This post is sponsored by Fruitables. They generously provided the pumpkin for this, and some other recipes we are sharing this month.
You guys know that I’m in a passionate love affair with the Pinterest.I spend a lot of time over there. A lot. (You can check out what I’m doing by following Kol’s Notes on Pinterest.) A few weeks ago, I stumbled across this pin from the fabulous blogger, Liz at Life Made Sweet and I was suddenly, wholly and completely consumed by desire to “dogify them”.
PUMPKIN ALL THE THINGS! and DOGIFY THE MUMMY COOKIES!I’m a Mama on a mission, eh? Luckily, the original recipe is so easy to make and luckily, it was super easy to make a dog friendly version as well.
The Stuff (aka Ingredients)
- 2 Eggs
- 2 Tbsp. Extra Virgin Olive Oil
- 3/4 c. Fruitables Canned Pumpkin Supplement (We used the Weight Loss formula)
- 2 c. Shredded Cheddar Cheese
- 2 c. Flour (or Bob’s Red Mill Grain-free/Gluten-free Baking Mix)
- 1 tsp. Baking Powder
- 1/2 c. Fruitables Canned Pumpkin Supplement
- 1 egg yolk (save the white to brush the cookies with for a glossy finish)
- optional: 1 heaping tsp. fresh parsley or parsley paste
- K9 Cakery Royal Icing
- Food Writer Pen
- ~ OR ~
- Wilton Candy Eyes
- **Kol’s Note: While we don’t normally promote using candy on dog treats, we used the Wilton candy eyes as a cute decoration only and I picked them off before serving the treats to my dogs. That being said, there is only 3 g. of sugar in a tsp. (about 12) of these eyeballs, so that’s a 1/4 g. of sugar. If your dogs gets one or two, don’t sweat it. I would avoid feeding them a lot of these eyes though.**
How We Do It (Instructions)
Preheat oven to 350F.
In a medium bowl, beat eggs, then mix in oil and pumpkin. Stir in cheddar cheese. Add flour and baking powder, mixing until combined. (I like to get in there and mix the dough with my hands in order to ensure I get the right consistency. You want to dough to be non-sticky and workable, but but not stiff or dry.
Set aside 1/3 of the dough. Dust your counter top with flour and roll out the remaining dough to about 3/16″ thick.
In a small bowl, stir together pumpkin, egg yolk and parsley. Spread in a thin, even layer over the dough.
Roll out the remaining 1/3 of the dough to about 3/16″ thick. Use a pizza cutter to slice the dough into thin strips. Layer the strips onto your base dough, pressing it gently into the pumpkin filling.
Using a round cookie cutter, a drinking glass or a shot glass (depending on the size you want) cut cookies into circles.
Place on a cookie sheet and bake for 17 – 20 minutes, until golden brown. Remove cookies from oven and allow to cool to the touch.
While to cookies are still warm (and dough is pliable) press candy eyes into the dough to set them in place. Allow to cool. Remove eyes before serving to your dog.
Mix icing to a thick consistency that still flows well enough to pipe with. Place icing in a piping bag with a #1 Wilton tip and pipe two round dots onto each cookie. Allow icing to dry, then colour on the pupil with Food Writer pens.
Kol’s Note: While your first batch is in the oven, you can take your left over dough scraps and knead it back together, adding flour as necessary, to stiffen it into a non-sticky dough. Roll out again and use cookie cutters to cut out plain cookies.
Bake treats for 17 – 20 minutes. If you prefer a crunchy cookie, turn the oven down to 150F and leave treats in oven, flipping occasionally for 4 to 6 hours.