These seasonal biscuits include fresh and canned pumpkin, as well as chopped pumpkin seeds. The recipe suggests using a fork to create a crisscross pattern on the cookies when pressing them down, but the dough can also be pressed into cookie cutters to make them more festive. Tie them together with red ribbon or pack them in a "doggie bag" with a gift tag.
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1 cup plain canned pumpkin puree 1 cup peeled, lightly blanched fresh pumpkin, diced into ¼-inch pieces ½ cup roasted pumpkin seeds, coarsely chopped 1 cup quick-cooking oats 2 cups whole wheat flour 1 cup all-purpose flour ½ teaspoon cinnamon ½ cup molasses ½ cup honey ½ cup unsweetened applesauce ½ cup canola oil
Preheat oven to 325°.
Mix ingredients in a large bowl while slowly adding water to achieve a cookie dough consistency.
Drop teaspoonfuls (for petite puppies) or tablespoonfuls (for big guys) of dough onto a parchment-paper-lined baking sheet, about 2 inches apart. Using a fork, flatten the dough into rounds and make a crosshatch pattern on the surface.
Bake 10 minutes. Rotate the cookie sheet and bake another 5 to 10 minutes (less time is needed for the teaspoon drops), until cookies are golden and firm.
Turn the oven off, open the door and allow treats to cool completely.