store-bought dog treats sell comfort with cute packaging and bad ingredients. you know the type — “natural” on the front, chemical bingo on the back. these? you mix them yourself, so you know what’s inside.
no sugar, no fillers, no lab-coat weirdness. just four real ingredients that hit hard: pumpkin, peanut butter, egg, and flour.
you control everything — the texture, the flavor, the crunch. you pick the peanut butter without xylitol. you decide if it’s whole wheat or oat flour. no surprises, no guilt. just a tail-wag guarantee baked straight from your kitchen.
making these costs less than a fancy bag of store treats and smells a hundred times better. the dough comes together in minutes, bakes in half an hour, and delivers biscuits that go from warm and soft to golden and crisp.
your dog will smell them before they’re out of the oven. if they could talk, they’d say hurry up.
why homemade beats store-bought
commercial treats are built to last, not to nourish. shelf-stable oils, sweeteners, and preservatives keep profit margins high — not tails wagging. homemade treats flip that. real pumpkin supports digestion and immune health.
natural peanut butter fuels them with protein and healthy fats. and the crunch? pure joy with every bite. you get to skip the garbage and serve something honest.
the 4 wholesome ingredients
pumpkin
pure pumpkin purée only. no pie filling, no spice mix. pumpkin’s full of fiber and beta carotene, great for digestion and coat health.
peanut butter
the flavor that makes dogs lose all dignity. only use natural peanut butter made from peanuts (and maybe salt). neverxylitol — it’s deadly, even in small doses. check the label like it owes you money.
egg
the binder that makes the dough behave. one egg keeps everything together and adds a bit of shine and protein.
whole wheat flour
adds structure, fiber, and that satisfying crunch. for gluten-free pups, oat flour’s a solid substitute — slightly softer but still stable.
what to expect when you bake
the dough’s a variable beast. pumpkin brands differ in water content, peanut butter in oiliness. that means your first mix might look off — too dry or too sticky. no panic required.
too crumbly? add water a tablespoon at a time until it holds. too wet? dust in a little flour until it firms up.
you’ll feel it when it’s right — smooth but sturdy, like soft clay.
for a softer, chewier treat, pull them out at 25 minutes. for extra crunch, let them ride until golden, then leave them in the turned-off oven with the door cracked open. they’ll dry into crisp perfection.
dogs love that snap; it hits something primal.
time & yield overview
makes: about 25–30 treats
total time: 45 minutes start to finish
skill level: beginner with a working oven and common sense
this is one of those “once you make it, you’ll never buy again” recipes. quick prep, easy cleanup, results that make dogs sit faster than you can say “treat.”
a quick word on safety
your dog trusts you completely — don’t mess that up. double-check every ingredient label. no xylitol, no chocolate, no onions, no garlic, no grapes, no raisins, no macadamia nuts.
anything that sounds like dessert is probably dangerous. if in doubt, leave it out.
customization & texture tweaks
want them grain-free? swap oat flour for wheat.
want them extra firm? bake longer and let them cool in the oven.
need soft ones for a senior dog? bake five minutes less and cool on a rack.
want flavor add-ins? mix in a tablespoon of oats or shredded carrot. nothing fancy, just texture.
faq
can i use a different flour?
yep. oat, rice, or buckwheat flours all work. adjust water as needed — dough should be firm but pliable.
my dog has allergies — what can i substitute for the egg?
use a tablespoon of unsweetened applesauce or mashed banana instead. it binds just as well.
how long do they last?
about a week in an airtight container at room temp, or up to three months frozen. dogs don’t mind them cold.
how do i make them crunchier?
after baking, leave them in the warm oven with the door cracked until fully cool. that’s the pro move for maximum snap.
last bite
this recipe isn’t fancy. it’s honest. baked with purpose, not perfection. four ingredients, one bowl, zero stress. you’ll get biscuits that smell good enough to eat — and let’s be real, you probably could.
bake a batch, cool them down, and watch your dog lose their mind.
real treats. real food. real love, baked at 350°F.
Homemade Pumpkin Peanut Butter Dog Treats
Ingredients
- 1 cup 100% Pure Pumpkin Purée
- ½ cup Natural Peanut Butter creamy
- 2 cups Whole Wheat Flour or oat flour for a gluten-free option
- 1 large Egg
- 1 to 3 tablespoons Water if needed
Instructions
- Preheat & Prepare: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, stir together the pumpkin purée, peanut butter, and egg until smooth and well-combined.
- Add Flour & Form Dough: Gradually add the flour to the wet mixture, stirring until a stiff dough forms. The dough will be thick. Use your hands to bring it together into a ball in the bowl. (See Note 3 for dough consistency tips).
- Roll & Cut: Lightly flour a clean surface and the top of your dough ball. Roll the dough to an even ¼-inch thickness. Use your favorite cookie cutters to cut out the treats.
- Bake: Arrange the shaped treats on the prepared baking sheet. Bake for 25 to 30 minutes, or until the edges are golden brown and the surfaces are dry to the touch.
- Cool for Crunch: For extra crunchy biscuits, turn off the oven and leave the treats inside with the door slightly ajar to cool down completely. Otherwise, remove from the oven and let them cool on a wire rack.
Notes
- Pumpkin: Be absolutely sure you are using 100% pure pumpkin purée, not pumpkin pie filling, which contains sugar and spices that are not suitable for dogs.
- Peanut Butter: CRITICAL: Only use a natural peanut butter where the ingredients are just peanuts (and maybe salt). Check the label carefully to ensure it DOES NOT CONTAIN XYLITOL, a sugar substitute that is extremely toxic to dogs.
- Dough Consistency: The consistency can vary based on your brand of pumpkin or peanut butter. If your dough is too dry and crumbly, add water one tablespoon at a time until it holds together. If it’s too sticky to roll, add a little more flour.
- Storage: Store the cooled treats in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.