Fall Dog Treat Recipe: Pumpkin Sweet Potato Bites
Recipe by: Proud Dog Mom
Are you ready for dropping temps, colorful foliage, and indulgent comfort foods? As we celebrate all things Fall, here is a little something special for your dog. Made with pumpkin, sweet potato, a little cinnamon, a splash of organic maple syrup, and a few other basic ingredients, this snack definitely screams “FALL!”
The Main Ingredients
These gluten-free treats are made with (full recipe below):
Brown Rice Flour – This gluten-free flour is simply ground up grain brown rice. Adding it to your dog biscuits will give them a mild nutty flavor, which compliments the other ingredients in this treat.
Sweet Potato – Sweet potatoes provide a nice serving of fiber, key vitamins, and various minerals. When feeding them to your dog, make sure they’re unseasoned (or seasoned with dog-approved spices/herbs), peeled, cooked, and mashed.
100% Pure Pumpkin Purée – Pumpkin is considered a superfood for our canine cuties. It’s loaded with fiber, making it great for digestion and weight management. Plus, pumpkin also contains potassium and a moderate amount of protein. Very important note: do not use pumpkin pie filling, which contains sugar and spices that aren’t good for dogs.
1½ cups brown rice flour
1/2 teaspoon cinnamon
1 cup mashed sweet potato
1/2 cup 100% pure pumpkin purée (not pumpkin pie filling)
1/2 cup water
1 teaspoon 100% pure organic maple syrup (no additives!)
Preheat the oven to 350ºF. Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, whisk together brown rice flour and cinnamon.
In a separate bowl, mash sweet potato.
Add pumpkin, water, egg, and maple syrup to sweet potato and mix until thoroughly combined.
Add wet ingredients to dry ingredients and mix together with a spoon until you’re left with a thick batter.
With your fingers, pinch off a small amount of the mixture (approx. 3/4 teaspoon) and roll into little balls. Place the balls on the baking sheet, spacing them about an inch apart.
After treats are placed on the baking sheet, take a fork and flatten the little balls to around a ¼” thick.
Bake at 350ºF for 20 minutes.
Flip them over and continue baking for another 10 minutes.
Transfer to a wire rack to cool.
Store in the refrigerator for up to a week in an airtight container or store them in the freezer for up to a month.