I’ve still got many, many more cans of pumpkin to bake with so don’t think these carob pumpkin biscuits are the end of the pumpkin fun.
carob pumpkin dog treat recipe
- 1 15 ounce can Pumpkin Puree
- 2 tablespoons Carob Powder
- 1 teaspoon Cinnamon
- 2 Eggs 1 additional for tops
- 4 cups Whole Wheat Flour
- 1/4 cup Milk
Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl mix all ingredients one at a time, kneading well after each addition.
Knead dough into ball and roll onto a floured surface 1/4 inch thick. Cut with the cookie cutter of your choice.
Place on your prepared baking sheet. Using a fork poke holes in the tops of the biscuits to prevent then from puffing up and brush the tops with the additional beaten egg for shine.
Bake for 10 to 15 minutes. Cool and refrigerate.
Makes 3 to 4 dozen hearts.