Small-Batch Sourdough Pumpkin Dog Biscuits (without peanut butter)

different sized sourdough dog treats with pumpkin and spelt in a glass jar

Small-Batch Sourdough Pumpkin Dog Biscuits (without peanut butter)

Your dog is in for a treat with these pumpkin biscuits. Freshly milled flour pairs with cinnamon and pumpkin creating an enticing aroma for your furry friend. These will start losing their crisp after 2-3 days, so I made this recipe for a small quantity. If you want, you can double the recipe and freeze some of the dough for later use.

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Course: Appetizer, Dessert

Cuisine: American

Keyword: dog

Prep Time: 15

Cook Time: 25

Overnight Ferment: 12

Total Time: 12 40

Servings: week of treats for a large dog

Calories: 64kcal

Author: juiceofsevenlemons

Cost: $2

Equipment

Ingredients

200 g sourdough discard about 3/4 cup
150 g pumpkin puree about 2/3 cup
1 egg
1 tbsp olive oil or coconut oil
1 tsp cinnamon optional, check with your vet if suitable for your dog
200 g rolled oats about 1 3/4 cups, or grind oats in a food processor for flour if you want less texture
50 g spelt about 1/3 cup, or use whole wheat or soft white wheat flour

Instructions

Mix the Dough:

In a bowl, combine the sourdough discard, pumpkin puree, egg, and oil. Mix until smooth.
200 g sourdough discard, 150 g pumpkin puree, 1 egg, 1 tbsp olive oil
Sprinkle with a bit of cinnamon if using.
1 tsp cinnamon
Stir in the oats and flour gradually until a soft dough forms. It should be firm enough to roll but not too dry. Add more flour if the dough is too wet.
200 g rolled oats, 50 g spelt

Ferment the Dough (optional):

Cover the bowl loosely and let the dough rest at room temperature for 8-12 hours, or overnight, to ferment.

Preheat the Oven:

The next day, preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

Shape the Treats:

Roll the dough out to about 1/4-inch thickness on a floured surface.
Use cookie cutters (bone shapes, hearts, or circles) to cut out treats, or simply cut into small squares with a knife.

Bake the Treats:

Place the treats on the prepared baking sheet.
Bake for 25-30 minutes, or until the biscuits are firm and slightly golden. For crunchier treats, lower the oven temperature to 200°F (95°C) and bake for another 20-30 minutes to dehydrate them.

Cool Completely:

Let the treats cool completely on a wire rack.

Notes

These will start losing their crisp after 2-3 days. You can re-crisp in a warm oven for a few minutes to revive them.

I made this recipe for a small quantity. It lasted my large dog 1-2 treats a day (depending on cookie cutter size) for about a week. If you want, you can double the recipe and freeze some of the dough for later use.

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