Dog Treats

Pumpkin Apple Dog Treats

November 4, 2019

Treat your pup to some home made goodies this Thanksgiving. Of course, you’ll be very busy roasting turkey and toasting the marshmallows on the sweet potato casserole, but these are really easy and with some cool cookie cutters, a fun project to keep the little ones busy.

When finely grating a fresh apple, it can turn in color and look more like apple sauce. This is fine and will not affect the final results. I used a Gala apple.


No organic oat flour? Yes, it can be pricey.

Make your own oat flour by placing 2 cups of organic rolled oats in a food processor and pulse until ground. Small bits left in the flour are fine as dogs don’t mind it. For a finer flour, add 1 cup of rolled oats to a blender. Process in small batches for better results.

Can’t roll out dough evenly? Me either. Don’t be a hero, pick up some Rolling Pin Bands. They’re easy to find and come in various colors. It will save you a lot of time.

Who’s waiting patiently?

If you need to freshen your dog’s breath, split the dough in half before rolling and add 1 tablespoon of fresh mint leaves and 2 tablespoons of fresh parsley leaves to one of the halves. I think mint can be overpowering and I would only feed my dog 1 – 2 treats each week. I’m lucky, being that Zu eats a raw food diet, he doesn’t have bad breath. 

Scour for sales at the various cooking stores after each holiday and see what you can find. These were a clearance item at Williams~Sonoma.

I’m super excited that this recipe will be featured in the second edition of Nourish and Flourish, to be released in early December! Available nationally in over 1,500 stores, including Whole Foods and Barnes and Noble!

Organic Pumpkin Apple Dog Treats

By Morgan's Kitchen
Prep Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes

Purchase organic ingredients when possible.


  • 3 cups oat flour
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 medium apple, grated



Preheat oven to 350 degrees F.


Line a baking sheet with parchment paper and set aside.


In a large bowl combine oat flour, pumpkin puree, 2 large eggs and apple. If dough is sticky, add more flour.


Lightly flour a work surface. Using a rolling pin, roll dough to 1/4-inch thick.


Cut shapes with cookie cutters and place on the lined baking sheet.


Mix the last egg in a small bowl and brush on to each cookie with a pastry brush. (optional)


Bake cookies for 25 minutes until golden brown. Adjust time depending on your oven.


Turn off oven and allow cookies to cool inside of oven for one hour. This will make them crunchier.


Remove from oven and cool completely.


Store cookies in a sealed container for two weeks in a refrigerator, or freeze for up to three months.


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