Ingredients
- 1 cup (240 g) plain pumpkin purée
- 2½ cups (225 g) old-fashioned rolled oats, divided
- 1 large egg
- 2 tablespoons (32 g) natural peanut butter
- ¼ teaspoon ground cinnamon, optional
- 1 to 3 tablespoons water, as needed
Important: Use plain pumpkin purée, not sweetened pumpkin pie filling. Choose peanut butter without xylitol (also called birch sugar), which is toxic to dogs. Avoid added salt, sugar, and other sweeteners.
A Closer Look at the Key Ingredients
Plain pumpkin purée. Pumpkin is the base of the dough. It adds moisture, a mild natural sweetness, and fiber. Be sure the can says pure pumpkin or pumpkin purée and contains nothing else. Pumpkin pie filling contains sugar and spices that are not suitable for dogs.
Old-fashioned rolled oats. Oats give the biscuits their structure and a hearty texture. In this recipe, part of the oats is ground into a coarse flour, which helps bind the dough, and the rest is left whole for texture. Plain, unflavored oats are the right choice, with no added sugar, salt, or flavorings.
Egg. The egg binds the dough so it can be rolled and cut without crumbling. It also adds a little protein.
Natural peanut butter. A small amount of peanut butter adds flavor that many dogs find irresistible. The most important rule is to check the label and choose a peanut butter that contains no xylitol, also called birch sugar, because xylitol is toxic to dogs. Also look for a variety with no added sugar or salt.
Cinnamon (optional). A small pinch adds a warm aroma that people enjoy. It is optional, and the biscuits are perfectly good without it. Use only a small amount.
Water. Pumpkin purée varies in moisture from brand to brand, so a spoonful or two of water helps adjust the dough if it is too dry or crumbly.
Instructions
Step 1: Prepare the Oven
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Set aside a small cookie cutter or use a knife to cut simple squares.
Step 2: Prepare the Oats
- Place 1½ cups of rolled oats in a blender or food processor.
- Blend until they resemble a coarse flour.
- Keep the remaining 1 cup of rolled oats whole for texture.
You can use store-bought oat flour if preferred. Make sure it is plain and unsweetened.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, combine the pumpkin purée, egg, and peanut butter.
- Stir until smooth and evenly combined.
- Add the cinnamon if using.
The mixture should be creamy and easy to stir.
Step 4: Make the Dough
- Add the ground oats and whole rolled oats to the pumpkin mixture.
- Stir until a thick dough forms.
- If the dough is too dry or crumbly, add water one tablespoon at a time.
- If it feels too sticky, add a little extra oat flour.
The dough should be firm enough to roll out without sticking excessively.
Step 5: Roll and Cut the Biscuits
- Lightly dust your work surface with oat flour.
- Place the dough on the surface and roll it to approximately ¼ inch (6 mm) thick.
- Use a small bone-shaped cookie cutter to cut out the biscuits.
- Gather the leftover dough, roll it again, and continue cutting until all the dough is used.
- Transfer the biscuits to the prepared baking sheet.
For smaller dogs, make smaller biscuits that are easy to chew.
Step 6: Bake Until Firm
- Bake for 25 to 35 minutes, depending on the size and thickness of the biscuits.
- Turn the biscuits over halfway through baking if you want them to brown more evenly.
- For crunchier treats, reduce the oven temperature to 250°F (120°C) and continue drying them for another 20 to 30 minutes.
- Remove from the oven when the biscuits are firm and lightly golden.
Thicker biscuits may need additional time. Allow them to cool completely before judging their final crunchiness.
Step 7: Cool Completely
- Transfer the biscuits to a wire rack.
- Let them cool completely before serving.
- Once cooled, break one open to check that the center is fully baked and dry.
Never give your dog a hot biscuit.