Some dogs prefer a crunchy biscuit, while others are better matched with a soft cookie or a cool treat straight from the freezer. Here, pumpkin is paired with ingredients such as oats, apples, blueberries, yogurt, banana, and peanut butter in recipes designed for different textures and occasions. There are also peanut-free choices, make-ahead instructions, and batch sizes that range from a handful of treats to about 120.
Chewy Pumpkin and Blueberry Bones
Yield: Approximately 18 bone-shaped treats Texture: Molded frozen treat Main ingredients: Pumpkin, peanut butter, blueberries and goat milk Method: Freeze, coat and freeze again Total time: Around five hours, with most of it spent freezing
Among the collection’s most eye-catching frozen treats, these combine blueberries with a pumpkin and peanut butter center. Once frozen, the bones receive a goat-milk coating and return to the freezer.
Allow about five hours for the entire process, though most of that time requires no hands-on work because the treats are freezing. A veterinarian reviewed the recipe, which specifies peanut butter free of xylitol.
Rover Soft-Bake Peanut Butter and Pumpkin Treats
Yield: Approximately 60 treats Texture: Soft after baking Ingredients: Oat flour, pumpkin puree and peanut butter Form: Small balls pressed flat with a fork Baking time and temperature: About 20 minutes at 350°F
These are a good alternative when crisp biscuits are not what you want. Pumpkin and peanut butter leave the centers soft, and oat flour gives the dough enough support to be rolled into small balls.
Pressing the dough with a fork gives these the look of tiny peanut butter cookies, without requiring a rolling pin or cookie cutter. That straightforward method is useful for a recipe yielding around 60 treats.
Land O’Lakes Pumpkin Apple Dog Treats
Yield: Roughly 120 treats Texture: Rolled baked biscuit Main ingredients: Pumpkin, apple, carrot, spinach, oats and peanut butter Shape: Cut-outs measuring about 1/4 inch in thickness Bake: Bake at 350°F for approximately 20 to 25 minutes
Choose this when a biscuit built from just three ingredients seems too simple. In addition to pumpkin, the dough brings together apple, carrot, spinach, oats and peanut butter, giving it a much fuller ingredient list than the standard pumpkin and nut-butter combination.
The recipe yields around 120 small treats, and Land O’Lakes says to freeze the ones you do not expect to use within a week.
Crazy for Crust Pumpkin Pupcakes
Yield: Roughly 6 to 7 regular pupcakes or 18 mini ones Texture: Soft cupcake Main ingredients: Pumpkin and molasses cake with peanut-butter whipped cream Make ahead: Freeze them without frosting Storage: Refrigerate for about three days, according to the recipe
These fit squarely into birthday territory. With peanut-butter whipped cream on top, the pumpkin-molasses cakes resemble tiny cupcakes more than everyday training treats.
The recipe yields 6 to 7 regular pupcakes or 18 mini ones. The minis are especially cute for a small celebration plate, and you can freeze the unfrosted cakes in advance.
Three-Ingredient Pumpkin Peanut Butter Treats from Rescue Dogs 101
Texture: Crisp baked biscuit Main ingredients: Oat flour, pumpkin puree and peanut butter Shape: Cut-outs approximately 1/4 inch thick Bake: About 20 minutes at 350°F
Oat flour makes this basic three-ingredient dough smooth enough to roll and cut, while the finished biscuits have a crisp texture. They look like traditional cut-outs without containing wheat flour.
Xylitol-free peanut butter is required, and the recipe explains how to store the treats on the counter, in the refrigerator or in the freezer.
Pook’s Pantry Oatmeal Pumpkin Dog Treats
Makes: Around 90 pieces Texture: Baked oat treat Main ingredients: Oats, eggs and pumpkin Peanut-free: Yes Make ahead: Keep refrigerated for up to two weeks or frozen for up to three months
This short recipe produces about 90 treats from three ingredients, making it quite a large batch. Oats and eggs provide structure, while the pumpkin helps keep the mixture moist.
When speed is important, you can scoop the dough, or roll and cut it for a neater shape. The recipe also includes storage periods for both the refrigerator and freezer.
Pumpkin Yogurt Frozen Treats from My Heavenly Recipes
The batch makes 12 servings with a frozen, creamy texture. Its two main ingredients are 100% pure pumpkin and Greek yogurt, and the treats need about two to three hours in the freezer. According to the recipe, they keep for up to three months in a freezer-safe container.
Compared with versions made with nonfat yogurt, the pumpkin and Greek yogurt here produce a frozen treat that looks richer. The batch is 12 servings, so you know roughly how much you’ll have before filling the molds.
The source says they will keep for up to three months when placed in a freezer-safe container.
Zoetis Candy Corn Frozen Pumpkin Treats
Shape: Layered molded bites Texture: Frozen and creamy Main ingredients: Banana, plain nonfat yogurt and canned pumpkin Freeze: Give every layer roughly one to two hours in the freezer
Pumpkin, yogurt and banana create the orange, white and pale-yellow coloring that gives these frozen bites a candy-corn look. Their layers add a festive touch without requiring many ingredients or an oven.
The molds have to set one layer at a time, with the next added only after the previous one has frozen, so waiting makes up most of the work.
Three-Ingredient Pumpkin Treats from It Doesn’t Taste Like Chicken
Yield: Approximately 50 small treats Texture: Baked oat biscuit Main ingredients: Pumpkin, peanut butter and oats Shape: Small cut-outs or square pieces Baking time: About 30 minutes
Only pumpkin, peanut butter and oats are needed for this dough. Oats stand in for wheat flour, and the mixture may be rolled out for small cookie-cutter shapes or cut into squares to simplify preparation.
It provides directions for storing the treats on the counter, in the refrigerator or in the freezer.
