Your pup will love these Homemade Pumpkin Pie Dog Treats. They’re Gluten-free, dairy-free, and packed with dietary fiber, food for their digestion.
It’s Thanksgiving week, my favorite time of the year! I am so excited to be writing this post from my parents’ home in Boston. I am here for the week, celebrating Thanksgiving and spending lots of time with my family.
I couldn’t wait to share this Pumpkin Pie Dog Treats recipe with you! We recently started incorporating puréed pumpkin into Bessie’s food after we read that it can help reduce itchiness and stop dogs from licking their paws.
Bessie has a few food allergies, so we have to be careful with what we feed her. I am especially happy with this recipe because it’s very allergy friendly for most dogs. These Pumpkin Pie Dog Treats are gluten-free and dairy-free, plus the fiber from the pumpkin and carrots is great for a dog’s digestion.
I also added parsley, which helps freshen stinky dog breath, and egg, which can add shine to a dog’s coat.
I’ll admit, Bessie isn’t necessarily the fairest taste-tester because she loves ALL FOOD (seriously, this dog will eat anything). But her tail was wagging even faster than usual for these treats, so I think they were a big success!
If you have any leftover pumpkin after Thanksgiving, I’m sure you know a pup who would love these homemade pumpkin pie dog treats! If you make them, be sure to leave a comment below and let me know how they turn out!
Your pup will love these Homemade Pumpkin Pie Dog Treats. They're Gluten-free, dairy-free, and packed with dietary fiber, food for their digestion.
- 1/2 cup gluten-free flour
- 3/4 cup gluten-free rolled oats
- 1/2 cup pumpkin purée (not pie filling)
- 1/2 ripe banana, mashed
- 1/8 cup carrot, peeled and grated
- 1/2 egg, beaten
- 1 Tablespoon raw honey
- 1 Tablespoon fresh parsley, chopped
- 1/4 teaspoon cinnamon
Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper. Spray paper with cooking spray.
Mix all of the ingredients together in a bowl until well combined. Spread the batter into the prepared pan and smooth to a 1/4 inch thickness. Using a pizza cutter (or sharp knife), score the batter into 16 squares (3 lines horizontally and 3 lines vertically).
Bake for 15 minutes, then rotate the pan and bake for an additional 10 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.
Using the parchment paper, lift the bars out of the pan and finish cooling on a wire rack. Use the pizza cutter to break the bars into 16 even squares. Store the pumpkin pie treats in a refrigerator. Since my dog is small, I froze half of mine to use at a later time.
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