Pumpkin Spice For Your Pup!

By September 8, 2018 November 28th, 2018 Community, Knowledge, Tips And Tricks

It’s pumpkin spice season. Yep, I have to say I love this time of year– pumpkin flavored everything. But while you’re enjoying all those yummy pumpkin spice lattes and pumpkin muffins, your pooch might be getting pretty jealous! Here are some fun treats you can make your dog to include them in all the pumpkin fun, while enriching their diet! That’s more than we can say for those Starbucks PSLs and what they do for us, ahem

Pumpkin Carrot Bites – Holiday Dog Treat Recipe

 

Ingredients: 
  • 3/4 cup canned pumpkin (get the kind that has ONLY pumpkin in it)
  • 1 egg, slightly beaten 
  • 1/4 cup shredded carrots 
  • 1 cup whole wheat flour 
 
Cooking Instructions:
  1. Preheat oven to 350 degrees. 
  2. Stir pumpkin, egg, carrots and flour in a large bowl until moistened. 
  3. Roll the batter into small balls and place on a baking sheet. 
  4. Bake for 30 – 35 minutes. 
 
This dog treat recipe yields approximately four dozen Pumpkin Carrot Bites. We recommend storing these treats in your refrigerator for longer shelf life. 
 

Pumpkin Apple Dog Treats

 
Ingredients
  • 4 – 4.5 cups oatmeal plus additional
  • 1 medium apple
  • 1 egg
  • 1 CUP canned pumpkin  
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grind the oatmeal down in a food processor or blender. Transfer to mixing bowl.
  3. Core apple, being sure to remove all of the seeds. Grate apple, and add to bowl with oatmeal.
  4. Add egg and canned pumpkin to bowl and mix well to combine. The mixture will be thick and slightly sticky.
  5. On a surface dusted with oatmeal (ground or not, your choice) roll the dough out to approximately 1/2″ thick. Use a doggy bone cookie cutter to cut dough into shapes, and transfer to a lined baking sheet.
  6. Bake for approximately 12-15 minutes, or until golden and crispy. Allow to cool to room temperature, then store in an airtight container for up to a week

 

Gluten Free Pumpkin Dog Biscuits 

Ingredients

  • 2 1/2 cups brown rice flour
  • 2 tablespoons flax meal
  • 2 extra large eggs, lightly beaten
  • 3/4 cup canned pumpkin puree
  • 1/4 cup cold water or enough to make dough stick

Instructions

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. Combine brown rice flour and flax meal in a large bowl. Mix eggs and pumpkin together in a separate bowl until smooth. Add pumpkin mixture to brown rice mixture in two parts, stirring with a wooden spoon or spatula. Dough will be shaggy. Add water, a teaspoon or two at a time until the dough comes together – by this time you’ll need to use your hands to pull the dough together.
  3. Roll dough out between two pieces of waxed or parchment paper to desired thickness. (I rolled mine 1/4 inch thick.) Remove top piece of waxed/parchment paper, flip dough onto brown rice floured counter, remove top piece, and then cut biscuits using desired cookie cutter. Re-roll and cut scraps until you’ve used every possible bit of dough.
  4. Place biscuits on parchment lined baking sheets. If using a dog bone shaped cutter, you cam make a pattern in the middle using the tines of a fork. Gently press down, wiggle a little, then lift out.
  5. Bake for 20 – 25 minutes, until the top of the biscuit has dried out completely. Remove tray from oven and flip biscuits over. Return to oven, rotating cookie sheet, and bake for another 20 – 25 minutes until biscuits are completely dry. Let biscuits cool on wire racks. Store in an airtight container.

 

Enjoy all of these, and happy fall from us here at Parkgate Animal Hospital, in the Deep Cove/North Vancouver area!

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