Organic Peanut Butter and Pumpkin Dog Treats
Equipment
- Rolling Pin
- Cookie Cutter
Ingredients
- 1/3 cup Pure Pumpkin Puree canned
- 1/8 cup Organic Creamy Peanut Butter
- 1 Large Egg room temperature
- 1 1/2 cup Organic Soft Wheat Flour
Instructions
- Preheat the oven to 350 degrees, line a baking sheet with parchment paper.
- Place Pumpkin Puree and Peanut Butter in an electric mixer bowl, using a paddle attachment, and mix on medium until well combined.
- Add the egg, at room temperature, and mix on low until just combined, scraping the sides as needed.
- Add 1 ¼ flour and mix on medium until all ingredients are combined. Dough should be a little bit sticky, if overly sticky, add a little bit more flour.
- Remove the dough from the bowl, divide it in half and roll half at a time, using the ¼ cup of flour that is left over. Use the cookie cutter, or desired size and shape of dog treat. I use the extra small bone cookie cutter, from Ann Clark Cookie Cutters.
- Place a cookie sheet full of dog treats in the preheated oven for 13-15 minutes, you don’t need much space, as they barely expand. You’ll know they’re done when the dog treats are a light yellow colour, and will seem puffy. If they are still a dark colour, it means that they aren’t quite cooked yet, and can be very chewy, which is fine for a large dog, but smaller dogs may have trouble consuming.
- Leave on top of the stove, on a cookie sheet to cool for about 20 minutes.
Notes
Store on counter for 3-5 days, or store in fridge for up to 10 days