Pumpkin Peanut Butter Oatmeal Biscuits from Created By Diane
This recipe makes about 3 to 4 dozen baked oatmeal biscuits from oats, peanut butter, pumpkin and eggs. Form them as rolled cut-outs or shaped balls, then bake at 375°F for about 15 to 20 minutes.
Oatmeal gives these dog biscuits a distinctly homemade, rustic character. Oats and eggs come together with pumpkin and peanut butter, and you can roll the dough for cutters or form it into balls.
For a batch this large, it is useful that the recipe page includes storage instructions for both the refrigerator and freezer.
Zoetis Homemade Pumpkin Dog Treats
Yield: Cut-out biscuits; no fixed quantity is given Texture: Firm baked biscuit Ingredients: Whole-wheat flour, pumpkin puree and peanut butter Baking time and temperature: About 12 minutes at 375°F
Pumpkin, peanut butter and flour make up the dough for this old-fashioned homemade dog biscuit. Roll it out, cut shapes and bake them until firm. Since the dough is rolled fairly thick, the biscuits have a substantial cut-out appearance instead of feeling like thin cookies.
The recipe calls for peanut butter that contains neither artificial sweetener nor xylitol.
Hard Pumpkin Dog Treats from Scratch Pantry
The recipe produces hard, dry treats made with oats, flour, eggs, pumpkin and peanut butter. Shape them as bone cut-outs or small squares, then bake for about 30 to 35 minutes.
Soft cookies can pass for homemade dog treats, but this recipe takes a different approach. The dough stays in the oven longer, giving Scratch Pantry’s treats a deliberately dry, hard finish more like a traditional crunchy dog biscuit.
For the familiar look, use a bone cutter; small squares are the simpler option.
Rover Two-Ingredient Frozen Pumpkin Treats
Form: Molded bites served frozen Texture: Creamy and frozen Ingredients: Pumpkin puree and plain nonfat yogurt Freezing time: About four hours
These frozen bites use equal parts pumpkin and plain yogurt. Stir them together, spoon the mixture into silicone molds and freeze until it firms up.
Here, the mold supplies most of the presentation, making the simple mixture look surprisingly cute.
Whole Lotta Yum Four-Ingredient Pumpkin Peanut Butter Treats
Yield: Approximately 10 treats Texture: Small baked cookie Ingredients: Rolled oats, egg, pumpkin puree and peanut butter Baking time and temperature: 10 to 12 minutes at 350°F Freezer storage: The recipe says they will keep frozen for about one to two months
The rolled oats create a homey texture and appearance, while pressing the tops with a fork gives these pumpkin treats the look of miniature peanut butter cookies. With a yield of about 10, this is one of the collection’s smallest batches, rather than one that makes dozens.
That is useful when you want to test a recipe without taking up half the freezer.
One Sweet Appetite Pumpkin Dog Treats
Yield: Roughly 24 cookies Texture: Rolled baked cookie Main ingredients: Pumpkin, egg, peanut butter and oat or wheat flour Shape: Cut to a thickness of about 1/4 to 1/2 inch Make ahead: Shape the treats, freeze them unbaked and bake them later
The familiar pumpkin and peanut-butter pairing is here, but the freezer-friendly method is what makes this recipe especially useful. Once shaped, the treats can go into the freezer raw and later be baked directly from frozen, with a small amount of extra oven time from the source.
That works well if you want fresh-baked treats without having to mix a new batch of dough each time.
Pumpkin Apple Dog Treats from Hungry Dane Kitchen
Yield: Roughly 24 treats Texture: Soft-baked Main ingredients: Pumpkin, grated apple, whole-wheat flour, oats and egg Peanut-free: Yes Shape: Round, about 2 inches wide and approximately 1/2 inch thick
Compared with a thin, crunchy biscuit, grated apple gives these pumpkin treats a softer, heartier texture. Peel and core the apple and remove its seeds before combining it with the pumpkin, oats, flour and egg.
They bake into small round treats instead of cut-out bones, and the recipe provides storage instructions for room temperature, the refrigerator and the freezer.
Food With Feeling’s Peanut-Free Pumpkin Dog Biscuits
This recipe yields around 20 biscuits with a firm baked texture. It uses pure pumpkin, coconut oil and whole-wheat flour, contains no peanuts, and takes about 30 minutes to bake.
The familiar rolled-and-baked approach works here, although peanut butter is left out. Pumpkin and coconut oil help keep the dough moist, while whole-wheat flour gives the finished biscuits a firmer bite.
The recipe also provides freezer instructions, so you do not have to use the whole batch at once.
Soft Pumpkin Dog Treats from Pook’s Pantry
The recipe makes about 85 small, soft-baked treats with pumpkin, applesauce, egg and flour. Bake them at 350°F for about 18 minutes. For making them ahead, refrigerate for up to two weeks or freeze for up to three months.
With pumpkin and applesauce in the mix, these small treats stay soft rather than biscuit-dry. The recipe makes a sizable batch, around 85 pieces.
According to the recipe, the treats will last for up to two weeks in the refrigerator or three months in the freezer.
Fresh April Flours Bacon Pumpkin Dog Treats
Texture: Firm baked cut-out Main ingredients: Bacon, bacon grease, pumpkin, egg and flour Peanut-free: Yes Shape: Cut-outs measuring about 1/4 inch thick Bake: Bake for about 30 minutes, flipping once halfway through
Pumpkin gets a wholly different treatment from the bacon here. The dough contains cooked bacon along with some of its rendered grease, rather than the peanut butter or fruit used in other pairings, resulting in a distinctly savory biscuit.
Once cooled, the cut-outs become firm, while the peanut-free recipe still feels complete.
