Monday, November 1, 2010



  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. allspice
  • 2 tbsp. canola oil
  • 1/2 cup pure pumpkin (not pumpkin pie filling)
  • 1/4 cup natural peanut butter, smooth
  • 1/4 cup water

Additional Flour for Rolling


  1. Preheat oven to 325° F
  2. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, ginger, and allspice.
  3. In a medium bowl, stir the canola oil, pumpkin, and peanut butter.
  4. Make a well in the flour and pour in the pumpkin mixture.
  5. Using a stand mixer, begin to combine the wet and dry ingredients on low.
  6. Pour in the water and mix on low, to medium low, until thoroughly combined.
  7. Turn the dough onto a floured surface, and hand knead the dough until no longer sticky.
  8. Roll out to 1/4 inch thickness and cut into shapes with your favorite dog cookie cutters.
  9. Spray a baking sheet with baking spray.
  10. Place the cookies on the baking sheet and bake for 12 minutes.
  11. Turn the oven off and leave in for another 30 minutes.
  12. Cool completely on a wire rack before serving.

Storing - This recipe, as well as other recipes for pet treats, can be stored for later enjoyment. Since they are baked quite hard, you can keep them in an air tight container for approximately 2 weeks. If you bake a softer pumpkin pie biscuit, you can store them in the refrigerator for 4 weeks, and in the freezer for 6 months.

Yield - You will get around 100 cookies using a small 1 inch cookie cutter. You most likely will get two baking sheets full of cookies, no matter what size cookie cutter you use.

recipe from:


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.