While Lulu & Phoebe think Halloween is pretty lame, they do love the idea of
trick or treat, um treat.
Pumpkin is one of those foods that not only make puppies happy, it is good for them (shhh- don’t tell). If you’ve ever had a dog with a stomach ailment, you know that pumpkin is usually a recommended remedy. But even in good times sans gastro distress, dogs love pumpkin. And since it is about time for Halloween and Thanksgiving next month, nothing seems more appropriate than tiny pumpkin holiday treats for the furballs.
These little pumpkin buttons go together quickly and the dough can be refrigerated or frozen. The recipe makes a gazillion little pumpkin buttons, but if you want larger cookies it will make a more reasonable amount.
You can be a little obsessive like me and use a large pastry tip to cut out hundreds of little buttons or try using a regular cookie cutter to make normal sized cookies for bigger dogs.
Your tiny trick or treat furball will thank you. And as always, the treats are gluten-free. Happy Halloween!
* disclosure: no little dogs were harmed during the humiliation of these photo shoots – as you can see, treats were frequently tossed to the
scoundrels models (see last photo).
|Pumpkin Button Cookies for the Pups||
- 12-14 oz. GF flour (brown and white rice)
- 4 oz canned organic pumpkin puree
- 2 eggs (about 4 oz.)
- 1 tablespoon olive oil
- Put about 12 oz. GF flour into a large bowl and make a well in the center. Add the pumpkin, eggs, and oil. Using a fork mix the dough together by pushing the flour into the center. Mix until dough comes together. Add more flour as needed, but be patient and mix thoroughly first. You can always add more, but you can’t take it out. On a board, knead the dough adding small amounts of flour to get the dough ball smooth and nonsticky.
- Roll into a giant log. Cut the log into two to three pieces and wrap in plastic wrap. Refrigerate if you are going to roll them out another day. If you are rolling the same day, let the dough rest about an hour wrapped on the counter.
- Preheat oven to 325. Cut parchment for three to four baking sheets.
- Using the parchment, roll out each dough log covering the top with plastic wrap to about ⅛ inch thick (no need to be precise). Cut out small round disks depending on the size cookie you want to make for your dog. I make little button size cookies which takes about 4 hours (feels like 4 hours). Roll out the scraps and repeat. You can make any size cutout you wish, actually.
- Alternatively – cut each dough log piece into smaller pieces and roll into very small ropes – making slice and bake cookies. That is a little bit faster and you don’t have to roll out the dough at all.
- Bake about 15 minutes and rotate pans. Bake about 10 minutes more or until crisp but not burned. Once all the cookies are baked, turn off the oven and wait for it to cool down slightly. Place all the cookies on two sheets and put them back into the warm oven for about 30 minutes to completely dry. Make sure the oven is warm, but not hot enough to brown the cookies – you want them to dry out, not continue to bake. Store in an airtight container.