HOMEMADE PUMPKIN PEANUT BUTTER DOG TREATS RECIPES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir together flour, peanut butter, pumpkin, and 1/4 cup stock in a large bowl until a firm dough forms, adding remaining stock as needed to bring dough together. Turn dough onto a lightly floured surface and press into a (5-inch) disc.
• Roll dough to 1/4-inch thick; cut using desired cookie cutter shapes. Place cut cookies on prepared baking sheets and bake in preheated oven until golden and crisp, about 18-20 minutes, depending on size and shape of cookies. Let cool 2 minutes on baking sheets then transfer to wire racks to cool completely, about 20 minutes. Store in an airtight container for up to 2 weeks.

Steps:

• Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.
• Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.
• Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.