About the Recipe
Get ready to earn tail wags with these adorable and easy-to-make Gluten-Free Pumpkin Peanut Butter Pup Cookies! These delightful treats are simple to prepare and packed with flavors dogs adore. The classic combination of pumpkin and peanut butter is tasty and provides nutritional benefits.
Mixing the simple dough is a joyful experience. Use wholesome gluten-free flour, pure pumpkin puree for a rich, moist texture and essential vitamins and fiber, and unsweetened peanut butter for a creamy consistency.
Once combined, use cute cookie cutters to create shapes like bones, hearts, or festive designs. This fun activity will create adorable treats for sharing with family and friends who have dogs.
As you roll out the dough and cut out shapes, the anticipation builds for your furry friend. The aroma of freshly baked cookies fills your home, creating warmth and love. Once cooled, present them to your dog, and watch them go wild for the tasty morsels.
Spoiling your furry friend with homemade treats is a great way to show love. These gluten-free pumpkin peanut butter pup cookies are a treat and a bonding experience. Gather ingredients, put on an apron, and enjoy making these delightful snacks together. Your dog will thank you with wagging tails and joyful barks.
Ingredients
⅓ cup canned pumpkin puree
2 tablespoons peanut butter
2 eggs
½ cup white rice flour
¼ cup brown rice flour
3 tablespoons tapioca starch
½ cup plus 1 tablespoon potato starch
Preparation
Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, combine the ⅓ cup pumpkin puree, 2 tablespoons peanut butter, and 2 eggs. Whisk vigorously until well blended.
Next, add the white rice flour, brown rice flour, tapioca starch, and potato starch. Mix until the ingredients are thoroughly combined. The mixture will become quite thick and relatively stiff.
Sprinkle a flat surface with more flour. Place the dough on top and lightly sprinkle the top with additional flour. Knead the dough until it becomes smooth. Roll out the dough into an oval shape, about ¼ thick.
Using a bone-shaped cookie cutter, cut out shapes from the dough and transfer them to the prepared baking sheet. Place the baking sheet in the center of the preheated oven and bake for about 20 minutes, or until the edges are lightly golden brown and the center is set.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes