This is a really easy treat recipe courtesy of Betty Crocker. I got the rice flour just for these, which is perfect since my Roxy can't deal with wheat. And she looooves both pumpkin and peanut butter. Today has been one of those cold, dreary winter days that I just felt like baking. I tried one out of curiosity and they are really not bad. A friend came over and ate one before I could explain that they are for the dog (hehe) and thought that with a little sugar or frosting.... :) Now I just need a dog bone cookie cutter so that my homemade treats will be more self explanatory!
3 cups brown rice flour
1 teaspoon ground cinnamon
1/4 cup peanut butter
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
Directions
1. Heat oven to 350° F. In large bowl stir all ingredients until soft dough forms.
2. Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface.
Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.
3. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely,
about 30 minutes.
4. Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.
Prep Time: 15 Minutes Start to Finish: 1 Hour 35 Minutes Makes: 36 puppy treats








