These are the easiest cookies you’ll ever make. They are healthy, seasonal and adorable, too! No need to fuss about ingredients — you can use whatever you have on hand, and these are a great way to use up dog-safe leftovers in your house during the Halloween and Thanksgiving holidays.
This recipe is 1:1 flour to pumpkin. So you can adjust up or down depending on how many you want to make.
What you’ll need:
- Two cups pumpkin puree (NOT pumpkin pie mix). You can also use sweet potato or butternut squash
- Two cups flour of your choice (white, wheat, rice and oat are some of my favorites; you can also use a mix)
- Frozen peas
- Mix pumpkin and flour together. Add flour slowly, as you may need to adjust. Your dough should be soft but not too sticky.
- Roll into a ball.
- Press down the ball with the back of the fork to flatten it and add the ridges.
- Place a pea in the top.
- Bake at 350 degrees for 10 to 12 minutes. Let cool before serving.
Samantha Meyers is a dog lover, writer, baker, crafter and Instagrammer. When she’s not writing, she’s decorating cookies at her blog SugaredandIced.com or Instagramming her dogs @FrenchHuggs_ and @Quinnstadoodle.
Editor’s note: This article first appeared in Dogster magazine. Have you seen the new Dogster print magazine in stores? Or in the waiting room of your vet’s office? Subscribe now to get Dogster magazine delivered straight to you!