Peanut Butter-Pumpkin Dog Treats

"Bones" for Sammy, Duncan and Tucker -- can't forget the doggie treats!

Peanut Butter-Pumpkin Dog Treats   Makes about 30-40 dog treats


2 large eggs 


1 cup unsalted natural crunchy peanut butter 


½ cup unseasoned pumpkin puree 


½ cup water 


2 cups whole-wheat flour 


1 teaspoon ground cinnamon 


½ teaspoon ground ginger 


Pinch of salt 

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. 
   
3. Add flour, cinnamon, ginger and salt; stir to combine. 
   
4. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

   
5. Divide the dough into 4 equal portions and lightly dust both sides with flour. 
6. Roll one piece of dough about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. 
7. Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

   
8. Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15-20 minutes. 
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 
   

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Recipe without photos . . .

Peanut Butter-Pumpkin Dog Treats   Makes about 30-40 dog treats


2 large eggs 


1 cup unsalted natural crunchy peanut butter 


½ cup unseasoned pumpkin puree 


½ cup water 


2 cups whole-wheat flour 


1 teaspoon ground cinnamon 


½ teaspoon ground ginger 


Pinch of salt 

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. 
3. Add flour, cinnamon, ginger and salt; stir to combine. 
4. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5. Divide the dough into 4 equal portions and lightly dust both sides with flour. 
6. Roll one piece of dough about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. 
7. Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

8. Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15-20 minutes. 
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.