Ingredients
Equipment
Method
- Set your oven to 350°F while you prep the dough.
- Crack the eggs into a large mixing bowl and beat with a fork or whisk, until smooth and slightly frothy.
- Scoop in your peanut butter and pumpkin puree. Use a handheld mixer to combine until smooth and creamy.
- Work in the flour one cup at a time, stirring between each addition. The dough will look dry at this stage, but don’t be tempted to add any extra liquid. It’s supposed to be thick and firm for rolling.
- Because this dough isn’t sticky, you probably won’t need to flour your surface, though you can if you prefer. Roll the dough out to about ¼-inch thickness.My mother-in-law uses a rolling pin with built-in thickness guides, and I loved it so much that I’ve added it to my must-buy list, as it takes all the guesswork out!
- Use a bone-shaped cookie cutter to cut out the treats, placing each on a baking sheet lined with parchment paper. You can fit a lot per tray since they don’t spread much while baking.
- Bake for about 15 minutes at 350°F. Adjust slightly if your cookie cutter is larger or smaller than the standard size. The goal is firm but not over-crisp.
- Let the cookies cool fully before packaging or storing. They’ll firm up even more as they cool, creating that perfect crunch dogs love.
Notes
- These treats are safe for dogs as long as your peanut butter does not contain xylitol or artificial sweeteners.
- You can substitute oat flour if your dog is sensitive to wheat.
- Feel free to make smaller cookies for little dogs, just shorten the bake time by a couple of minutes.
Storage
- Store baked cookies in an airtight container for up to one week, or refrigerate for longer freshness.
- You can also freeze the uncooked dough in portioned balls for easy baking later.
Nutrition information is automatically calculated, so should only be used as an approximation.