The holiday season is often full of indulgence. With friends parties, family get-togethers and tasty edible gifts, I’d say most of us get our fair share of holiday treats. But, what about our four-legged friends? How about a little indulgence in a form of doggie holiday cookies for our furry little stinky best friends?
This is the 2nd dog treat recipe I’m posting on my blog. Here’s my first recipe for homemade dog treats— they have bacon! Today’s recipe has pumpkin and cranberries. Jean and Benji LOVE PUMPKIN. Like, their mouths drool kind of love. Plus these are the flavors of the season. We go crazy for lattes, pie, cookies, candles, everything and anything containing those ingredients or scents. All the while, someone close to us is feeling very left out. Your best friends! Staring at you with those big eyes above (I have some expert beggars in my house), hoping you’ll be kind enough to share a bite. This time they know that cookies are for them.
They were very patient in letting me photograph them before eating these cookies. And when they finally tried them they got completely obsessed. Kind of like I am obsessed with the Nutella lava cookies. It’s like a day at the dog park chasing the ball combined with endless squeaky toys and belly rubs. Best day of 2015 so far!
Homemade dog treats are super simple to make. A wonderfully healthy treat recipe without any unnecessary fillers. Just pure goodness for our best buds!
The dough comes together easily. Then just roll it out and cut into shapes. Bake until golden brown and then watch as they go completely BONKERS waiting to taste!
Whip up a quick batch of healthy homemade dog treats for your pooch! Let’s all spoil the pups!
- 1/2 cup fresh pumpkin puree
- 1 egg
- ½ cup whole wheat flour
- 1 cup all purpose flour
- 1/3 cup cranberries, chopped
- ½ tsp cinnamon
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Peel and cube the pumpkin and bring to a boil in pot of water. Reduce to low and simmer approximately 15-20 minutes or until soft.
- Drain cooked pumpkin and puree using blender or food processor. Cool down to room temperature.
- In a medium bowl, stir together the flours, cranberries, honey, vanilla and cinnamon.
- Whisk in the egg and pumpkin puree to the bowl. Stir to combine.
- Pour onto a floured surface and roll dough out to ¼ – ⅜ thick. Cut out using Christmas cookie cutter. The dough will be a little sticky, dust your hands and the rolling pin with a little flour to help! Or simply place it between parchment paper or plastic cling.
- Bake for 20 to 25 minutes until golden brown.
- Place on cooling racks and let cool thoroughly. The cookies will harden as they cool.
Can you use canned pumpkin. Puree?