Ingredients
Method
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, mix the pumpkin puree and peanut butter until smooth and fully combined.
- Add the egg and stir until the mixture is well blended.
- In a separate bowl, whisk together the whole wheat flour and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring after each addition until a rough dough forms.
- Add the honey and water and mix until the dough comes together in a firm, pliable ball that is not sticky.
- Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and uniform.
- Pinch off a golf ball–sized piece of dough and roll it into a rope about 6 inches long.
- Twist the rope by holding each end and turning in opposite directions, then place the twist on the prepared baking sheet.
- Repeat with the remaining dough, spacing the twists slightly apart on the sheet.
- Bake for 25 to 30 minutes, until the twists are golden brown and feel firm to the touch.
- Turn off the oven and let the twists sit inside for 10 minutes if you want them extra dry and chewy.
- Remove the baking sheet and let the chew twists cool completely on a wire rack before serving to your dog.
- Store the cooled twists in an airtight container at room temperature, or refrigerate or freeze for longer storage.
Notes
- Always use xylitol-free peanut butter, as xylitol is toxic to dogs.
- Introduce any new treat gradually and adjust portion size based on your dog’s size and overall diet.
- For smaller dogs, roll thinner, shorter ropes and check for doneness a few minutes early.
- For a crunchier texture, bake on the longer end of the time range and let them cool completely on the rack.
- Store at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.
- Introduce any new treat gradually and adjust portion size based on your dog’s size and overall diet.
- For smaller dogs, roll thinner, shorter ropes and check for doneness a few minutes early.
- For a crunchier texture, bake on the longer end of the time range and let them cool completely on the rack.
- Store at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.
