Pumpkin Spice Dog Cookies
These Pumpkin Spice Dog Cookies are the perfect fall treat for your dog. They are easy to make and use simple ingredients that are dog safe and nutritious.
Equipment
- cookie cutters
- baking sheet
- rolling pin
Ingredients
- ½ can 100% pumpkin puree (pumpkin should be the only ingredient)
- ½ tsp cinnamon
- ½ tbsp freshly grated ginger
- 1 tbsp blackstrap molasses
- 1½ cups Oat flour, plus some extra to work with (you can grind Rolled Oats in a blender to create your own oat flour, but make sure to gind it very finely)
Instructions
- Pre-heat oven to 350 °F
- Combine the pumpkin, molasses, cinnamon, and ginger until thoroughly mixed.
- Slowly add in oat flour and mix with a spoon or your hands to form a dough. Once dough is formed, let it rest for about 10 minutes to come together. Sprinkle more oat flour on the dough if there are super sticky spots.
- Roll out the dough on a floured surface until its ⅛–¼ inch thick. Work in batches if needed, and use parchment paper to prevent your roller from sticking. NOTE: the thinner you can roll the dough, the crunchier the cookies will be.
- Use a cookie cutter to cut out cookies. Keep the size of your dog in mind when choosing a cutter.
- Bake treats on a baking sheet for 20-25 minutes, then turn your oven off and let them sit IN THE OVEN for another 45 minutes to an hour to dry out. You can also let them sit overnight!
Storage
- Store these cookies in the fridge for 1–2 weeks, or store them in the freezer for several months. OR share your treats with all your dog friends and you don’t have to worry about storage at all!
Notes
You can use whole wheat flour instead of oat flour if you don't need wheat free. It's a little easier to work with.
The yield (and calorie count) will vary based on the size of your cookie cutter and how thinly you roll the cookies out.