Homemade Soft Pumpkin Treats for Dogs

I posted this photo of homemade pumpkin doggie treats that I made for Beamer on Facebook yesterday and then had a number of requests for the recipe.  Rather than send them all by email or private messages on Facebook, I have posted the recipe here.

I adapted the recipe for these treats from this site.  I did not think pumpkin seeds would be a good thing for Beamer right now, so I left them out.  I mixed this dough by hand, so I used less flour than the original recipe called for. If you use a stand or hand mixer and add more flour, you will have a stiffer dough. I think the way I made them keeps them a bit softer, which is best for Beamer’s situation.

I’ve made them twice since finding the recipe, one time making smaller sized treats and then yesterday, I made them much larger.  Beamer was eating two at a time, so why not give the boy what he wants…a bigger treat?! 🙂

Make these the preferred size for your pup.  The first time I made them, they were smaller (slightly larger than a quarter), but Beamer wanted them a bit bigger, so this time I made them more like the size of a cookie.  You will just need to adapt the baking times depending on the size of the treat.  BTW, you might find yourself craving them since they smell so good when baking.

Soft Pumpkin Dog Treats

1 1/4 cup organic canned pumpkin
2 eggs
1/2 cups rolled oats (I used organic) *Note – see below
2 1/2 cups (or more) organic whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Preheat the oven to 350 degrees Farenheit. Line a baking sheet with parchment paper (you may need 2 sheet pans depending on the size of your treats). Place the pumpkin in a medium sized bowl. Beat the eggs slightly and add them to the pumpkin. Combine well. Add the dry ingredients. Shape into desired size treats. You may need to flour your hands to shape the treats if the batter is sticky.  I rolled them into a ball and then flattened them slightly.

Place the shaped treats on a baking sheet lined with parchment paper. Bake at 350 degrees for 20-30 minutes, or until cooked through. Time will depend on the size of your treats. 15 minutes worked well for quarter size treats and it took about 25-30 minutes for the larger ones (about twice the size).

Once the treats are done, remove them from the baking sheet and cool on a wire rack. Store in the refrigerator for about a week. You can freeze them for longer storage (no more than a few months).

* Note – The first time I made these, I added twice as many rolled oats in place of the sunflower seeds that were called for in the original recipe.  That would mean you would add 1 cup (instead of 1/2 cup as stated above) to the recipe.  The dough took slightly less flour and I do think I liked the final outcome a bit better.  I don’t think Beamer knows the difference, but the cookies were a bit softer with more rolled oats.

I hope your pup enjoys them!

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