Homemade Pumpkin Peanut Butter Dog Biscuits

Step 1

Preheat the oven to 350°F.

Step 2

In a large bowl, combine all the ingredients and mix well until a ball of dough forms (the dough will be moist and a little sticky).

Step 3

Turn the dough out onto a lightly floured surface. Form into a disc shape with your hands. Lightly flour the top of the dough and your rolling pin. Roll out the dough to 1/8-inch thickness. Note: If you don't have a lot of counter space, divide the dough in half and work in two batches.

Step 4

Cut out your biscuits using your favorite cookie cutter shape (I use a bone shape that is about 3 inches wide and 1 inch high). Place the biscuits on a large baking sheet (I use a baking sheet that is about 14 x 20 inches, and they all fit on there. Use two baking sheets if you need to). Re-roll the dough scraps and cut out more biscuits, repeating until you use all the dough.

Step 5

Poke holes in the center of each biscuit with a fork.

Step 6

Bake in the center of the oven for 1 hour or until the biscuits are dry and hard. To test, carefully press down on them. There should be no give. Note: If you are using two pans and two oven racks, rotate the pans halfway through the baking time.

Step 7

Remove from the oven and place the baking sheet on a cooling rack. Allow the biscuits to cool completely on the pan.

Step 8

Store the biscuits in an airtight container in the refrigerator for 2 to 3 weeks. For longer storage, store in the freezer.