Three Quick & Simple Halloween Dog Treat Recipes
by Kerry MartinHalloween doesn’t just mean dressing up in frightful (or adorable!) costumes, it also means trick or treating and Halloween parties. If you plan on doing any these with your dog, you may just want to consider adding to your arsenal some Halloween-themed treats. Anyone can go to the shops for a dozen holiday-themed cookies, but it’s fun to take trick-or-treating into their your own hands and make homemade treats for your best buddy.
Homemade dog treats are a great thing to share with friends and fellow dog-lovers at Halloween parties and for canine trick-or-treaters on the big day. The best thing about homemade dog treats is that they can be customized to suit your dog’s preferences and you don’t have to worry about any artificial ingredients. You may also be surprised to find just how easy it is to make your own Halloween dog treats!
If you’re ready to give it a try, choose one of our three easy halloween treat recipes for your dog.
Two of these recipes use Pumpkin Puree. While you can buy it, you can also make your own. This is how:
- Preheat your oven to 165°C (325°F)
- Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
- 2 ½ cups (350g) white whole-wheat flour
- ¾ teaspoon (4.3g) ground cinnamon
- ½ teaspoon (2.8g) salt
- ½ cup (115g) pumpkin puree
- 2 tablespoons (32g) all-natural peanut butter
- 2 large eggs, beaten well
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Combine the flour, cinnamon and salt in a mixing bowl then whisk in the pumpkin and peanut butter.
- Scrape down the sides of the bowl then beat in the eggs one at a time until you have a smooth dough.
- Turn the dough out onto a floured surface and knead it a few times until it comes together.
- Roll the dough to a thickness of about ½-inch then cut it out using cookie cutters.
- Bake the biscuits on the prepared baking sheets for 35 to 40 minutes until hard then cool completely.
- 1 fresh butternut pumpkin
- 1 ½ tablespoons (42ml) olive oil
- 1 teaspoon (2.6g) ground cinnamon
- Pinch of salt
- Preheat your oven to 230°C (450°F) and line a baking sheet with parchment paper.
- Cut the butternut pumpkin in half and scoop out the seeds then cut away the rind.
- Slice the butternut pumpkin into ½-inch sticks then place them in a large bowl.
- Toss the sticks with olive oil to coat then spread them on the baking sheet in a single layer.
- Sprinkle the sticks with cinnamon and salt then bake for 40 to 45 minutes, turning halfway through, until the bites are crisp and browned.
- Cool the butternut pumpkin bites completely before serving.
- 2 ½ cups (350g) old-fashioned oats
- ¾ cups (170 g) canned pumpkin puree
- ¼ cup (60ml) warm water
- Combine the pumpkin and water in a mixing bowl, stirring until well combined.
- Add the oats and stir until the mixture starts to come together.
- Pinch off pieces of dough and roll them into small balls by hand then place them on a parchment-lined plate.
- Roll the balls in extra oats, if desired, then chill for 24 hours until firm.
