The fall season comes with cooler temperatures, shorter days and pumpkins everywhere. Many of us like to include our pups in the celebration of falling leaves and crisp air by making something special for them. For me, this means pumpkin pet treats!
My dogs are not picky when it comes to food, but I like to give them a variety of options to keep them interested. The recipe below uses oatmeal, coconut flour and of course, pumpkin. It works well as a base for add-ins (like the left-over crumbs from your last container of treats) and freezes well to make more later.
This recipe comes together in a food processor quickly and bakes in no time. Once you roll the dough out, you can use cookie cutters to create cute shapes or simply use a pizza cutter to make squares. I usually cut mine in small ¼ inch squares that are the perfect size when training new tricks!
If your pup has allergies, please review the ingredients carefully. Substitutions may be possible, but weren’t tested in this case.
Pumpkin Dog Treats
- 3 cups old-fashioned oats
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 1 teaspoon cinnamon
- 1/3 cup coconut flour
- ½ teaspoon ground turmeric
- 2 Tablespoons treat crumbs
- 1 Tablespoon honey
Preheat oven to 350 °.
Place the oats in a food processor. Process until a flour-like texture. Add remaining ingredients and any add-ins (additional coconut flour or water may be needed to create a proper dough consistency). Pulse until just combined.
Remove dough from processor, knead together, then divide into two equal portions. Roll out one portion of dough onto parchment paper to approximately 1/8-inch thickness. Use additional coconut flour to prevent rolling pin from sticking to the dough.
If using cookie cutters, cut into desired shapes then transfer to a parchment lined cooking sheet. Reshape dough, roll and continue to cut shapes until all dough is used.
If using a pizza roller, cut a cross-hatch pattern throughout. No need to separate treats before baking. Transfer dough on the parchment to the cooking sheet.
Bake in preheated oven for 20-30 minutes or until crisp. Repeat with second portion. Allow to cool then store in a sealed container.
Store uncooked dough in a freezer bag in the freezer. Thaw in the refrigerator until pliable then allow to come to room temperature before rolling, cutting and baking.