Pumpkin & Peanut Butter Dog Treats (just 3 ingredients!)
So easy to make. Perfect gift for your furry friends.
So easy to make. Perfect gift for your furry friends.
- Carbohydrate 0.219072 g
- Cholesterol 0 mg
- Fat 0.564368 g
- Fiber 0.0672 g
- Protein 0.281008 g
- Saturated Fat 0.1152704 g
- Serving Size 1 1 small treat (1g)
- Sodium 0.1904 mg
- Sugar 0.151872 g
- Trans Fat 0.0282016 g
- Calories 7 calories
Step-by-step
- Preheat your oven to 300F (150C). Line a baking sheet with parchment paper.
- Add the oats to a food processor and grind until they reach a fine powder. Add in the pumpkin and peanut butter and blend until a sticky dough is formed.
- Remove from the processor and roll out on a lightly floured surface. (I used brown rice flour because my dog is sensitive to wheat, but if yours is not you could use wheat flour, more ground oats, or another flour that you have on hand). Cut out cookies using a small cookie cutter of any shape, or alternatively just cut into squares with a knife.
- Lay the treats on the prepared baking sheet and bake fo 25 to 30 minutes, until the treats are dry and hard. Let cool before giving to your pup and then store in an airtight container.
Old-fashioned oats perform the heaviest lifting in this formula by acting as both the primary structure builder and the moisture regulator. Grinding whole oats into a fine powder in a food processor creates a high-surface-area starch matrix that absorbs the viscous fats from the peanut butter and the free water from the pumpkin puree. This mechanical breakdown of the oat groats releases starches that gelatinize slightly when combined with the wet ingredients, forming a cohesive, workable dough without requiring gluten development.
Storage, Freezing, and Scaling
Proper dehydration is critical for longevity. Baking these biscuits at 300 degrees Fahrenheit for 25 to 30 minutes drives out residual moisture until the treats become completely dry and hard. Store completely cooled biscuits in an airtight container at room temperature for up to two weeks, or freeze them for up to three months. When scaling the recipe up or down, maintain the exact ratio of one part peanut butter to roughly one and a third parts pumpkin puree by volume to keep the hydration level balanced against the ground oat flour.
- If the dough feels too crumbly to roll out, incorporate additional pumpkin puree one teaspoon at a time until cohesive.
- If the dough is overly sticky, dust the working surface lightly with brown rice flour or extra ground oats rather than adding more fat.
- Ensure treats are completely opaque and unyielding to the touch before removing them from the oven to prevent microbial growth during storage.
