Name: Gluten Free Pumpkin Dog Treats
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 1 can 15 oz pumpkin (not pie mix); 1 large egg; ¼ cup peanut butter (I use homemade so it has no sugar); 4 drops cinnamon essential oil or 1 tsp ground cinnamon; 3 cups gluten free flour

This post may contain affiliate links.

Gluten Free Pumpkin Dog Treats are a natural way to treat your dogs with a tasty and healthy treat. You can use Cinnamon essential oil in this recipe as it is safe for consumption or you can use ground cinnamon. My friend Char made these Gluten Free Pumpkin Dog Treats for her dog Max and he gobbled them up. I can’t wait to make these for Rocky! I feed him gluten free dog food so this is an exciting treat recipe for me to try with him.

Heat oven to 350 degrees. In large bowl stir together all wet ingredients, then add flour one cup at a time. Let set in fridge for half hour, then roll out on floured surface (use gluten free flour) to ½ inch thick (thinner if you want real crispy). Place on an ungreased cookie sheet and bake for 35-40 minutes. Store in jar at room temperature for up to 1 week. For longer keep in refrigerator or freezer. I like to use my own Homemade Pumpkin Puree when making these treats.

We hope you enjoy making these gluten free pumpkin dog treats for your dog. We also hope they enjoy eating them. These Gluten Free Pumpkin Dog Treats are sure to be a hit with your pets!

Gluten Free Pumpkin Dog Treats

These Gluten Free Pumpkin Dog Treats are sure to be a hit with your pets!

Course Dog

Keyword Treats

Cook Time 40 minutes

Total Time 40 minutes

Servings 24

Author Melissa@StockpilingMoms

Ingredients

1 can 15 oz pumpkin (not pie mix)
1 large egg
¼ cup peanut butter I use homemade so it has no sugar
4 drops cinnamon essential oil or 1 tsp ground cinnamon
3 cups gluten free flour

Instructions

Heat oven to 350 degrees.
In large bowl stir together all wet ingredients, then add flour one cup at a time.
Let set in fridge for half hour, then roll out on floured surface (use gluten free flour) to ½ in. thick (thinner if you want real crispy).
Place on ungreased cookie sheet and bake for 35-40 minutes.
Store in jar at room temperature for up to 1 week.
For longer keep in refrigerator or freezer.
** dough is kind of wet I didn’t use a roller I just pressed out by hand