Bake: Pumpkin Dog Biscuits

Recipe posts do not usually begin with a story about a dog's bowel movements, but that's the inspiration for today's recipe!  Xerox, our dog, unfortunately had diarrhea the other day.  His obedience trainer told us a while back that pumpkin puree is a natural cure for that problem.  We've tried it many times in the past and it really works.  The problem, however, is that it only takes about a tablespoon, and then you're left with a giant can of pumpkin puree.  So, I decided to make some digestive-friendly dog biscuits with the leftovers. 

Recipe after the jump...

Pumpkin Dog Biscuits
Prep time: 15 mins
Total time: 45-60 mins
Yield: Varies based on cookie cutter size

1 15oz can pumpkin puree (not pumpkin pie mix)
2 cups whole wheat flour, plus more for rolling out
2 tbsp corn starch
0.5 cups water
1 tbsp peanut butter
0.5 tsp cinnamon

(1) Preheat oven to 325 degrees.
(2) Mix all ingredients together, adding more water if necessary.

(3) Roll out on a counter or cutting board to about 0.25 inches thick.

(4) Cut using a cookie cutter or knife.

(5) Place on cookie sheets lined with parchment paper.

(6) Bake for 30-40 mins.


Notes:  Many recipes call for eggs, but I usually make a mess when baking, and Xerox is quick to pick up any crumbs that fall on the ground, so I figured cornstarch and water would be a safer alternative.  If you choose to use eggs, 1 extra large or 2 medium eggs should suffice.  With 40 minute baking time, the biscuits come out crispy on the outside, but spongy on the inside.  Xerox prefers them this way, and since they don't contain eggs, I don't need to worry about undercooking.  If you want them crispier, place them in a 250 degree oven for another 20 minutes or so to dry them out.  Wait for biscuits to cool before serving.