Pumpkin Dog Treats Recipe

I’m excited to share my Safe Homemade Dog Treats recipe, where pumpkin and peanut butter come together with just a few pantry staples and a clever twist that’ll make you want to read on.

My dog loses his mind over these Pumpkin Dog Treats. I use canned pumpkin puree and a big scoop of natural peanut butter and the smell alone gets him circling like its a party.

Friends now call them Princess Pinky Girl Dog Treats and I sometimes tag the pics as Sweet Treats For Dogs or Dog Treats Using Pumpkin because why not. And people even say Homemade Dog Treat Recipes Vet Approved, which makes me grin but also worry I owe a vet a cookie.

They’re wholesome, a little chewy, not too sweet, and they vanish faster than I plan.

Why I Like this Recipe

– I like the warm, cozy smell it fills the kitchen with, makes the whole place feel comfy and kinda nostalgic
– I like that its really forgiving, I mess up measurements all the time and it still turns out pretty good
– I like seeing my pup get excited, that wagging tail and eager face always makes me smile and I usually give in
– I like that I can tweak it a bit each time so it never gets boring, small changes keep things fun

Ingredients

• Pumpkin puree: high fiber, vitamins A/C, gentle on tummies, mildly sweet, adds moisture.
• Natural peanut butter: protein rich, fatty calories for energy, very palatable, check it’s xylitol free.
• Egg: binds ingredients together, adds protein and some fat, helps texture hold up.
• Whole wheat flour: more fiber than white flour, adds nutty flavor, more nutrients, slightly dense.
• Cinnamon: optional warmth, subtle sweetness impression, may help digestion for some dogs.
• Baking powder: optional lift, makes treats lighter and less dense, tiny amount only.
• Water: small amount to help dough come together, keeps treats from drying out.

Ingredient Quantities

• 1 cup canned pumpkin puree not pumpkin pie filling
• 1/2 cup natural peanut butter (no xylitol, any brand thats just peanuts and a little salt is fine)
• 1 large egg
• 2 to 2 1/2 cups whole wheat flour, plus extra for dusting
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon baking powder (optional makes treats a bit lighter)
• 1 to 2 tablespoons water as needed to bring the dough together

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl stir together 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 cup natural peanut butter (no xylitol, check the label), 1 large egg, 1/2 teaspoon ground cinnamon (optional) and 1/2 teaspoon baking powder (optional).

3. Add 2 cups whole wheat flour and mix with a wooden spoon until the dough starts to come together; add up to another 1/2 cup flour as needed so the dough is firm but not dry.

4. If the dough is crumbly, add 1 to 2 tablespoons water, a little at a time, just until it holds together. Dont overdo the water.

5. Lightly flour your work surface and turn the dough out. Roll to about 1/4 inch thick for chewier treats or 1/8 inch for crispier ones; thicker = chewier, thinner = crunchier.

6. Cut shapes with cookie cutters or slice into squares with a knife. Re-roll scraps once or twice only, they get tougher each time.

7. Place treats on the prepared sheet with a little space between them. For extra even baking chill the cut treats 10 to 15 minutes on the sheet before baking, but this is optional.

8. Bake 20 to 30 minutes at 350°F. Thin shapes around 20 minutes, thicker ones 25 to 30, bake until edges are set and lightly golden. For crispier treats leave in a few extra minutes.

9. Let treats cool completely on a wire rack so they firm up. Theyll be softer warm, firmer when cooled.

10. Store in an airtight container in the fridge for up to a week or freeze for longer. Give one small treat first to make sure your dog tolerates it.

Equipment Needed

1. Large mixing bowl, for stirring the pumpkin, peanut butter and egg
2. Measuring cups and spoons, for the pumpkin, peanut butter, flour and spices
3. Wooden spoon or sturdy spatula, to combine the dough (a stand mixer works too)
4. Baking sheet lined with parchment paper or lightly greased
5. Rolling pin or clean bottle, to roll dough to desired thickness
6. Cookie cutters or a sharp knife and bench scraper, for shaping or slicing
7. Pastry brush or small spatula, to help lift shapes onto the sheet
8. Wire cooling rack and an airtight container or freezer bags for storing treats

FAQ

Pumpkin Dog Treats Recipe Substitutions and Variations

• Pumpkin puree: swap 1:1 with cooked mashed sweet potato or butternut squash (use plain canned sweet potato or home roasted then mash). You can also use 1/2 cup mashed banana for a sweeter, softer treat. Make sure it’s not pie filling.
• Natural peanut butter (no xylitol): replace 1:1 with sunflower seed butter or plain almond butter, just check the label for no xylitol and low salt. Sunflower butter works great for nut allergies.
• Large egg: use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 1/4 cup unsweetened applesauce as a binder. Texture will be a bit different, you might need a touch less water.
• Whole wheat flour: try oat flour or spelt flour 1:1 for a milder flavor, or brown rice flour if you need gluten free (expect a crumblier dough and adjust liquid). You may need to add or cut back on flour a little to get the right dough.

Pro Tips

1. Start slow with the flour and water, dont just dump it in. You want dough that holds together but isnt stiff, so add extra flour a little at a time and if crumbly add a teaspoon of water at a time till it joins. If you overwork or keep re-rolling the scraps they get tough, so try to cut most shapes on the first roll.

2. Keep size and thickness consistent so they bake even. Use a cookie scoop or measure dough balls, and roll to one thickness for a batch thinner makes them crunchier, thicker makes them chewier. If some look smaller or thinner, pull them out earlier so they dont burn while the big ones finish.

3. Peanut butter safety first, read the label every time. Never use anything with xylitol its toxic to dogs, and if your dog has a sensitive tummy try unsalted or a small test portion before giving more. Also if your dog has known allergies ask your vet about alternatives like plain sunflower seed butter.

4. Store and portion like a pro so treats last and stay fresh. Cool completely before sealing, freeze extras flat on a tray then bag them so you can grab a few at a time, and when thawing let them come to room temp so they firm up again before serving.