I was so confident I would plow through my Holiday Cookie List.  After all, I usually make a ton of holiday cookies.  But blogging about each recipe threw me for a loop..that and 20+ people for Christmas dinner!  But I am doggedly determined to complete my 12 days of Cookies even though Christmas has passed.  Finding myself in the doghouse for not completing my list made me think of Sammy which of course made me think of dog biscuits.  I found a really easy recipe on a favorite site, Use Real Butter.  Urb was one of the first blogs I started following and has definitely served as inspiration for my blog.  Absolutely gorgeous photos, great recipes and entertaining writing, it has it all.  A bonus of the blog are posts about their beautiful dogs, first Kaweah and now Neva both black labs.  If I were a dog I would want my family to be Jen and Jeremy, well, after us of course.

IMG_1254 These treats contain pumpkin, peanut butter, whole wheat flour and eggs thats it.  Simple, just four ingredients. Your mixer does all the work.  The dough is easy to roll out and cut.  Pop them in the oven and 20-30 minutes later you have treats for your favorite four legged friend.  Some dogs have allergies and this recipe does have wheat flour-just a heads up.  Various followers on Use Real Butter have used oat flour or rice flour with success.
Sammy, being part lab gobbles up almost everything we give him, these were no exception!  We baked them for 30 minutes for a nice crunchy biscuit.  Baking them less would yield a soft chewy biscuit that lasts approximately 3-5 days.  The drier version will last a bit longer.




Pumpkin Peanut Butter Treats

Pumpkin Peanut Butter Treats


    From Use Real Butter
  • 2 1/2 cups whole Wheat flour
  • 2 eggs
  • 2/3 cup pumpkin puree
  • 3 Tablespoons peanut butter


  • Preheat oven to 350 degrees. Place ingredients in mixer bowl, blend on low speed until dough comes together and forms clumps. Remove from mixer and knead until it comes together. Add a little more flour if it seems too sticky.
  • Roll to 1/4 inch thickness and cut into desired shapes. Bake on parchment or a silpat 20-30 minutes. 20 minutes will yield a soft chewy cookie while 30 minutes will a drier crunchy cookie. Store soft cookies in refrigerator or freezer. Drier cookies can be left out overnight to insure dryness and then stored in a container.
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Thanks for reading, comments welcomed!