Peanut and Pumpkin Dog Biscuits

dog-biscuitsI wavered for a long time between the Damn Delicious dog biscuit recipe and Alton Brown’s stinky dog treats. One cannot pass up the opportunity to cookies that taste like kitty litter lightly. However, practicality ruled out in the end, because while I was sure that sardine and fish sauce biscuits would make me popular in the canine crowd, it might just alienate me and them from their owners. I dish brush some of the biscuits with fish sauce. Yes, I know the salt content is astronomical, but Alton Brown said so.

A word of caution, unless you own a kennel, this makes way too many dog biscuits (three cookie sheets worth) and although, she says they last for a week. They go soft within a few days, even in a ziplock baggie. I would recommend halving the recipe. Also, check out my dog food recipe.

Peanut and Pumpkin Doggie Biscuits


ADAPTED from Damn Delicious and Alton Brown
NOTES: I strongly recommend you halve this recipe. Also, please check with your veterinarian.


  • 2/3 cup pumpkin puree
  • 1/4 cup peanut butter
  • 2 large eggs
  • 3 cups whole wheat flour, or more, as needed
  • a few teaspoons of fish sauce

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. My dough was actually a bit crumbly without the last 1/4 cup so I omitted it, but it eventually came together.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheets. You may need more than one batch.

Place into oven and bake until the edges are golden brown, about 20-25 minutes. If you have humongous biscuits, this may take longer.

Let cool completely.

If using fish sauce, brush hot biscuits and return to the off oven. Make sure the heat is off. Let them sit in there for an hour or so. They got really brown and crunchy.


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