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A few weeks ago I was in the passenger seat, staring at Amelia’s reflection in the side mirror. Half of her body was hanging out of the window, tongue wagging in the wind and she was so content and so so silly looking. I was jealous. I turned around and roughly pet her on her head and told her she was cute and that her ears were so big that she should be embarrassed.
In that moment I decided to see what all the fuss was about and rolled down my window, took my seatbelt off and stuck my head out the window. And you guyssss….it felt amazing. The cool autumn-ish wind was delicious. I turned my head behind me to see Amelia looking at me with a bit of confusion but I think deep down she was like, I told you so.
I feel a little at one with my demon-corgi-pile-of-cuteness so I decided to whip her up some treats with some extra pumpkin I had in the fridge. If you’re at all baking or cooking with pumpkin, you’ll notice that most recipes don’t call for a whole can, which leaves you with a good amount of pumpkin that has no purpose. This recipe is perfect for that!
Like the other dog treats I made, these grain-free. I’m really in to using garbanzo flour because it’s cheap and high in protein but you could use other flours like quinoa, amaranth or potato flour.
I decided to get all October-ish and get a pumpkin cookie cutter and the dauschund is as close to a corgi I could get.
These cookies are one bowl kinda dough thing. They’re super sticky, so be sure to flour everything very liberally. But other than that these things couldn’t be easier. Get on it! Fido will thank you!
Have you ever met a real dog in real life named Fido?! Nobody actually names their dog Fido. I’m convinced.
Also, everyone knows that human names are kind of the best for dogs. I can’t think of anything funnier than a dopey Great Dane named Bob.
Amelia isn’t all that photogenic when she’s eating. She would KILL me if she knew I put this photo of her on the internet.
This one’s much better. Much more flattering.
Grain-Free Pumpkin Dog Treats
Ingredients
- 2 1/2 cups garbanzo flour
- 2 1/2 tablespoons peanut butter
- 2 large eggs
- 3/4 cup canned pumpkin puree
Instructions
- Preheat the oven to 300 degrees F. In a medium bowl, add the garbanzo flour, peanut butter, eggs and pumpkin puree. Mix until completely combined.
- The dough will be sticky, so flouring everything is important: the wax paper, rolling pin, cookie cutter and your hands. Transfer the dough to the floured piece of wax paper and roll the dough to a 1/4-inch thickness. Cut out the cookies using a cookie-cutter of choice. Re-roll the scraps and cut out more cookies. (I used the pumpkin and dauschund cookie cutter and ended up with about 16 cookies.)
- Transfer the cookies to a parchment-lined baking sheet. These cookies won't spread so you can place them close together without worrying. NOTE: If you don't want to roll out the dough, you can always scoop a teaspoon of dough onto a baking sheet, flattening the cookie a bit and baking it from there.
- Bake the cookies for 30 to 40 minutes or until golden brown. Allow the cookies to come to room temperature on a cooling rack. Cookies will be good for up to 2 weeks in an airtight container.
Do the dog biscuits freeze well or will they fall apart after freezing them? I have tried everything to get my dogs to eat something other than meat, it’s my fault I started making their food for them with real meat, rice other veggies and sweet potatoes however most of the time they just pick out the meat and leave the rest. They do like peanut butter so I though I could get some pumpkin in them using this recipe, no way! They both snift them and walked away, I even tried showing them I would eat them. Anyway I thought I would save these for a friend of mine but I won’t see her for a few weeks so that’s why the question about freezing them.
Love the recipe yesterday, it was fun and Harvey (my dog) was smiling!! Thank you for sharing.
Can these treats be frozen?
Ok, so I have to admit, I was a little frustrated by the stickiness of this dough. I rolled it out twice to heavily floured wax paper and had to literally scrape it up with my fingers. Before throwing in the towel completely, I decided to put it in a floured bowl and refrigerate it for about 30 minutes. It rolled out beautifully. I used small heart shaped cookie cutters and they were adorable!
Oh and I also opted to make my own peanut butter as to avoid any added sugars. My Chloe loves them!!! Thanks for the awesome recipe!!
Let me start by saying you’re the first blog I’ve come across with recipes for dog treats – THANK YOU! I officially worship you. When I was little (middle school-ish) my mom would pick me up from school and my first dog, Sammie, would always come along. We had a long driveway and everyday on the ride home Sammie would naturally hang out the window like Amelia, and every time I was hanging out of my window with him. It really was the best feeling, lol. Thank you for sharing that!
awww man that is so sweet! i love dogs so much. so glad you found me! xo
Note to anyone else. I tried this recipe, I used Potato Flour since that was what Mom had bought to use for Hank’s (our beagle) treats now that we switched him over to grain free (and chicken free) dog food and since it states that you can use potato flour. I followed the measurements exactly, tried to mix this up expecting it to be super sticky I grabbed a pair of gloves when it didn’t start coming together when I mixed it and started mixing it up by hand, still had a ton of dry flour left in the bowl. I had decided that since our hand mixer doesn’t do well with super thick/sticky stuff that I’d be mixing with a spoon or my hands. I ended up having to add the rest of the 29oz can of pumpkin I had opened and also a cup of water just to get a dough. Even with adding the ton of extra pumpkin and the extra water it is still lumpy, opted to just take a tablespoon and scoop it out and flatten them into biscuits by hand… baking them now.
I MADE THE TREATS, FOR MY BABIES AND THEY LOVED THEM, BUT I USE CREAMY NO-NUT BUTTER MADE FROM GOLDEN PEAS BY THE SNEAKY CHEF.THANK YOU
I was excited to find this recipe, since I actually have garbanzo flour, always make my dogs’ treats, and usually make the brown rice flour/pumpkin treat recipe that is all over the net, which always comes out great. But this recipe was a disaster for me. Even adding a LOT of extra flour, the dough was so wet and sticky, rolling it was out of the question (and yes, I measured very carefully). I did one batch with spoonfuls, but it took forever, since no matter what I used the batter stuck to the spoon. So I added well over a cup of brown rice flour to the remaining batter, until it could actually be rolled. That batch is in the oven now. I’m interested to know if anyone else who actually make these per the recipe with Garbanzo flour had the same problems.
Hello! Thanks for the great recipe….one of my Boys is allergic to poultry, can I substitute applesauce for the eggs? I don’t want to ruin the texture/consistency. THANK YOU!
I haven’t tried it but that should work!
Did you find a sub for the eggs? I’m in the same boat with my dog. ☺
TY! for posting. My dog has allergies to grains and we changed his food but could not afford treats as well. So this is going to help I can now make his whole diet grain free. I was at a lost to what flours where usable . I got some Garbanzo flour and will make these today. Bubba says TY too. 🙂