As many of you know, I was recently laid off from my job in the travel industry. I've been busy baking and enjoying the great outdoors, but realized that I had much more fun hiking with a four-legged companion after dog sitting for my aunt in Vermont for 10 days. So, to fill some of my spare time, I signed up for Rover, the pet sitting app, and and idea came to me... why not bake my own treats?!
As you can see, these are 100% Winter and Brady-approved.
Note: I tried making these treats grain-free by substituting the flour for chickpea (garbanzo) flour. The dough was SO sticky and difficult to work with, but I still managed and they seem to have come out ok. You will need a lot more flour on your work surface. Let me know in the comments if you try this!
Ingredients:
1 cup pumpkin puree
1/3 cup natural peanut butter
2 eggs
2 cups whole wheat (ap works, too) flour
dash of cinnamon, optional
Important note about the ingredients: make sure that the only ingredient in your pumpkin puree is pumpkin (aka do not get pumpkin pie filling, nutmeg can be harmful to some dogs). The only ingredient in your peanut butter should be ground peanuts (it should not contain xylitor or sugar substitutes)
Directions:
Preheat oven to 350 and line a baking sheet with parchment paper or silicone mat. Combine pumpkin, peanut butter, and eggs in a large bowl. Add the flour and cinnamon, mix with your hands until a dough forms. On a floured surface (dough will be sticky), take a piece of your dough and roll it to about 1/4-1/3" thick. Cut out desired shape and place them on your baking sheet. Repeat with the remaining dough. The treats won't spread too much so they can be close together. Bake for 20-40 minutes (30 minutes is perfect for me). The longer they bake, the crunchier they get. Let them cool on a wire rack then you can store them in an air-tight container at room temperature for up to 2 weeks, in the fridge for up to 1 month, or in the freezer for months.
Recipe from Mom On Timeout
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