Homemade Pumpkin Treats for Your Agility Dog

pumpkin dog treatsEveryone has their favorite season, but I think most would agree that fall is a welcome change to a hot summer. This is especially true in the dog agility world as our dogs perform much better in the cooler weather. And it can be such a beautiful season with beautiful fall foliage and yummy fall flavors on the menu.

Well, lets not leave our furry friends out of the fall food festivities! We have three tasty and easy recipes for you to try using pumpkin, a wonderful addition to any dog’s diet. Great for your dog’s digestive system with the bonus of filling the house with the wonderful smells of pumpkin.

Peanut Butter and Pumpkin Dog Treats

2 ½ cups whole wheat flour
2 eggs
½ cup canned pumpkin
2 tbsp peanut butter
½ tsp salt
½ tsp cinnamon

Preheat oven to 350 degrees.

Combine ingredients, adding water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough flat and then roll into a ½ inch thick roll. Cut into ½ inch pieces.

Bake in preheated oven until hard, about 40 minutes.

Store in an airtight container for freshness, and enjoy treating your dog!

PUMPKIN WAFERS DOG TREAT RECIPE

One 15 oz. can mashed pure pumpkin (NOT the spiced pie filling)
3/4 cup cream of wheat (or rice cereal if wheat-sensitive) You can mix this dry–no need to cook it first
1/2 cup dry powdered milk

Preheat oven to 300 F.

Mix all ingredients together. Drop small spoonfuls (I use about half of a tablespoon) onto a lightly greased cookie sheet and bake at 300 degrees for 15-20 minutes.

If you’d like to make bite sized cookies for small dogs, training rewards or just small treats, you can use a pastry bag and squeeze out rosettes about the size of a dime for tasty bite sized cookies! Adjust baking time for smaller cookies so they don’t burn.

Easy Pumpkin Treats

2 eggs
1/2 cup canned pumpkin
1/2 teaspoon salt
2 tablespoons dry milk
2 1/2 cups flour (wheat is probably better!)
water

Directions:

Preheat oven to 350 degrees F.

Blend eggs and pumpkin together; add salt, dry milk, and flour. Add water as needed to make the dough workable mixing by hand. The dough should be dry and stiff, don’t be concerned with crumbs being left in the bowl. Roll to 1/2-inch thick. 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.

So get those good smells rolling through the house while enjoying a brisk evening breeze through the kitchen. If you have variations on these recipes we would love to hear them. Just share in the comments so everyone can give them a try.

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