Ingredients
Method
- Preheat the oven to 350°F and lightly grease or line a baking sheet with parchment paper.
- In a medium bowl, whisk the eggs until well combined.
- Add the pumpkin puree and peanut butter to the eggs and stir until smooth.
- Stir in the cinnamon, then add the parsley and carrot if using, mixing until evenly distributed into a thick dough.
- Lightly flour a clean work surface, then turn the dough out onto it and gently pat it into a rough rectangle about 1/2 inch thick.
- Use a sharp knife to slice the dough into long strips, about finger-width, to make 12 sticks.
- Transfer the strips to the prepared baking sheet, spacing them slightly apart.
- Bake for 18 to 20 minutes, or until the edges look dry and slightly darkened and the bottoms feel set.
- Remove the baking sheet from the oven and let the sticks cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving to your dog.
Notes
- Always use plain pumpkin puree, not pumpkin pie filling.
- Ensure the peanut butter is xylitol-free, as xylitol is toxic to dogs.
- For softer treats, check for doneness at 15 to 18 minutes; for crunchier sticks, bake closer to 20 minutes and cool fully.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze for longer storage.
- Break treats into smaller pieces for small dogs or use as training rewards.
- Ensure the peanut butter is xylitol-free, as xylitol is toxic to dogs.
- For softer treats, check for doneness at 15 to 18 minutes; for crunchier sticks, bake closer to 20 minutes and cool fully.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze for longer storage.
- Break treats into smaller pieces for small dogs or use as training rewards.