Pumpkin Ginger Dog Biscuits Recipes

PUMPKIN DOG BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Blend eggs and pumpkin together; add salt, dry milk, and flour.
• Add water as needed to make the dough somewhat workable.
• The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
• You will need to mix this with your hands because it is too stiff for an electric mixer.
• Roll to 1/2-inch thick.
• Cut into shapes.
• Place 1" apart on ungreased cookie sheet.
• Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

PUMPKIN GINGER DOG BISCUITS

Steps:

• Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.

PUMPKIN DOG BISCUITS

Steps:

• Preheat oven to 350 degrees. Process nuts in a food processor until a paste forms, about 1 minute. Add remaining ingredients; pulse to combine. Press scant tablespoons of mixture into dog-treat pan molds.
• Bake until golden and dry, 24 to 28 minutes. Let cool completely in pan on a wire rack. Repeat with remaining dough. Store in an airtight container in a cool, dry place up to 2 weeks.

HOMEMADE PUMPKIN DOG TREATS WITH CINNAMON AND GINGER

Steps:

• Line a large baking sheet with parchment paper or lightly grease the pan.
• Mix the ingredients together in a large bowl until a stiff dough forms. If needed, add more water or flour in small amounts as needed until the dough is the right consistency.
• Place the dough on the baking sheet and cover with wax paper or another piece of parchment paper.
• Roll the dough out evenly until it's as thin as possible, about ¼ inch.
• Use a pizza cutter and cut the dough into small squares. Don't worry about exact sizes.
• Bake for 25 minutes. (see notes below in regards to cooking time)
• Cool completely and store in an airtight container or Ziplock bag.

GINGER DOG BISCUITS

Steps:

• Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended. In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff)., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. squirrel-shaped or other cookie cutter. Place 2 in. apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.), Bake 25-30 minutes or until set. Remove from pan to wire racks to cool.

MOM'S FAMOUS PUMPKIN BISCOTTI (FOR DOGS!)

Steps:

• Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.
• Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
• In the bowl and using hands, knead until dough holds together.
• Transfer to lightly floured surface. Divide dough into two equal pieces.
• Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
• Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
• Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F
• With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
• Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
• Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.