Trick or Treat?!? That’s definitely a rhetorical question, cuz it’s always treat with my pups. Well, tricks are supposed to come before treats. But we have been too lazy to make them do tricks, plus Lily memorized all the tricks by heart so sometimes she just starts doing the routine before we even give the commands… And even if we do give the commands, she just does the routine her way anyways and looks at us hungrily when she’s done. Eventually, we gave up and stop asking her to do stuff.
So, THIS is where my last cup of pumpkin went… You didn’t think I would leave the pups out of all the pumpkin fun, did you? Of course not, every year, my pantry is filled with pumpkin for cupcakes, for pancakes, for pies, and for pumpkin dog treats! They love these treats, well… they love all the homemade treats in all fairness. And pumpkin is supposed to be very good for their digestive system, but just like with everything else, moderation is key!
I kept this recipe simple with just pumpkin puree, flour and an egg for binder. You can easily substitute the all-purpose flour with whole wheat or any other flour you prefer to use. Just make sure to add the right amount of flour so you get a dry dough that can be rolled easily, since different type of flour has different affinity to moisture. Also, a pinch of cinnamon wouldn’t hurt, but make sure not to use a premix pumpkin pie spice since it has nutmeg, and nutmeg is NOT good for the doggies. Now, if you have no party plan for tonight, roll up your sleeves and make your best friends some pumpkin dog treats in between passing out (munching on) candies. 😉
- 1 cup pumpkin puree
- 1 large egg
- 2 cup all-purpose flour + more for dusting
- Preheat oven to 350°F.
- In a large mixing blow, beat pumpkin and egg together until combined.
- Add the flour and fold with a spatula until dough forms. You may need to use your hand to get all the flour to mix in.
- Turn dough out onto a well-floured board and knead a few times to get all the flour and dough pieces to combine and to smooth it out a bit.
- Roll dough out to 1/4” thick. Cut with a pumpkin shape pie/cookie stamp or just use a round 2” cookie cutter. Make sure to flour your cookie cutter to prevent the dough from sticking to it, especially if you’re using the cookie stamp.
- Place cookies on a parchment line baking sheet 1/2” apart and bake for 40 minutes.
- If you have to use two baking sheets, you could bake them one at a time or together with one sheet on the bottom rack and one on the top, just remember to rotate them half way through.
- Turn off the oven and leave the cookies in there to dry out overnight.