnamon
- 3 tablespoons honey
- 2 cups of oats
In medium mixing bowl add all ingredients except oats and mix together.
Roll batter into balls and roll in oats just to coat.
Place cookies in airtight container and store in refrigerator up to 3 weeks (3 months frozen.)
Pumpkin and Molasses Cookies
- 1/2 cup pumpkin puree
- 4 tablespoons molasses
- 4 tablespoons water
- 2 tablespoon oil
- 1 1/3 cups almond flour
- 2/3 cup brown rice flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
Heat oven to 350 degrees. Line cookie sheet with unbleached parchment paper.
Blend all of the wet ingredients (pumpkin, molasses, water and oil) together.
Add the dry ingredients (flour, baking soda, baking powder and cinnamon) and stir until soft dough forms.
Grab the dough by the teaspoonful and roll into balls.
Place balls on cookie sheet and flatten with fork.
Bake until hard, about 25 minutes.