Pumpkin Cinnamon Cookies Dog Treat Recipe

Pumpkin Cinnamon Cookies Dog Treat Recipe

It’s fall and pumpkin is a huge fall favorite, so we would like to share with you a simple dog treat recipe that is perfect for this time of year. Celebrate the new season with your dog by making these quick Pumpkin Cinnamon Cookies.

These treats are a healthy alternative to some of the pet store pumpkin products, plus they will cost you much less. Depending on how large you make them, you can get dozens of cookies out of each batch.

Canned pumpkin is a great treat for dogs in small quantities. However, don’t feed your dog raw pumpkin or pumpkin pie filling.

Pumpkin is full of fiber, which is great for dogs that are suffering with diarrhea or constipation.

Beta-Carotene, which is also found in pumpkin, is converted to Vitamin A in your dog’s body. Vitamin A is healthy, but in large quantities, it is toxic to dogs, so you never want to overfeed your dog pumpkin.

These treats are a great way to make sure that your dog gets the nutrients in pumpkin without overdoing it.

To make these treats, combine the pumpkin, cinnamon, egg, honey and flaxseed in a large bowl. Slowly add flour until a stiff dough forms. This is a dry dough, so don’t be alarmed if it isn’t as moist as you think it should be. Once the dough has formed, dump the dough onto a floured surface.

Use a rolling pin to get the dough to about 1/2-inch thick. You will probably want to flour the top of the dough before you start rolling. Then, use cookie cutters to create the shape you desire.

Bake in a 350 degree oven for 30 minutes. Let them cool on the cookie sheet for ten minutes. Then, transfer them to a cooling rack or fresh cookie sheet until they have completely cooled.

Then, they are ready to serve. Store the leftovers at room temperature for up to two weeks or in the fridge for two months. You could also freeze them to keep them longer.

Pumpkin Cinnamon Cookies
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Ingredients
  1. 2 1/2 cups whole wheat flour
  2. 1 cup canned pumpkin
  3. 1 tablespoon cinnamon
  4. 1 egg
  5. 1 tablespoon ground flaxseed
  6. 1 teaspoon raw honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, cinnamon, egg, honey and flaxseed in a large bowl.
  3. Add flour a little at a time until stiff dough forms.
  4. Dump out on a floured surface.
  5. Roll until 1/2-inch thick and cut with cookie cutters.
  6. Bake 25-30 minutes at least 1/2 inch apart on greased cookie sheet.
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Like this? Check out our fall Kong stuffing recipes here.

Recipe by Chelsea & Chief Treat Tester Jacomo!
Recipe by Chelsea & Chief Treat Tester Jacomo!

 

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