Pumpkin and Peanut Butter Dog Biscuits

In honor of National Dog Biscuit Day, I’ve put together a quick little recipe your furry pooch is sure to love. It’s made from ingredients you probably already have in your pantry! One of the main ingredients, pumpkin, is loaded with fiber and beta carotene which not only helps aid digestion but can also ease tummy troubles for your furry friend. Enjoy!

Yields 16 Biscuits

20-minute prep time

30-minute cook time

Ready in 1 hour & 10 minutes

Ingredients:

• 1 ¼ cup whole wheat flour
• ¼ cup canned pumpkin
• 1 egg
• ½ tsp. cinnamon
• 1 tbsp. creamy peanut butter
• 2 tsp. water

Directions:

Preheat oven to 350° F. Combine flour, pumpkin, cinnamon, and peanut butter. Whisk egg in a separate bowl and then add to flour mixture. Add water and mix with a fork until mixture is a bit dry and stiff like cookie dough.

Sprinkle a bit of flour onto work surface and then roll dough out into an 1/8” sheet. Press cookie cutters (I used these cuties) into dough and lay onto a cookie sheet lined with wax paper. Use excess dough for more treats by kneading and re-rolling.

Bake for 30 minutes or until hard. Store in an air tight container.

Happy Baking!

#NationalDogBiscuitDay

Try my recipe! If you do, let me know in the comments below how they turn out.

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Yum

Pumpkin and Peanut Butter Dog Biscuits

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 Bisbuits

Ingredients

• 1 ¼ cup whole wheat flour
• ¼ cup canned pumpkin
• 1 egg
• ½ tsp. cinnamon
• 1 tbsp. creamy peanut butter
• 2 tsp. water

Instructions

1. Preheat oven to 350° F. Combine flour, pumpkin, cinnamon, and peanut butter. Whisk egg in a separate bowl and then add to flour mixture. Add water and mix with a fork until mixture is a bit dry and stiff like cookie dough.
2. Sprinkle a bit of flour onto work surface and then roll dough out into an 1/8” sheet. Press cookie cutters (I used these cuties) into dough and lay onto a cookie sheet lined with wax paper. Use excess dough for more treats by kneading and rerolling.
3. Bake for 30 minutes or until hard. Store in an air tight container.

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About Meagan

Meagan has been married for seven years and is a proud new mom, happily navigating her way through the toddler years. She met her husband 18 years ago in high school; they got married 11 years later after graduating from the University of South Florida. Meagan currently helps run a family business with her parents and sister, while blogging about her life and taking care of her one year son full time (at work)! When she isn’t chasing her son around and fishing dog food from his mouth, she enjoys spending time with her family on a beach anywhere. She also loves decorating and organizing her home, delving into fun DIY projects, bargain shopping, and eating at unique restaurants. She also loves Barbeque anything and a good show or movie on Netflix.

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