Our Duke is a big boy! At 100+ lbs, he is much larger than I ever anticipated he would get when we adopted him from the Boulder Humane Society a year ago. He came to BHS via Texas so I guess it’s true what they say about everything being bigger in Texas.
Keeping this boy fed well has been somewhat of a challenge for me because he is my first dog and I had no idea what was considered good for dogs and what was not. One thing I know is that he loves his treats!
I also know that natural and homemade is always best for humans so it has to be best for dogs too. I researched some dog cookies recipes and this one that I am sharing today has only four ingredients and is super easy to make, not to mention that Duke absolutely loves them. Especially because we got creative with the cookie cutters and spelled out his name!
This recipe makes a lot of cookies and only took about 1/2 of a small can of pumpkin. I didn’t think they’d last too long so I refrigerated the pumpkin and will make some more cookies when he finishes these. They would also be great to make for a friend, coworker, or even a new neighbor that happens to have a dog.
Because this recipe makes so many cookies, with so few ingredients these are very budget friendly dog cookies too.
Warning: You might want to warn your family that these are dog treats, or get a good laugh because they look kind of like homemade goldfish or cheez-its and without warning the family will help themselves. And not that they’re bad, I just don’t imagine them being very tasty.
Do you give your pup homemade treats? I’d love your tips, recipes and ideas. I’ll be sure to share more good ones that I find if they pass the Duke approval test.
- 2 1/2 c whole wheat flour
- 2/3 c pumpkin
- 2 large eggs
- 3 tbsp peanut butter
- Preheat oven to 350º.
- Mix all ingredients well and you can gather it into a ball. If it crumbles add a few drops of water. If it is very sticky add some flour.
- Place dough ball on lightly floured surface and roll out to about 1/4" thickness. Use cookie cutters or cut into squares.
- Bake on ungreased cookie sheet for 20 minutes for softer cookies (I did softer) or 30 minutes for crunchy.
- Let cool completely.