INGREDIENTS:
2/3 cup pumpkin puree
1/4 cup peanut butter
NOTE: make sure this is Xylitol free! (Xylitol is a sugar-alcohol - even a small amount of xylitol can cause hypoglycemia (low blood sugar), seizures, liver failure or even death in dogs.)
2 large eggs
3 cups whole wheat flour, or more (as needed)
DIRECTIONS:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Easier clean up!
Electric mixer works best - mix pumpkin puree, peanut butter and eggs on medium-high until well combined, about 2 minutes.
Gradually add 2 1/2 cups flour at low speed, beating just until incorporated.
Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough about 4 times until it comes together nicely.
Roll the dough to 1/4-inch thickness with rolling pin.
Using a cookie cutter, cut out the desired shapes and place them onto the prepared baking sheet.
Place into the oven and bake until the edges are golden brown, about 20-25 minutes.
Let cool completely.
Please Note: Baking times may vary depending on the size and thickness of the treats & how well your oven works.
Serving size will vary depending on size of your cookies and size of your dog(s).