These Homemade Pumpkin Peanut Butter Dog Biscuits are easy to make and have just 4 simple ingredients (no mystery ingredients here – you could even eat them!). I’ve never met a dog that didn’t love them!
In my humble opinion, dogs are the most awesome creatures on Earth! They love you unconditionally and are always happy to see you. They look out for you and protect you. They don’t judge you or hurt your feelings. Why not reward your best buddy with treats that you can feel really good about?
This is Blue, our rescued PitLaPug (American Staffordshire Terrier, Labrador Retriever, and – oh, yes – he’s got some Pug in there too!) and the most recent love of my life!
Blue is fifth in the line of Most Awesome Dogs Ever (aka all the dogs I’ve ever had), and he loves these homemade dog treats!
I originally started making these biscuits for Blue’s brother Dusty, who had a super sensitive stomach. Any deviation at all from his regular dog food, and his tummy was not happy. He was especially sensitive to anything that contained wheat flour.
But a dog has to have some treats, right? So I decided to give these homemade pumpkin peanut butter dog biscuits a try one day since they are made with brown rice flour instead of wheat flour. The only other ingredients are pumpkin, peanut butter, and eggs.
Well, they were a total HIT! Dusty loved them, and they didn’t bother his sensitive stomach at all! From that day on, I made sure there was always a supply of these biscuits on hand for him. Baking day was the best because he would run around the house barking like crazy as soon as the biscuits came out of the oven. He couldn’t wait to have a few freshly-baked treats!
We actually call these Skibby Biscuits around our house. Skibby was one of Dusty’s many nicknames. I don’t even know what it means. I just came out of my mouth one day, and it stuck. You know how that goes with dogs, right?
Miss you so, so much, Dusty.
Now I make these biscuits for Blue, and he loves them just as much! I store them in the refrigerator, and so every time I open the door, he comes running into the kitchen hoping to get himself a treat!
We like to share them too! David recently took some to work where they have two dogs, and now they follow him around every day waiting for their special treats!
INGREDIENTS YOU NEED:
- Canned pumpkin
- Peanut butter
- Brown rice flour
HERE’S A QUICK LOOK AT HOW TO MAKE HOMEMADE PUMPKIN PEANUT BUTTER DOG BISCUITS:
Just a heads up that the dough is moist and just a little sticky, especially when you are rolling it out, so just be sure to keep your surface, the dough, and your rolling pin lightly floured.
To ensure that you get nice and crunchy biscuits, make sure you bake them until they are dry and hard. It should take about an hour in a 350°F oven. To check them, just carefully press on them. There should be no give. Then let them cool completely on the pan.
I recommend using a light-colored pan, if you have one, and baking these in the middle of the oven. This will help ensure that the biscuits don’t get too brown before they dry out. If your pan is dark, just keep an eye on them and reduce the heat if needed. If you need to use two pans and two oven racks, rotate the pans halfway during baking.
Baking time may vary depending on the size and shape of your biscuits. I can’t resist using a dog bone shape (even though the dog could care less what his cookie looks like!). The one I use is about 3 inches long and an inch wide. The hour baking time is perfect for this size.
Since there are no preservatives in these biscuits, store them in an airtight container in the refrigerator. I’ve had them easily last for 2 to 3 weeks in the fridge. For longer storage, put them in the freezer (this recipe makes a big batch of biscuits!).
I hope you try this recipe for Homemade Pumpkin Peanut Butter Dog Biscuits and that your furry friend loves them as much as Blue does! Thanks for visiting today!
Homemade Pumpkin Peanut Butter Dog Biscuits
- 1 15-ounce can pumpkin
- ¼ cup peanut butter
- 2 large eggs
- 3 cups brown rice flour (plus a little extra for when you roll out the dough)
- Preheat the oven to 350°F.
- In a large bowl, combine all the ingredients and mix well until a ball of dough forms (the dough will be moist and a little sticky).
- Turn the dough out onto a lightly floured surface. Form into a disc shape with your hands. Lightly flour the top of the dough and your rolling pin. Roll out the dough to 1/8-inch thickness. Note: If you don't have a lot of counter space, divide the dough in half and work in two batches.
- Cut out your biscuits using your favorite cookie cutter shape (I use a bone shape that is about 3 inches wide and 1 inch high). Place the biscuits on a large baking sheet (I use a baking sheet that is about 14 x 20 inches, and they all fit on there. Use two baking sheets if you need to). Re-roll the dough scraps and cut out more biscuits, repeating until you use all the dough.
- Poke holes in the center of each biscuit with a fork.
- Bake in the center of the oven for 1 hour or until the biscuits are dry and hard. To test, carefully press down on them. There should be no give. Note: If you are using two pans and two oven racks, rotate the pans halfway through the baking time.
- Remove from the oven and place the baking sheet on a cooling rack. Allow the biscuits to cool completely on the pan.
- Store the biscuits in an airtight container in the refrigerator for 2 to 3 weeks. For longer storage, store in the freezer.
- Baking time and quantity of biscuits may vary depending on the size biscuits you make.
- I recommend using a light-colored baking sheet to make sure that the biscuits don’t get too brown before they are dry and crunchy.
- If you have any concerns about feeding your dog any of the ingredients contained in this recipe, please consult your veterinarian.