My family tends to dote upon our dogs. We did when I was a kid, and my parents were raising bird dogs; we do it even more now that most of us have little lap dogs. When you see how cute they are, I know you’ll understand why.
Lately, I’ve heard multiple people talk about feeding their dogs pumpkin, so on Christmas Eve, once the gifts were wrapped, the house cleaned, and all of the advance prep for Christmas dinner was done, I thought I would whip up some homemade treats for our four legged friends.
This recipe made a huge batch of dough. You could easily cut it in half, but I didn’t want to have a partial can of pumpkin to deal with. Instead, I have a baggie of pumpkin oat dough in the freezer. LOL
14 oz. pumpkin puree
2 T. honey
1/4 c. oil
1/2 c. powdered milk
1 1/2 c. oats
5 – 7 c. flour (any combination)
Combine pumpkin, eggs, honey, oil, and powdered milk. Stir in oats and 3 cups flour. Continue adding flour until you have a smooth, stiff dough. (I used a little gluten free baking mix and a lot of white flour.) Roll out to 1/4 inch and cut into any shape desired. I started off with dog bone and heart cookie cutters. Before I finished, I’d switched to a pizza cutter and zipped along creating something that we’ll refer to as a baklava shape. Bake at 325 approximately 15 minutes or to desired crispness.