In Autumn, it seems like there is an explosion of everything pumpkin. I love pumpkins. They are fun to grow, fun to teach with, and especially fun to eat. My favorites are pumpkin pie, pumpkin coffee, and pumpkin beer (which is delicious in
Beer Brownies). So why not a pumpkin dog biscuit?
Bull loved the
Pumpkin Peanut Butter Dog Biscuits, so in an effort to create a similar recipe with fewer ingredients, I did a little research and came up with this recipe. Like most of my other recipes, I read reviews and pulled ingredients from many other recipes to create a good base that can be manipulated however you like. Well, however your dog would like. If you have any additions or suggestions, I would love to hear them. Enjoy!
PB & P Bull Biscuits
Ingredients:
- 2½ cups whole wheat flour*
2 eggs
1 cup canned pumpkin (or squash or sweet potatoes)
2 tablespoons peanut butter (I prefer chunky. Bull doesn't have a preference.)
¾ teaspoon ground cinnamon or pumpkin spice
Water as needed
Directions:
Preheat oven to 350 degrees
Mix together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon
Turn dough on a floured surface and knead until no longer sticky. Add flour or water as needed.
Roll out the dough as thin or thick as you wish. Cut into pieces or with cookie cutters.
Bake for about 30 minutes or until hard
Turn off oven and let sit inside for 30 minutes and transfer to cool on a wire rack or leave in oven to cool over night
Storage:
2 weeks in an air tight container
4 weeks in refrigerator
6 months on freezer
*If you suspect or know your dog has a wheat allergy, use a wheat-free substitute.
