Pumpkin & Peanut Butter Dog Biscuits
12 minutes baking · Oven: 375°F (about 190°C)
Batch yield depends on cutter size and thickness; the source does not provide a fixed biscuit count.
Ingredients
- 2 cups flour
- 1 cup plain canned pumpkin puree
- ½ cup peanut butter without xylitol
Step by step
Heat the oven to 375°F. Combine the pumpkin and peanut butter in a mixing bowl.
Work the flour into the mixture to make dough.
Flour your work surface, roll out the dough, then cut it into shapes. Keep pieces uniform so they bake evenly.
Arrange on an ungreased baking sheet, leaving about ½ inch between pieces.
Bake for 12 minutes, as directed by the source. The source does not specify dough thickness; size, thickness and oven performance affect the result. Check that the biscuits are cooked through.
Let the biscuits cool completely before offering a small piece.
Ingredient checks
- Use plain pumpkin puree, not sweetened or spiced pumpkin pie filling.
- Read the peanut butter label every time: no xylitol (also called birch sugar). Choose an unsalted, unsweetened option.
- Contains peanuts and wheat when made with wheat flour. This is not an allergy-specific recipe.
Serving & keeping
Offer a small piece first, supervise, and choose a size and texture your dog can manage. WSAVA recommends keeping all treats together to no more than 10% of daily calories. We have not calculated calories per biscuit, so there is no universal number to feed.
Cool fully before putting away. These recipes have no shelf-life testing from us; avoid assuming they are shelf-stable. Refrigerate promptly or freeze portions for later, and discard anything with mold or an unusual smell.
Recipe adapted from American Kennel Club. Ingredients and source method retained; explanations written by Woof & Whiskers. Not kitchen-tested by us. woofandwhiskersguide.com