I’ve got an Easy At Home Dog Treats recipe with pumpkin and oats that soothes sensitive stomachs and actually helps keep my dog’s teeth cleaner than anything I’ve bought, so keep scrolling.
I’m obsessed with these Pumpkin & Oat Cookies because they actually taste like something my dog wants, not cardboard. I love that a Simple Dog Cookie Recipe can be wholesome and still make his tail go nuts.
The mix of canned pumpkin puree and rolled oats feels honest, real food you can trust. And they’re great as Easy At Home Dog Treats when I need a quick win that’s not full of junk.
No weird additives, no drama. Pure, chewy, mildly sweet, and surprisingly satisfying for both of us.
My pup begs. I’m not mad about it.
Worth every bite.
Ingredients
- Pumpkin puree, creamy, fiber-rich, good for digestion and pups who love mellow sweetness.
- Rolled oats, hearty texture, whole-grain energy and gentle on sensitive tummies.
- Whole wheat flour, adds chew and structure, more nutrients than white flour.
- Natural peanut butter, protein and flavor punch, just check it’s xylitol-free.
- Egg, binds everything together and gives a little protein boost.
- Basically coconut oil, adds richness and helps dough stay soft after baking.
- Plus cinnamon, tiny warming hint dogs usually dig, optional twist.
- Water, just enough to make dough workable, no science, just feel it.
- Basically oat flour option, smoother texture if your pup prefers softer treats.
Ingredient Quantities
- 1 cup canned pumpkin puree (unsweetened, not pie filling)
- 1 1/2 cups rolled oats (or grind to make oat flour)
- 1 cup whole wheat flour
- 1/4 cup natural peanut butter (unsalted, NO xylitol)
- 1 large egg
- 1 tbsp coconut oil, melted (optional)
- 1/2 tsp ground cinnamon (optional)
- 1 to 3 tbsp water, as needed to bind
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
2. If using whole rolled oats and you want a smoother dough, pulse 1 1/2 cups rolled oats in a food processor or blender until coarsely ground to make oat flour. If you like a chewier texture, skip grinding.
3. In a large bowl whisk together the oat flour, 1 cup whole wheat flour and 1/2 tsp ground cinnamon if using. This is your dry mix.
4. In a separate bowl stir together 1 cup canned pumpkin puree, 1/4 cup natural peanut butter (make absolutely sure it contains NO xylitol), 1 large egg and 1 tbsp melted coconut oil if using. Mix until fairly smooth.
5. Pour the wet mix into the dry mix and stir with a spatula. Add 1 to 3 tablespoons water as needed to bring the dough together. You want a firm, slightly tacky dough that holds shape but is not sticky.
6. Turn the dough onto a lightly floured surface and knead a couple times to bring it together. If it feels too dry add another teaspoon of water, if too sticky add a little whole wheat flour.
7. Roll dough out to about 1/4 inch thick for firmer, tooth-cleaning cookies or 1/8 inch for softer treats. Use cookie cutters or a knife to cut shapes; you can also roll into small balls and flatten with a fork for bite sized snacks.
8. Place treats on the prepared sheet leaving a little space between them. Bake small cookies 18 to 22 minutes, larger ones 25 to 30 minutes, until edges are set and they look dry. For extra crunch, turn off oven and let them sit in the cooling oven for 30 minutes.
9. Cool completely on a wire rack. They will firm up as they cool which is important if you want them to help with dental scraping.
10. Store cooled cookies in an airtight container in the fridge for up to 2 weeks or freeze for longer. Always give new treats in small amounts first and check with your vet if your dog has dietary issues.
Equipment Needed
1. Oven (preheated to 350°F / 175°C)
2. Baking sheet (plus parchment paper or nonstick spray)
3. Food processor or blender (to pulse oats into oat flour)
4. Large mixing bowl
5. Small mixing bowl
6. Measuring cups and spoons
7. Whisk and spatula
8. Rolling pin (or a sturdy bottle to roll with)
9. Cookie cutters or a knife (or fork for flattening balls)
10. Wire cooling rack
FAQ
DIY Natural Dog Treats: Pumpkin & Oat Cookies – Healthy, Homemade Snacks For Your Pup Recipe Substitutions and Variations
- For 1 cup canned pumpkin puree:
- 1 cup cooked, mashed sweet potato (no salt)
- 1 cup unsweetened applesauce (milder flavor)
- 3/4 cup mashed banana (sweeter, may change texture)
- For 1 1/2 cups rolled oats:
- 1 1/2 cups oat flour (same oat, finer texture)
- 1 1/2 cups brown rice flour (gluten free option)
- 1 1/2 cups finely ground quinoa flakes (higher protein)
- For 1 cup whole wheat flour:
- 1 cup spelt flour (similar taste, lighter)
- 1 cup white whole wheat or whole spelt for milder flavor
- 1 cup gluten free flour blend if pup needs no gluten
- For 1/4 cup natural peanut butter:
- 1/4 cup sunflower seed butter (safe, nut free)
- 1/4 cup almond butter (no xylitol, stronger flavor)
- 1/4 cup plain Greek yogurt (adds protein, may change binding)
Pro Tips
1) Watch the moisture not the clock. Oat and whole wheat brands vary a lot so the dough may need more or less water. Add tiny amounts, like a teaspoon at a time, until it just holds together. If it gets sticky add a little flour, if too dry add a dab of pumpkin or water.
2) Grind only if you want a different texture. Grinding the oats gives a smoother cookie that dogs usually eat faster, whole oats make them chewier and better for dental scraping. Try half ground half whole once to see what your dog prefers.
3) Don’t skip the xylitol check. Even tiny amounts of it in flavored or “natural” peanut butters can be lethal to dogs. If the jar doesn’t clearly say xylitol free, throw it out, or buy plain peanut butter with only peanuts and maybe salt.
4) Let them cool fully and then condition them. After baking let cookies cool on the rack then leave them in the turned-off oven for 20 to 30 minutes for extra crunch. Store in the fridge for up to two weeks or freeze in portions so they stay fresh, and always test new treats in small amounts first.
DIY Natural Dog Treats: Pumpkin & Oat Cookies – Healthy, Homemade Snacks For Your Pup Recipe
I’ve got an Easy At Home Dog Treats recipe with pumpkin and oats that soothes sensitive stomachs and actually helps keep my dog’s teeth cleaner than anything I’ve bought, so keep scrolling.
12
servings
133
kcal
Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Baking sheet (plus parchment paper or nonstick spray)
3. Food processor or blender (to pulse oats into oat flour)
4. Large mixing bowl
5. Small mixing bowl
6. Measuring cups and spoons
7. Whisk and spatula
8. Rolling pin (or a sturdy bottle to roll with)
9. Cookie cutters or a knife (or fork for flattening balls)
10. Wire cooling rack
Ingredients
1 cup canned pumpkin puree (unsweetened, not pie filling)
1 1/2 cups rolled oats (or grind to make oat flour)
1 cup whole wheat flour
1/4 cup natural peanut butter (unsalted, NO xylitol)
1 large egg
1 tbsp coconut oil, melted (optional)
1/2 tsp ground cinnamon (optional)
1 to 3 tbsp water, as needed to bind
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- If using whole rolled oats and you want a smoother dough, pulse 1 1/2 cups rolled oats in a food processor or blender until coarsely ground to make oat flour. If you like a chewier texture, skip grinding.
- In a large bowl whisk together the oat flour, 1 cup whole wheat flour and 1/2 tsp ground cinnamon if using. This is your dry mix.
- In a separate bowl stir together 1 cup canned pumpkin puree, 1/4 cup natural peanut butter (make absolutely sure it contains NO xylitol), 1 large egg and 1 tbsp melted coconut oil if using. Mix until fairly smooth.
- Pour the wet mix into the dry mix and stir with a spatula. Add 1 to 3 tablespoons water as needed to bring the dough together. You want a firm, slightly tacky dough that holds shape but is not sticky.
- Turn the dough onto a lightly floured surface and knead a couple times to bring it together. If it feels too dry add another teaspoon of water, if too sticky add a little whole wheat flour.
- Roll dough out to about 1/4 inch thick for firmer, tooth-cleaning cookies or 1/8 inch for softer treats. Use cookie cutters or a knife to cut shapes; you can also roll into small balls and flatten with a fork for bite sized snacks.
- Place treats on the prepared sheet leaving a little space between them. Bake small cookies 18 to 22 minutes, larger ones 25 to 30 minutes, until edges are set and they look dry. For extra crunch, turn off oven and let them sit in the cooling oven for 30 minutes.
- Cool completely on a wire rack. They will firm up as they cool which is important if you want them to help with dental scraping.
- Store cooled cookies in an airtight container in the fridge for up to 2 weeks or freeze for longer. Always give new treats in small amounts first and check with your vet if your dog has dietary issues.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 55g
- Total number of serves: 12
- Calories: 133kcal
- Fat: 5.3g
- Saturated Fat: 1.8g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 1.7g
- Cholesterol: 16mg
- Sodium: 13mg
- Potassium: 158mg
- Carbohydrates: 17.3g
- Fiber: 3.1g
- Sugar: 1.1g
- Protein: 5.2g
- Vitamin A: 1409IU
- Vitamin C: 0.9mg
- Calcium: 16mg
- Iron: 1mg
