Puppy Pumpkin Pie Snacks

By MaryellenK

• May 18, 2016

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Ingredients

• 2 TB. honey
• 1 carrot, scrubbed and grated
• 3/4 Cup pure pumpkin puree (not pie filling)
• 1 over-ripe banana, mashed
• 2 tsp. PARSLEY FLAKES
• 1 tsp. PURE VANILLA EXTRACT
• 1/2-1 tsp. CHINA CINNAMON
• 1 egg, lightly beaten
• 1 1/2 Cups raw rolled oats
• 1 Cup regular or gluten-free flour

Procedure

Preheat oven to 350° (or 325° if using a glass or nonstick pan).

Line a smaller sized (11x15) rimmed baking sheet with parchment paper. A 9x13 glass pan will work.

Mix all of the ingredients together in a bowl until well combined.

Spread the batter into the prepared pan and smooth out to about 1/4-inch thickness. Using a pizza cutter, score the raw batter into sticks or squares in a size appropriate for your dog.

Bake for about 25 minutes, rotating the pan halfway through the baking time.

Let the snacks cool in the pan for about 10 minutes and then remove them from the pan and cool on a wire rack. Break into pieces (you may have to run over the scores with the pizza cutter again to help them break cleanly).

The snacks will be cake-like at this point, but if your dog likes a crunchier treat, preheat the oven back to 350°. TURN IT OFF and return the snacks to the warm oven. Let dry in the oven for 1-2 hours (or even overnight).

Store the snacks in the refrigerator or freeze—Jen freezes the treats portioned out in storage bags.

Notes, Options, Substitutions

Prep. time: 20 minutes
Baking time: 25 minutes plus drying time
Yield: 50-60

Our breeder has been using this recipe for a long time with no negative reactions and the dogs love it!

Jen uses a gluten-free all-purpose baking blend since her dog has allergies.