Homemade Dog Cookies

Be aware of any allergies your dog may have before feeding, it can't hurt to check with a vet first!
Author Sam Merritt


  • 1/2 cup canned pumpkin
  • 1/2 cup creamy natural peanut butter MAKE SURE IT DOES NOT CONTAIN XYLITOL (I haven't seen a natural peanut butter that does but always check!), WHICH IS POISONOUS TO DOGS AND WOULD BE LISTED IN THE INGREDIENTS
  • 2 eggs
  • 1 1/2 cup whole wheat flour
  • 1 cup oats


  • 1/2 cup natural peanut butter
  • 2 1/2 tsp whole wheat flour
  • 1 Tbsp water


  • Preheat oven to 350F and line a cookie sheet with parchment paper
  • In KitchenAid or with electric mixer, beat together pumpkin, peanut butter, and eggs until combined.
  • Gradually add in whole wheat flour, and then oats.
  • Transfer dough to well-floured countertop or surface and dust with additional flour.
  • Knead gently/as needed until it forms a cohesive ball.
  • Use a rolling pin to roll dough out to 1/4" thickness (if dough seems too sticky to roll, dust with more flour) and use a cookie cutter to cut into shapes (be sure to collect the scraps between the shapes and form them into a ball and re-roll out to cut into more cookies).
  • Use a spatula to transfer cookies to baking sheet and bake on 350F for 20-24 minutes.
  • Allow cookies to cool completely before serving or frosting.


  • In microwave, warm 1/2 cup peanut butter for 15 seconds (until it can be easily stirred).
  • Add water and stir well.
  • Add flour and stir.
  • While the "icing" is still warm, spread over cooled cookies. Re-heat for another 10 seconds if it becomes too difficult to spread.
  • The frosting will harden a bit as allowed to sit, but can be served to your dog at any time.