I love that these pumpkin and oat dog cookies give my pup a crunchy, wholesome treat while supporting digestion and dental care. Healthy, simple, and tail-wag worthy, they make store-bought snacks feel completely unnecessary.
I’m obsessed with these pumpkin and oat dog cookies because they feel like the kind of treat I actually want sitting in my jar, not some mystery biscuit from a bag. The pumpkin puree keeps them tasty and easy on my pup’s stomach, while rolled oats give that sturdy little crunch I love for snack time.
And yes, I like that they help with chewing and teeth without pretending to be fancy. Just honest, simple treats.
But the best part is watching my dog lose his mind the second I grab one. Tail thumps, happy chomps, zero crumbs left behind.
Ingredients
- Pumpkin keeps these cookies soft, gently sweet, and great for happy dog bellies.
- Egg helps bind everything, while adding a little protein your pup can use.
- Peanut butter brings that snack-time smell dogs basically lose their minds over.
- Coconut oil adds a touch of richness, plus it can help the texture.
- Cinnamon gives cozy flavor, but keep it simple if your dog’s sensitive.
- Rolled oats add chew, fiber, and that homemade cookie vibe we love.
- Whole wheat or oat flour makes the dough hearty without feeling too heavy.
- Water saves the day when the dough’s crumbly and not cooperating.
Ingredient Quantities
- 1 cup canned plain pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/4 cup unsweetened natural peanut butter (xylitol free)
- 1 tablespoon coconut oil, melted (optional)
- 1 teaspoon ground cinnamon (optional)
- 1 cup rolled oats
- 1 to 1 1/2 cups whole wheat flour or oat flour (start with 1 cup, add more as needed)
- 2 to 4 tablespoons water as needed to bring dough together
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl combine 1 cup canned plain pumpkin puree, 1 large egg, 1/4 cup unsweetened natural peanut butter, and 1 tablespoon melted coconut oil if using; whisk until smooth.
3. Stir in 1 teaspoon ground cinnamon if using and 1 cup rolled oats until evenly mixed.
4. Add 1 cup whole wheat flour or oat flour and mix; add additional flour up to 1/2 cup more as needed until dough is firm but not dry.
5. If dough is crumbly, add 2 to 4 tablespoons water a tablespoon at a time until it holds together but is not sticky.
6. Turn dough onto a lightly floured surface and roll to about 1/4 inch thickness for softer treats or 1/8 inch for firmer, teeth-cleaning cookies.
7. Cut into desired shapes with cookie cutters or a knife and place on the prepared baking sheet about 1/2 inch apart.
8. Bake for 20 to 30 minutes until edges are golden and cookies feel firm; for extra hard, bake toward the longer end of the time.
9. Remove from oven and let cool completely on a wire rack so they harden.
10. Store treats in an airtight container at room temperature up to 1 week or in the refrigerator up to 3 weeks; for longer storage freeze for up to 3 months.
Equipment Needed
1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Rolling pin or your hands for pressing dough
7. Cookie cutters or a sharp knife
8. Lightly floured work surface or pastry mat
9. Wire cooling rack
FAQ
DIY Natural Dog Treats: Pumpkin & Oat Cookies – Healthy, Homemade Snacks For Your Pup Recipe Substitutions and Variations
- Pumpkin puree: swap with plain cooked and mashed sweet potato or cooked mashed butternut squash in equal amount
- Egg: use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana as a binder (may change texture)
- Natural peanut butter: use sunflower seed butter (xylitol free) or plain unsweetened almond butter if pup tolerates nuts
- Whole wheat or oat flour: try brown rice flour or chickpea flour, adding more liquid as needed to reach dough consistency
Pro Tips
1. Start with the lower amount of flour and add more sparingly. Whole wheat absorbs more moisture than oat flour, so add extra flour a tablespoon at a time until the dough holds together without getting dry.
2. Thickness controls texture and durability. Roll to about 1/4 inch for a soft, chewy treat and 1/8 inch for a firmer, longer‑lasting biscuit that helps clean teeth. Thinner pieces will bake faster, so watch closely.
3. Use parchment paper or a silicone mat and space pieces a little apart. These treats do not spread much, but lining prevents sticking and makes transfer to a cooling rack effortless.
4. Bake until the edges are gently golden and the centers feel firm when pressed. They will continue to harden as they cool, so resist the urge to underbake for immediate softness.
5. Cool completely before storing, then keep in an airtight container at room temperature for up to a week or freeze up to three months. If freezing, separate layers with parchment so you can pull out just a few at a time.
DIY Natural Dog Treats: Pumpkin & Oat Cookies – Healthy, Homemade Snacks For Your Pup Recipe
I love that these pumpkin and oat dog cookies give my pup a crunchy, wholesome treat while supporting digestion and dental care. Healthy, simple, and tail-wag worthy, they make store-bought snacks feel completely unnecessary.
12
servings
117
kcal
Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Rolling pin or your hands for pressing dough
7. Cookie cutters or a sharp knife
8. Lightly floured work surface or pastry mat
9. Wire cooling rack
Ingredients
1 cup canned plain pumpkin puree (not pumpkin pie filling)
1 large egg
1/4 cup unsweetened natural peanut butter (xylitol free)
1 tablespoon coconut oil, melted (optional)
1 teaspoon ground cinnamon (optional)
1 cup rolled oats
1 to 1 1/2 cups whole wheat flour or oat flour (start with 1 cup, add more as needed)
2 to 4 tablespoons water as needed to bring dough together
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl combine 1 cup canned plain pumpkin puree, 1 large egg, 1/4 cup unsweetened natural peanut butter, and 1 tablespoon melted coconut oil if using; whisk until smooth.
- Stir in 1 teaspoon ground cinnamon if using and 1 cup rolled oats until evenly mixed.
- Add 1 cup whole wheat flour or oat flour and mix; add additional flour up to 1/2 cup more as needed until dough is firm but not dry.
- If dough is crumbly, add 2 to 4 tablespoons water a tablespoon at a time until it holds together but is not sticky.
- Turn dough onto a lightly floured surface and roll to about 1/4 inch thickness for softer treats or 1/8 inch for firmer, teeth-cleaning cookies.
- Cut into desired shapes with cookie cutters or a knife and place on the prepared baking sheet about 1/2 inch apart.
- Bake for 20 to 30 minutes until edges are golden and cookies feel firm; for extra hard, bake toward the longer end of the time.
- Remove from oven and let cool completely on a wire rack so they harden.
- Store treats in an airtight container at room temperature up to 1 week or in the refrigerator up to 3 weeks; for longer storage freeze for up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 49g
- Total number of serves: 12
- Calories: 117kcal
- Fat: 5g
- Saturated Fat: 1.8g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 1.8g
- Cholesterol: 16mg
- Sodium: 8mg
- Potassium: 148mg
- Carbohydrates: 14.7g
- Fiber: 2.6g
- Sugar: 1.4g
- Protein: 4.3g
- Vitamin A: 433IU
- Vitamin C: 0.9mg
- Calcium: 18mg
- Iron: 1mg
