Pumpkin Oat Biscuits

Name: Pumpkin Oat Biscuits
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 30 biscuits
Cuisine: American
Ingredients: 0.5 cup canned pumpkin purée plain, not pie filling; 1 cup rolled oats; 1.5 cup whole wheat flour plus extra for rolling; 1 piece large egg

CN by Chef Nica 4.6 (98) 34 min total

The short version

Pumpkin oat biscuits are high-fibre dog treats great for digestion. Mix canned pumpkin, oats, whole wheat flour and an egg, roll and cut, then bake at 350°F for 22 minutes. Makes about 30 biscuits that store up to 10 days.

Dog-safeHigh-fibreDigestive health

12m
Prep: 22m
Cook: 30
Servings: Easy
Level

O Pumpkin Oat Biscuits

Ingredients

Batch

½ cupcanned pumpkin puréeplain, not pie filling
1 cuprolled oats
1½ cupwhole wheat flourplus extra for rolling
1large egg

Method

0 / 4 steps

Preheat
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
Mix
Combine pumpkin, oats, flour and egg. Knead until a firm dough forms — add a splash of water if too dry.
Roll & cut
Roll to ¼-inch thick on a floured surface, cut into shapes, arrange on the baking sheet.
Bake
Bake 22 minutes until firm and dry. Cool completely on a wire rack.

Rate this recipe

4.6

98 cooks rated this

Watch

5:18

Transcript

0:00Pumpkin oat biscuits — the one my dog Biscuit sits perfectly still for. Four ingredients and they smell amazing.

0:30Half a cup of plain canned pumpkin — not pie filling, just pure pumpkin. One egg, a cup of rolled oats, a cup of whole wheat flour.

1:15Knead it into a firm dough. It should feel like play-doh. Too dry, add a splash of water. Too sticky, more flour.

2:20Roll to a quarter inch on a floured surface and cut into whatever shapes you like. Twenty-two minutes at 350. Cool fully before giving them — they firm up as they cool.