Peanut Butter & Pumpkin Biscuits
These biscuits are a staple for many homemade-dog-treat bakers. Pumpkin is gentle on the gut and adds fiber; peanut butter adds protein and keeps the dough workable. We use oat flour for a gluten-free option, but you can swap in whole-wheat flour if your dog tolerates it. Always use xylitol-free peanut butter—see our Ingredients to Avoid guide for why xylitol and other common ingredients are dangerous.
Why This Recipe Works
Soft-baked versions suit older dogs or those with dental sensitivity. If you prefer crunchier treats, bake a few minutes longer or slice thinner and dehydrate in a low oven. Plain canned pumpkin (not pie filling) keeps the recipe safe and simple. No added sugar or salt. Unlike single-ingredient options such as our Sweet Potato Chews, these biscuits offer a baked, cookie-like texture that many dogs love for training or rewards.
When to Serve
These biscuits work well as training rewards (break them into small pieces), post-walk snacks, or occasional treats for senior dogs who appreciate a softer bite. Pair them with other Guides & Recipes from our collection—for example, Sweet Potato Chews for chewing satisfaction, or Tuna & Catnip Bites if you also have cats and want to bake for both.
Ingredients
- 1 cup oat flour
- ½ cup canned pumpkin (plain, no spices)
- ¼ cup xylitol-free peanut butter
- 1 egg
- 1–2 tbsp water, if needed
For grain-free dogs, you can use coconut flour instead of oat flour; start with ⅓ cup and add water until the dough holds together. Check Ingredients to Avoid before using any nut or seed butter—macadamia nuts, for instance, are toxic to dogs, and some nut butters may contain hidden additives.
Steps
1. Mix the dough
Preheat the oven to 350°F (175°C). In a bowl, combine oat flour, pumpkin, peanut butter, and egg. Mix until a uniform dough forms. If it feels too dry, add water 1 tbsp at a time.
2. Shape and cut
Roll the dough to about ¼" thickness on a lightly floured surface. Use cookie cutters or a knife to cut into shapes. Place on a parchment-lined baking sheet.
3. Bake
Bake for 18–22 minutes until the edges are lightly golden. Cool completely on a rack before storing or serving.
4. Store
Keep in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. You can also freeze for up to three months.
Batch Baking & Storage
Double or triple the recipe to save time; the dough freezes well before baking. Portion into logs, wrap in parchment, and freeze. Thaw in the fridge before slicing and baking. Stored biscuits stay freshest in a cool, dry place. If you notice any mold or off smell, discard the batch. For longer-lasting, shelf-stable treats, consider Sweet Potato Chews, which dehydrate fully and keep for weeks without refrigeration.
Tips and Variations
For a crunchier bite, bake 5–8 minutes longer or slice thinner. Swap oat flour for whole-wheat if your dog tolerates gluten. Add a pinch of cinnamon only if you’ve confirmed it’s safe for your dog; avoid nutmeg and other spices listed in Ingredients to Avoid. If your dog likes variety, try Sweet Potato Chews for a different texture, or Tuna & Catnip Bites for your cats.
FAQ
Can I use fresh pumpkin? Yes. Roast or steam until soft, then purée and use in place of canned. Avoid pumpkin pie filling—it often contains sugar, spices, or xylitol.
What about almond or sunflower butter? Use only if you’ve verified they’re xylitol-free and pet-safe. Our Ingredients to Avoid guide covers nuts and sweeteners to skip.
Dough too sticky or too dry? Add a sprinkle of oat flour if sticky; add water 1 tbsp at a time if dry. The dough should hold together without sticking to your hands.