Make These Pumpkin Gingerbread Dog Cookies!


Editor’s note: Have you seen the Dogster print magazine in stores? Or in the waiting room of your vet’s office? This article appeared in our December-January issue. Subscribe to Dogster and get the bimonthly magazine delivered to your home.

Whether you’re having doggie guests for the holidays, want to bake up something special for the dog lover in your life, or want to treat your pup to a taste of the season, these spice-filled treats smell so good, you’ll want to eat them, too!


  • 2 cups whole-wheat flour, plus extra for rolling
  • 1 cup pumpkin
  • 1 egg
  • 2 tbsp. molasses
  • 1½ tsp. ginger
  • 1½ tsp. Ceylon cinnamon (do not use Cassia cinnamon) (Note: Never use nutmeg, which is bad for dogs)



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all ingredients in a bowl and combine. Add more flour if needed, so the dough isn’t sticky.
  3. Roll out dough on parchment paper or other nonstick surface.
  4. Use cookie cutters to make your favorite shapes, or roll into long strips and cut into bite-size bits.
  5. Transfer to baking sheet and bake for 40 minutes, flipping cookies over halfway through. This will ensure a dry and crisp cookie that will be easier to store and keep.
  6. Store cookies in an airtight container, or, if you’re giving as a gift, wrap in a cellophane bag with ribbon.

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