Recipe: Pumpkin & Peanut Butter Cookies

Show some love by spoiling your dog with these homemade, slightly crunchy cookies.


  • ¾ cup pumpkin purée
  • ½ cup creamy peanut butter (Xylitol free)
  • 1 egg yolk
  • 1 cup flour
  • 1 cup whole wheat flour
  • ½ teaspoon baking powder


  1. Preheat the oven to 180 °C (375 °F).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, add pumpkin, peanut butter, and egg yolk. Use an electric mixer and whisk until well combined.
  4. Using a separate bowl, stir together dry ingredients.
  5. Add dry ingredient mixture to pumpkin mixture and mix well. Dough will be quite dry.
  6. Roll dough out onto a lightly floured surface into approximately 5mm (1/4 inch) thickness.
  7. Use fun cookie cutters to cut shapes out of dough. Transfer to baking sheet. Ensure to leave enough space in between.
  8. Bake cookies for 20-25 minutes depending on size.
  9. Allow to cool completely.
  10. Store cookies in airtight container for up to 2 weeks.

  • Make sure that the peanut butter does not contain xylitol, which can be toxic to dogs.
  • Consult with your veterinarian about any allergies your dog may have.

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