Seasonal treats with pumpkin puree, cinnamon, and oats - excellent for digestive health
Important: Use pure pumpkin puree, not pumpkin pie filling which contains sugar and spices. Check our Essential Ingredients Guide for more information.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Gather all ingredients and ensure pumpkin puree is at room temperature for easier mixing.
Having everything ready before you start makes the process smoother. If using canned pumpkin, drain any excess liquid if it seems watery.
In a large bowl, combine the pumpkin puree, egg, and olive oil. Mix until smooth and well-combined. The mixture should be creamy and uniform.
Pumpkin puree provides natural moisture and fiber, making these cookies particularly good for digestive health. The olive oil adds healthy fats and helps with texture.
In a separate bowl, combine the whole wheat flour, rolled oats, and cinnamon. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
The dough should be slightly sticky but manageable. If it's too wet, add a bit more flour. If too dry, add a teaspoon of water. The oats add texture and additional fiber.
Roll dough into small balls (about 1 inch) and place on the prepared baking sheet. Flatten slightly with your palm or the back of a spoon. You can also use cookie cutters for fun shapes.
Leave about 1 inch between cookies as they will spread slightly during baking. For training treats, make smaller balls (1/2 inch).
Bake for 20-25 minutes, or until cookies are firm and edges are slightly golden. The cookies should be soft but not doughy in the center.
For softer cookies, bake 18-20 minutes. For crunchier cookies, bake 25-28 minutes. Learn more about baking techniques in our detailed guide.
Remove from oven and allow cookies to cool completely on the baking sheet before storing. This ensures they reach their final texture.
Store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 4 weeks or freeze for up to 3 months. See our Storage guide for more details.
Pumpkin is particularly beneficial for digestive health and can help with both constipation and diarrhea. These cookies are excellent for dogs with sensitive stomachs. Learn more about nutritional benefits.
For softer cookies, reduce baking time by 3-5 minutes. For crunchier cookies, bake 5 minutes longer. The pumpkin keeps these cookies naturally moist, so they tend to be softer than other biscuit recipes.
While perfect for fall, these cookies can be made year-round using canned pumpkin. You can also use fresh pumpkin - roast and puree it yourself for the freshest flavor.
Add a small amount of ground ginger or nutmeg for extra flavor (use sparingly). Some dogs enjoy a hint of pureed sweet potato mixed with the pumpkin.
For grain-free version, substitute coconut flour for whole wheat flour and reduce the amount (use 1/3 cup coconut flour for 1 cup wheat flour). Adjust liquid as needed. See our ingredients guide for substitutions.