Easy Halloween Dog Treat Recipe

Made with simple ingredients — brown rice flour, pumpkin, eggs and honey — these treats are perfect for Halloween or any time of year. You can adjust the bake time to suit your dog’s needs — soft-baked for older dogs or crisp for an authentic crunch for younger pups. The dough rolls out easily so you can use any shaped cookie cutter. We used a femur-shaped cookie cutter to make these bone-chilling biscuits to hand out on Halloween.

Ingredients:

• 1/2 cup pumpkin puree
• 2 large eggs
• 1 tablespoon honey
• Pinch of salt
• 2-1/4 cups brown rice flour or whole wheat flour, plus more for dusting the work surface
• 4-6 tablespoons hot water

1. Combine Ingredients

Place the pumpkin puree, eggs, honey and salt in the bowl of an electric mixer. Beat on medium speed until well combined.

Add the flour and beat on low speed until crumbly.

Add hot water 1 tablespoon at a time until a thick, clumpy, non-sticky dough forms. Test the mixture by squeezing a bit of the dough in your hand. It should hold together and not stick to your hands.

2. Knead Dough

Knead the dough together with your hands briefly on a flour-dusted surface. Form the dough into a disk shape and let stand for 5 minutes to rest.

3. Roll Out Dough

Dust a piece of parchment paper with flour. Place the dough on the parchment and dust the top with flour. Top with a second piece of parchment paper and roll the dough to 1/4" thickness.

4. Cut Shapes

Dust a 3” bone-shaped cookie cutter (or other cutter) with flour. Cut shapes out of the dough. Re-roll scraps and cut more shapes from the dough.

5. Chill Dough

Place the cookies on parchment-lined baking sheets and transfer to the refrigerator to chill for 15 minutes. While the cookies chill, preheat the oven to 350°F.

6. Bake

Bake the cookies to the desired doneness. For soft-baked slightly chewy cookies, bake for 25 minutes, for firm and crispy cookies bake for 35-40 minutes.

Allow the cookies to cool for 5 minutes on the pan. Transfer to wire racks to cool completely. Store the cookies at room temperature in an air-tight food container.

Cook’s note: This recipe uses brown rice flour, which can be easier on a dog’s digestive system compared to other grains. However, whole wheat flour can be used in this recipe. For most dogs, whole wheat flour is fine in moderation, but if you suspect any gluten sensitivity or allergies, then opt for a gluten-free alternative like brown rice flour. Consult your veterinarian if you have questions.