Pumpkin Treats for your Pumpkin


Peanut Butter and Pumpkin Treats
AllRecipes.com

Ingredients

  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 2 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
  3. Bake in preheated oven until hard, about 40 minutes.

Pupkin Biscuits
RachelRayMag.com

Ingredients

  • 2 eggs
  • 1/2 cup canned pure pumpkin puree
  • 2 tablespoons dry milk powder
  • 2 1/2 cups white or whole wheat flour
Directions

  1. Preheat the oven to 350 degrees . In a bowl, stir together the eggs, pumpkin puree, milk powder and flour; add 2 tsp. water, or enough so that the dough just comes together.
  2. On a lightly floured surface, roll out the dough 1/2 inch thick. Cut into shapes with 1-inch cookie cutters. Gather the scraps, combine, roll and form more biscuits; repeat until all the dough is used.
  3. Place the biscuits 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, then turn over and bake until hardened, another 20 minutes. Let cool on the pan for 5 minutes.

Pumpkin Cheese Cups
TheBark.com

Ingredients 
For the Cups

  • 2 1/2 cups (310 g) whole wheat flour
  • 1/2 cup (40 g) whole rolled oats
  • 1 egg, slightly beaten
  • 1 cup (240 ml) water
  • 1/2 cup (130 g) all-natural crunchy peanut butter

For the Filling

  • 1/2 cup (100 g) puréed pumpkin
  • 16 ounces (450 g) cream cheese, softened to room temperature

Directions 
For the Cups

  • Preheat oven to 350°F (180°C).
  • Combine wheat flour and oats in a large bowl. Add egg, water and peanut butter and mix well.
  • On a lightly floured surface, knead the dough and roll out to 1/8″ (0.3 cm) thickness.
  • Cut out twenty-four 2″ (5 cm) circles. Use remaining dough to cut out 24 small garnish cookies (Here’s an idea: Cut the cookies into your dog’s favorite shapes.)
  • Spray a mini-muffin pan with oil and lightly dust with flour. Lay circles in the mini-muffin cups and press.
  • Bake 30 minutes or until golden brown. Cool enough to handle, remove from pan, then let cool completely.
  • Store in sealed container until ready to fill with cheese mixture.

For the Filling

  • With a hand mixer, mix pumpkin and cream cheese together until well blended.
  • Place cream cheese mixture into a pastry bag with a large-tip opening; you can also use a plastic sandwich bag—snip corner of sandwich baggie to create a 1/2″ (1.3 cm) opening.
  • Gently squeeze filling into cookie cups. Garnish with a small cookie.

Pumpkin Soup
TheBark.com

Ingredients

  • 2 cups pumpkin, peeled and diced
  • 1 1/2 cups apple juice
  • 1 cup carrot juice
  • 1/4 cup raw pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon cinnamon
 DirectionsPlace all ingredients in a food processor or blender and puree. Pour into bowls and garnish with a sprinkle of chopped pumpkin seeds. Makes about 4 cups.Remember that it is important to use pure pumpkin and not pumpkin pie filling, which includes many added ingredients that may make your dog sick. Most dogs will have no problems eating or digesting these yummy treats, but if you have any concerns about your dog’s reaction to them, please consult your veterinarian. If you have pet insurance, most pet plans will cover any trips to the doctor to ease an upset tummy, but with the many benefits that pumpkin offers for your dog’s health, it’s unlikely this will become an issue.If you’ve made these treats for your pup, share some photos on our Facebook page! Have a safe and happy Autumn with your best friend!



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