Ingredients
Method
- Preheat your oven to 350°F.
- In a mixing bowl, combine pumpkin puree and peanut butter until smooth.
- Gradually add flour, mixing to form a dough.
- Roll out the dough on a floured surface to 1/4-inch thickness.
- Cut into shapes using cookie cutters.
- Place on a parchment-lined baking sheet.
- Bake for 20 minutes, then cool completely before serving.
Notes
- Ensure peanut butter is xylitol-free—it’s toxic to dogs.
- Store in an airtight container in the fridge for up to 3 weeks or freeze for up to 4 months.
- Store in an airtight container in the fridge for up to 3 weeks or freeze for up to 4 months.
