6 Fall Pumpkin Dog Treats to Bake This Weekend!

You want easy, dog-safe pumpkin treats that make the house smell like cozy autumn. I hear you, and I support that plan with enthusiasm and a whisk. These pumpkin dog treats use simple pantry ingredients, no added sugar, and vet-friendly spice choices. Ready to knock out six recipes without turning your kitchen into a reality show?

Quick Safety Notes Before You Preheat

Pumpkin treats feel wholesome, but the details matter. You keep things safe when you use plain pumpkin puree and xylitol-free peanut butter. You also skip nutmeg and pumpkin pie spice, since those can cause trouble for dogs. FYI: If your dog has food sensitivities, check with your vet before treat-testing a new recipe.

Pumpkin & Oat Training Nibbles (No-Sugar)

These tiny bites pull their weight during training sessions. They taste cozy, hold their shape, and still break easily. You get quick bake time and clean ingredients with zero drama. Want small treats that won’t nuke your dog’s calorie budget?

Yield, Time, and Basics

• Yield: About 80 pea-size nibbles
• Prep Time: 10 minutes
• Bake Time: 10–12 minutes at 350°F

Ingredients

• 3/4 cup plain pumpkin puree
• 1 large egg
• 2 tablespoons unsweetened applesauce
• 1 cup oat flour (or finely ground rolled oats)
• 1/4 teaspoon ground cinnamon (optional)
• 1–2 tablespoons water, as needed

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment.
2. Whisk pumpkin, egg, and applesauce until smooth.
3. Stir in oat flour and cinnamon. Add water until the batter feels thick but pipeable.
4. Pipe small dots or scoop pea-size portions.
5. Bake 10–12 minutes, until the edges look set and the bottoms turn lightly golden.
6. Cool completely on a rack, then store.

Tips

• Keep these soft for training by pulling them at 10 minutes.
• Bake 14 minutes for a drier texture that travels better.
• Use cinnamon lightly and skip nutmeg entirely.

Peanut Butter Pumpkin Paws (Xylitol-Free)

You want that classic combo that makes dogs sit up straighter? Peanut butter and pumpkin always deliver. These chewy cookies offer big flavor without added sugar or salt. Why argue with a fan favorite that behaves?

Yield, Time, and Basics

• Yield: About 30 small cookies
• Prep Time: 10 minutes
• Bake Time: 14–16 minutes at 350°F

Ingredients

• 3/4 cup plain pumpkin puree
• 1/4 cup natural, unsalted, xylitol-free peanut butter
• 1 large egg
• 1 1/4 cups oat flour
• 1 tablespoon water, if needed

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment.
2. Mix pumpkin, peanut butter, and egg until smooth.
3. Stir in oat flour to form a soft dough. Add water if the dough looks dry.
4. Roll 3/4-inch balls and press with a fork for light crosshatch marks.
5. Bake 14–16 minutes until set and lightly golden at the edges.
6. Cool on a rack before serving.

Tips

• Choose peanut butter that lists no sweeteners, especially no xylitol.
• Press the dough gently to avoid cracking.
• Bake longer for a chewier cookie; bake shorter for a softer bite.

Crunchy Pumpkin Biscotti Sticks for Dogs

You want a sturdy, portable treat that resists crumbling in your pocket? Biscotti sticks handle that job. These twice-baked bars turn crisp without sugar or oil overload. Ever want a snack that sounds crunchy in the best way?

Yield, Time, and Basics

• Yield: About 20 short sticks
• Prep Time: 15 minutes
• Bake Time: 22–24 minutes first bake, 16–18 minutes second bake at 325°F

Ingredients

• 1 cup plain pumpkin puree
• 1 large egg
• 2 tablespoons unsweetened applesauce
• 1 3/4 cups whole wheat flour or oat flour
• 1/2 teaspoon ground cinnamon (optional)
• 1–2 tablespoons water, as needed

Instructions

1. Preheat the oven to 325°F. Line a baking sheet with parchment.
2. Mix pumpkin, egg, and applesauce until smooth.
3. Stir in flour and cinnamon to form a firm, workable dough. Add water if needed.
4. Shape a 9×3-inch log about 3/4-inch thick.
5. Bake 22–24 minutes, then cool 10 minutes.
6. Slice into 1/2-inch sticks. Lay them cut-side down.
7. Bake 16–18 minutes more until crisp and lightly browned.
8. Cool completely for maximum crunch.

Tips

• Use oat flour for a gentler crunch; use whole wheat for a sturdier bite.
• Dry the sticks longer for dogs that prefer a serious crunch.
• Break the sticks into smaller pieces for tiny pups.

Mini Pumpkin Apple Pupcakes (No Added Sugar)

You want a special-occasion treat without frosting and food dyes. These mini pupcakes bake moist and aromatic, thanks to pumpkin and apple. You get tidy portion control and simple ingredients. Who needs a birthday to justify a cute cupcake?

Yield, Time, and Basics

• Yield: 24 mini pupcakes
• Prep Time: 10 minutes
• Bake Time: 12–14 minutes at 350°F

Ingredients

• 1 cup plain pumpkin puree
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 1/2 cups oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 cup very finely diced apple (peeled)

Instructions

1. Preheat the oven to 350°F. Grease a mini muffin pan lightly.
2. Whisk pumpkin, applesauce, and egg.
3. Stir in oat flour, baking powder, cinnamon, and diced apple.
4. Fill each cup about 3/4 full.
5. Bake 12–14 minutes, until a toothpick comes out clean.
6. Cool in the pan 5 minutes, then cool fully on a rack.

Tips

• Choose a tart apple like Granny Smith for a bright flavor.
• Skip frosting; dust a pinch of crushed plain oats on top if you want flair.
• Keep portions small for training days.

Grain-Free Pumpkin Cheddar Bones

You want savory without wheat. These crunchy bones use chickpea flour for structure and a hint of low-fat cheddar for aroma. They bake crisp and satisfy dogs that love a savory snap. Can a cheese whiff motivate perfect sits? I vote yes.

Yield, Time, and Basics

• Yield: About 24 medium bone-shaped biscuits
• Prep Time: 12 minutes
• Bake Time: 18–22 minutes at 350°F

Ingredients

• 3/4 cup plain pumpkin puree
• 1 large egg
• 1 1/2 cups chickpea flour
• 1/3 cup finely shredded low-fat cheddar
• 1–3 tablespoons water, as needed

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment.
2. Mix pumpkin and egg.
3. Stir in chickpea flour and cheddar to form a firm dough. Add water as needed.
4. Roll to 1/4-inch thickness between parchment. Cut bone shapes.
5. Bake 18–22 minutes until edges look deep golden.
6. Cool completely for full crunch.

Tips

• Use minimal cheese to keep fat in check.
• Roll thinner for extra-crisp bones; roll thicker for a heartier bite.
• Watch sodium if your dog needs a stricter diet.

Pumpkin Blueberry Crunch Cookies

You want a fruit-forward twist with antioxidant power. These cookies fold in blueberries for pops of color and tang. They bake firm with a crunchy edge and a soft center. Why not give your pup a glow-up cookie, IMO?

Yield, Time, and Basics

• Yield: About 28 small cookies
• Prep Time: 12 minutes
• Bake Time: 14–17 minutes at 350°F

Ingredients

• 3/4 cup plain pumpkin puree
• 1 large egg
• 2 tablespoons unsweetened applesauce
• 1 1/4 cups oat flour
• 1/3 cup fresh or frozen blueberries (no sugar added), chopped
• 1/4 teaspoon ground cinnamon (optional)

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment.
2. Mix pumpkin, egg, and applesauce.
3. Stir in oat flour and cinnamon, then fold in chopped blueberries.
4. Scoop tablespoon mounds and flatten to 1/2 inch.
5. Bake 14–17 minutes until edges set and centers feel firm.
6. Cool fully on a rack to lock in structure.

Tips

• Chop blueberries so they distribute evenly and bake clean.
• Use frozen berries straight from the freezer to avoid excess juice.
• Extend bake time by 2 minutes for extra crunch.

Storage, Portions, and Smart Swaps

You keep treats fresh and safe when you store them correctly and serve them in moderation. Most of these recipes keep in the fridge for 7 days and the freezer for up to 2 months. Cool the treats completely, then use airtight containers or zip-top bags. Label the bag with the recipe name and date so you avoid the “mystery biscuit” problem.

Consider portions based on size and activity:

• Small dogs (under 20 lb): 1–2 small treats per day
• Medium dogs (20–50 lb): 2–4 small treats per day
• Large dogs (50+ lb): 3–6 small treats per day

Smart swaps that still keep things safe:

• Flour: Use oat flour for gentle digestion; choose chickpea flour for grain-free structure.
• Fat: Keep it minimal and avoid added oils unless the dough needs help.
• Flavor: Stick to cinnamon in tiny amounts and skip nutmeg, clove, and allspice for safety.

Quick Comparisons That Actually Help

You want the right texture without guesswork. Here’s the short version that saves time:

• Need soft training treats? Choose the Pumpkin & Oat Training Nibbles.
• Want classic cookie vibes? Bake Peanut Butter Pumpkin Paws.
• Prefer long-lasting crunch? Go with Pumpkin Biscotti Sticks.
• Crave celebration energy? Make Mini Pumpkin Apple Pupcakes.
• Need grain-free savory? Try Pumpkin Cheddar Bones.
• Want fruity antioxidants? Pick Pumpkin Blueberry Crunch Cookies.

I favor oat flour for moisture retention and easy digestion. Chickpea flour brings structure and crunch for grain-free fans. You guide texture with thickness and bake time, not sugar or additives.

Final Take: Bake, Treat, Repeat

You now hold six pumpkin dog treat recipes that keep things safe, sugar-free, and seasonally perfect. You control ingredients, portion sizes, and textures without fancy gadgets. Preheat the oven, cue the tail wags, and make the house smell like October in the best way. Your dog already filed a request for seconds, FYI 🙂