These Pumpkin and Brown Rice Flour Dog Treats are a homemade recipe combining soothing pumpkin and brown rice flour to make a delicious, healthy treat for your canine friends.
UPDATE: Originally posted in 2014, the recipe called for a bit of dry milk. Milk powder adds a bit of sweetness and can give the treats a creamier texture. However, after much commentary about the treats being made without it, or needing to omit because of allergies; I decided to make them for myself. Still doggo approved and the texture worked fine as well.
It also gave me the opportunity to update the photos.
If you saw my earlier post or follow me on social media, then you know that we welcomed a new member foster dog into our family over the weekend.
We’ve been busy adjusting to the additional set of paw prints around the house, an extra wagging tail complete with begs for pets and kisses, and we’ve realized just how crazy one person looks while walking 3 dogs….but we’re loving having Dennis here with us!
It didn’t take long before Stella & Milo were requesting that I make the new guy some treats, and they suggested the Homemade Pumpkin and Brown Rice Flour Dog Treats might be just the thing to make Dennis forget all about his previous cares and worries.
The good thing about using pumpkin is its stomach-soothing properties are ideal for a dog whose sensitivities you don’t quite know yet.
And since they’re homemade you know exactly what’s in them and can be confident that you won’t have a pup with an upset stomach your first week.
No one wants a pup with the poops the first week in!
The addition of Brown Rice Flour makes the consistency more like a cookie than a mush pumpkin texture and what dog doesn’t love a cookie?
My dogs loooooove the cookies.
Use miniature cookie cutters to keep portion size under control and store in mason jars to retain freshness.
- 2 eggs
- 1/2 cup canned pumpkin, organic (NOT PIE FILLING)
- 1/4 teaspoon sea salt
- 1 teaspoon dried parsley
- 2 1/2 cups brown rice flour
Preheat the oven to 350 degrees.
In a medium-sized mixing bowl, combine the eggs and the pumpkin, whisking until smooth. Add in the salt, & dried parsley. Gradually, 1/2 cup at a time, add in the rice flour. Using your hands, gently fold in the sides of the dough and roll out the dough on a floured countertop to the desired thickness, based on your dog's preferences. Using cookie cutters, press into the dough and straight up and place each cookie onto a prepared cookie sheet. Bake on a greased cookie sheet (or a nonstick Silpat mat) for about 20 minutes. Take the cookies out, flip them over, then back into the oven for an additional 20 minutes, or until they are a nice shade of golden brown.
Depending on the size of your cookie cutter this recipe makes approximately 2 dozen cookies.
Store in airtight mason jars to preserve freshness.
Since “cookie time” they have been following me around non-stop. ALL of them. All. Day. Long.
Have you ever fostered a dog? Any tips you want to share?
Since this post several years ago, we’ve also tackled: