Soft Peanut Butter and Pumpkin Dog Treats

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Does your dog go crazy for peanut butter? How about pumpkin? 

These soft peanut butter and pumpkin dog treats bring the best of both worlds together in one irresistible snack. With their chewy texture and wholesome ingredients, they’re perfect for dogs of all ages, especially seniors or dogs who prefer a softer bite. 

If you’re looking for an easy homemade recipe that will make tails wag, these treats are sure to be a hit!

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Ingredients

• 15 oz can of pumpkin puree (NOT pumpkin pie filling)
  
• 1 cup natural peanut butter (make sure it doesn’t contain xylitol!)
  
• 2 cups whole wheat flour
  

Instructions

​Preheat your oven to 350°F

In a large mixing bowl, add the peanut butter and pumpkin.

Mix well.

Next, add the whole wheat flour. 

Mix well. The dough will end up the consistency of play dough.

Once it’s all mixed, take a small amount of the dough and roll it into a ball. Then place the ball on a cookie sheet lined with parchment paper and press down with your thumb.

Repeat until you have a baking sheet full of treats. These treats don’t really change in size, so they can be fairly close, just not touching.

Place the baking sheet in the oven and bake for 12 to 15 minutes. The goal is to have them soft, but fully cooked. They should be just starting to brown on the bottom.

Let them cool on the pan.

Once cooled, store in an airtight container in the fridge for up to 5 days.

Don’t forget to give one to your dog!

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Tips

This recipe makes a large batch. You can freeze some of the dough for later by dividing the dough and placing it in individual freezer bags. You can then thaw one at a time as you need more soft dog treats.

The only downside is that the texture of the dough does change once it’s been frozen. Once baked, the texture difference isn’t as noticeable, but the color of the treats is a little different.

You can also bake the entire batch and freeze the extra treats to take out as needed. They don’t change as much when frozen after baking. To freeze the treats, place them in a single layer on a cookie sheet. Place the cookie sheet in the freezer and let it freeze for several hours.

Once the treats are frozen, place them in an air-tight container, like a freezer bag. This makes it less likely the treats will freeze together in one single mass.

Due to these treats being soft-baked and not having any preservatives, they will only last a couple of days at room temperature. It’s best to store them in the fridge or freezer.

Pumpkin is a great treat for dogs, though it can cause stomach upset if given too much.

Always consult your vet before giving your dog a new food, especially if they have known allergies or other health issues.

Final Thoughts

Making your own soft peanut butter and pumpkin dog treats is a simple way to spoil your dog with something healthy, tasty, and made from ingredients you can trust. With their chewy texture and nutrient-rich goodness, these treats are bound to become a favorite in your household.

The best part? You’ll feel good knowing you’re giving your dog a wholesome snack that supports their health while making them happy. So grab your mixing bowl, whip up a batch, and watch your dog enjoy every bite!

More dog treat recipes

Watermelon and Yogurt Frozen Dog Treats

Frozen Pumpkin Dog Treats

Easy Homemade Banana Dog Muffins

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Soft Peanut Butter and Pumpkin Dog Treats

Print

These soft treats are great for training your dog.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 15oz. can of Pumpkin Puree (not Pumpkin Pie Filling)
• 1 cup Peanut Butter (any brand, no xylitol)
• 2 cups Whole Wheat Flour

Instructions

1. Preheat oven to 350°F.

2. Mix pumpkin puree and peanut butter
   together until combined.
3. Add in the flour. Mix well.
4. Roll a small amount of dough into a
   small ball. Press down with your thumb to flatten into a tiny cookie shape.
5. Place on a baking sheet. Repeat
   until the sheet is as full as you want it.
6. Bake 10 minutes for soft dog treats.
7. Let cool. Store in an airtight container, 2 days at room temperature or 5 days refrigerated.

Notes

Extra dough can be frozen for later use. It may change in texture and color.