I have about a million pumpkin recipes bookmarked, pinned, and printed that I'm itching to try. But I thought it would be fun to get Rory in on the pumpkin madness with her own treats to munch on.
I love that these crunchy biscuits are quick to bake up, and that they're made from ingredients I can trust. Pumpkin and rice are recommended for good digestion in dogs, so what better way to add a little of both to Rory's diet? The cost per batch is pretty low when compared to the bakery-style biscuits you see at the pet store, even with brown rice flour (which keeps them gluten free for dogs with special diets).
Rory loves them, and was drooling the entire time I snapped these photos :)
Click here for a printable version of this recipe
Pumpkin Dog Biscuits
adapted from Simmer Till Done
1/2 c. (122g) canned pumpkin
2 Tbsp. dry milk
1 tsp. dried parsley
1/4 tsp. salt
1 3/4 c. (280g) brown rice flour, or 2 3/4 c. (352g) all-purpose flour
Preheat oven to 325 degrees.
In a medium bowl, mix together all ingredients except flour. Beat in flour, half at a time, until combined. Dough will look crumbly. Use your hands to squeeze crumbs together, to form a stiff, dry dough. Roll out dough on a lightly floured surface to 1/4" thickness. Cut with a cookie cutter and place onto an ungreased cookie sheet. Bake for 30-35 minutes, flipping biscuits over halfway through baking time. (Bake time will depend on the size of biscuits you cut out.) Leave on cooling rack for several hours to ensure crispness.
The biscuit on the left was made with all-purpose flour, and the one on the right with brown rice flour.
The brown rice flour yields a crunchier, crispier biscuit.