With all the fun fall holidays, I love making my dogs this fun pumpkin hypoallergenic dog treat recipe! Okay, so it’s actually pumpkin-shaped, but it’s still a tasty homemade dog treat recipe for fall! Plus with just four ingredients, it’s super simple to make. Now that’s something to wag your tail about!
Pumpkin Shaped Hypoallergenic Dog Treat Recipe
As always, I want to note that all hypoallergenic dog treats- even homemade- are not safe for ALL dogs with allergies. Why? For the same reason, peanut butter is totally safe for a kid with an egg allergy, but not for a child with a peanut allergy. Your dog may be sensitive to beef, but tolerates wheat and dairy just fine, while another dog can’t tolerate wheat and the third can’t eat any of it! This pumpkin hypoallergenic dog treats recipe is made with ingredients that are well-tolerated by pooches who aren’t allergic to wheat. Keep that in mind, please.
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Ingredients:
- 2 C wheat flour
- 1/2 tsp baking powder
- 1/2 C almond butter
- 1 C skim yogurt
Cookie Cutter:
Icing Ingredients:
- 1 1/2 tsp meringue powder
- 1/2 powdered sugar
- 3-4 TBSP warm water
- Orange gel food coloring
Directions:
Watch the video tutorial to see how you can make the base. Make sure to stick until the end to see how the pup loves his treat.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine flour and baking powder in a bowl.
- Whisk together the milk and creamy peanut butter.
- Add flour mixture a little at a time.
- Mix until fully incorporated.
- Toss some wheat flour on a cutting board.
- Roll out dough with a wheat flour-covered rolling pin.
- Roll out the dough and using the Pumpkin cookie cutter, cut out the doggie treats.
- Transfer the Pumpkin to a parchment lined cookie sheet.
- Bake at 350 degrees for 8 minutes.
- Allow to cool completely on the cookie sheet.
Icing Directions:
- Combine all ingredients in a bowl except gel food coloring.
- Beat with an electric mixer until the icing can hold a stiff peak.
- Add in the orange gel food coloring. Mix well.
- Spoon icing into a pastry bag with a #2 tip.
- Twist the open end of the pastry bag to push the icing to the tip.
- Outline the pumpkin with the orange icing.
- Allow to dry. Checking after about 1 hour.
Once the icing dries, you can carefully store them in an airtight container and dole them out- in moderation, of course- to your trusty canine companion!
Ingredient Swaps and Add-ins
Ingredient Swaps:
- Flour: Use oat flour, coconut flour, or quinoa flour instead of traditional wheat flour to keep the treats hypoallergenic and gluten-free.
- Pumpkin Puree: If you don’t have pumpkin puree, sweet potato puree can be a great alternative, offering similar texture and nutritional benefits.
- Coconut Oil: Substitute with olive oil or sunflower oil if your dog prefers a different fat source, ensuring it’s safe and non-toxic for pets.
Add-ins:
- Chia Seeds: Add a teaspoon of chia seeds for an extra boost of omega-3 fatty acids and fiber.
- Carrots: Finely grated carrots can add a bit of sweetness and extra vitamins, enhancing the treat’s nutritional profile.
- Cinnamon: A dash of cinnamon can give the treats a warm, autumnal flavor while offering anti-inflammatory benefits.
These swaps and add-ins allow you to adjust the recipe to suit your dog’s dietary needs and preferences, ensuring the treats are both delicious and safe.
Looking for more delicious homemade treat recipes? Here’s another easy hypoallergenic Halloween dog treat.
The ingredients in our Spider-Shaped hypoallergenic dog treats are super simple, making them perfect for really sensitive stomachs!
Do you have any favorite pumpkin hypoallergenic dog treat recipes? Share in the comments!
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Pumpkin Shaped Hypoallergenic Dog Treat Recipe
Pumpkin Shaped Hypoallergenic Dog Treat Recipe
- Total Time: 15 mins
Ingredients
- 2 C wheat flour
- 1/2 tsp baking powder
- 1/2 C almond butter
- 1 C skim yogurt
- Cookie Cutter:
- Pumpkin
- Icing Ingredients:
- 1 1/2 tsp meringue powder
- 1/2 powdered sugar
- 3–4 TBSP warm water
- Orange gel food coloring
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine flour and baking powder in a bowl.
- Whisk together the milk and creamy peanut butter.
- Add flour mixture a little at a time.
- Mix until fully incorporated.
- Toss some wheat flour on a cutting board.
- Roll out dough with a wheat flour-covered rolling pin.
- Roll out the dough and using the Pumpkin cookie cutter, cut out the doggie treats.
- Transfer the Pumpkin to a parchment lined cookie sheet.
- Bake at 350 degrees for 8 minutes.
- Allow to cool completely on the cookie sheet.
- Icing Directions:
- Combine all ingredients in a bowl except gel food coloring.
- Beat with an electric mixer until the icing can hold a stiff peak.
- Add in the orange gel food coloring. Mix well.
- Spoon icing into a pastry bag with a #2 tip.
- Twist the open end of the pastry bag to push the icing to the tip.
- Outline the pumpkin with the orange icing.
- Cook Time: 15 mins
- Category: Dessert
