recipes

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Pumpkin Dog Cookies

We use canned pumpkin in our house for the regulation of doggie bowels, and we often have open cans where we've only used a little bit. I needed something to do with the leftovers and came up with these.

Ingredients:

4 cups flour*
1 cup canned pumpkin
2 Tbsp. honey**
1 tsp vanilla (optional)
1/2 tsp. salt

Directions:

1. Blend all ingredients together. Dough should be stiff. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes to overnight.
2. Divide ball in half, then return half to fridge. Roll out the other half to 1/4 inch thick, then cut out using your favorite cookie cutter. Place close together on a lightly oiled (or, better yet, parchment paper covered) cookie sheet (cookies will not rise or spread). Roll out remaining dough as above. Scraps can be re-rolled after refrigerating for 30 minutes.***
3. Bake for 20 minutes. Cool completely on a wire rack. Store in an airtight container.

Notes:

*I used a combination of whole wheat and oat flours, but it can be tailored to any allergies your dog might have, or even just what you happen to have around the house.
**Or molasses
***Or, since there's no eggs, just feed it to the dogs uncooked. Or freeze it to roll out another time.