I’ve been quite disturbed at the prevalence of dog treat and food recalls. In 2015, there have been seven recalls of dog treats and food, and we’re not even halfway through the year. With that, coupled with my pooch’s sensitive stomach, I thought I would try my hand at homemade dog treats. I make cookies for my family on a fairly regular basis, so how hard could a dog treat be?
For my first try, I thought I’d go with something simple, so I found an easy-peasy recipe on Food.com. I had been saving the recipe for quite some time, and since
I had some free time I was feeling ambitious enough to make the time, I made a batch of pumpkin dog treats for my girl.
Fast forward past the ribbing of the kids (and husband) that I was making dog treats and not chocolate chip cookies, I gathered my ingredients and got to work. I did modify the recipe a bit, and after confirming it was non-toxic, I added a touch of cinnamon to the recipe.
This was much easier than I had thought. Mixing the six ingredients was simple, and rolling out the dough was practically like rolling out sugar cookies. The only difference was that this dough had a more flexible consistency, and required a bit of rolling to get it to stay stretched out (much like pizza dough that wants to shrink after you stretch it out). I used my adorable little dog bone cutter (the medium sized one in a multi-pack which I got from Amazon) and got to work.
I used parchment paper, which is just habit with making cookies. I also poked a fork in them to help with baking, and to prevent the middle from puffing up.
Using the medium sized cookie-cutter, I came away with about 35-40 treats.
Aren’t these just the cutest thing?
Luna went bonkers. Her butt couldn’t hit the floor fast enough to sit for her treats. I just love making her happy.
And so as not to provoke the ire of my family, I made chocolate chip cookies, too.
So here is the recipe. All credit goes to “Kim D.” of Food.com, where I found the original recipe, which I tweaked ever so slightly that it’s almost not worth mentioning:
Pumpkin Dog Treats
1⁄2 cup canned pumpkin (plain pumpkin, not pumpkin pie mix)
1⁄2 teaspoon salt
2 tablespoons dry milk
2 1⁄2 cups flour (I used wheat flour)
1/2 teaspoon ground cinnamon
water as needed (I used less than 1/4 cup)
- Preheat oven to 350 degrees F.
- Blend eggs and pumpkin together
- Add salt, dry milk, flour and cinnamon
- Add water as needed, and mix with your hands – dough should be dry and stiff, but workable
- Roll to 1/2-inch thick on a floured surface
- Cut into shapes.
- Place 1″ apart on ungreased cookie sheet
- Bake for 20 minutes on one side, then turn over and bake another 20 minutes