Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 apples, peeled, cored, seeds removed, and finely diced
- ½ cup pumpkin puree, plain, not pumpkin pie filling
- 1 egg, or ¼ cup unsweetened applesauce for egg-free
- ½ cup water, plus more as needed
SUPPLIES NEEDED:
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a large baking sheet or line it with parchment paper.
- In a large bowl, stir together the flour and baking powder. Add the diced apples, pumpkin puree, egg, and water, and mix with a wooden spoon or spatula until the mixture forms a soft dough, like cookie dough. If it's too sticky, add a little more flour; if it's crumbly, add water a teaspoon at a time.
- On a lightly floured surface, roll the dough out to about ¼ inch thick, and cut out shapes with a dog bone cookie cutter. Re-roll the scraps until all of the dough is used.
- Place the treats on the prepared baking sheet. They don't spread, so they can sit close together.
- Bake for 30 minutes, until firm and lightly golden on the bottom. For extra-crunchy treats, turn off the oven and leave them inside with the door cracked for another hour.
- Remove from the oven and let the treats cool completely before giving them to your dog.
Notes
Use plain pumpkin puree, never pumpkin pie filling, which contains sugar and spices that aren't good for dogs.
Remove the apple core and every seed before dicing.
Egg-free option: replace the egg with ¼ cup unsweetened applesauce or mashed ripe banana.
Yield depends on the size of your cookie cutter; about 12 large bones or 24 or more small ones.
Storage: airtight on the counter for 2 to 3 days, in the fridge for up to 2 weeks, or frozen for up to 3 months.
These are treats, not a meal. Check with your vet before adding new foods if your dog has allergies or a sensitive stomach.
Nutrition (estimated per serving)
Calories: 100kcalCarbohydrates: 21gProtein: 2gCholesterol: 13mgSodium: 7mgPotassium: 122mgFiber: 1gSugar: 3gVitamin A: 1625IUVitamin C: 1.8mgCalcium: 28mgIron: 1.2mg
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