These grain free pumpkin dog treats are loaded with pumpkin and peanut butter. Easy to make and free of junk and preservatives, they’re sure to be your furry friend’s new favorite!
These grain free pumpkin dog treats are super simple to make. With just a few ingredients and some cute cookie cutter shapes, you and Fido can both feel good about what he’s eating!
Why pumpkin is good for dogs
Pumpkin is touted as good for dogs for many reasons. It adds healthy fiber to their diet, which can help aide in digestive issues – both constipation and diarrhea. Confusing, I know – but it works.
Speaking of digestive issues, how many of you dog owners out there have dogs that have anal gland issues? My sweet Folly girl struggled with her anal glands her whole life. She was unable to express them herself most of the time and we had to go to the vet to get it done.
I know for some that might be TMI, but it’s a real thing that dog owners deal with! One recommendation from the vet was to add some pumpkin to her food to help soften things up, and make it easier for her to express them on her own.
I thought adding pumpkin to some homemade, grain free treats would be even better!
Why grain free for dogs
It’s not common that dogs have food allergies. However, the benefits of going grain free include a shinier coat, healthier joints, and it has been known to help with arthritis.
I chose cassava flour for these treats because it’s a drier flour, and makes for a more crispy “cookie” like treat for dogs. There are lots of other alternative flours that you can experiment with – if you’re not sure where to start, read my post on various alternative flours and how to use them here.
When rolling the dough, make sure you roll it out thin. I had some spots that were thicker than others, and the thicker ones stayed a bit chewy, while the thinner ones were able to get a bit more crispy.
Don’t be shy with the extra flour to handle the dough, too – it will keep it from sticking to both your hands and your parchment paper.
Now I just need to find a squirrel cookie cutter for my next batch!
- 3/4 cup cassava flour
- 1/4 cup coconut flour, plus more for rolling out the dough
- 3 eggs
- 1/2 cup pumpkin
- 1/4 cup peanut butter
- 1 Tablespoon honey
- 1/2 teaspoon cinnamon
- Preheat oven to 350°.
- Place all ingredients in the bowl of a stand mixer and mix until combined.
- Sprinkle a piece of parchment paper with a bit of coconut flour, then turn the dough out onto it.
- Using a rolling pin, roll the dough out to about 1/2 inch thick.
- Cut out cookie shapes using cookie cutters, or use a glass to cut out circles.
- Place cut out cookies onto a baking sheet lined with parchment paper.
- Bake for 25 minutes or until golden brown.
- Allow to cool, then store in the fridge in a sealed container for up to 1 week. Can be frozen for longer storage!
Number of treats this recipe produces will depend on the size of your cookie cutters!
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 100mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 3g