The can of pumpkin was sitting on the counter from two days ago. I’d opened it to mix a spoonful into Snickers’ dinner because his stomach had been a little off that week. Used maybe three tablespoons total. The rest just sat there in the fridge, slowly becoming my problem.
I hate wasting food. Even dog food ingredients. So I pulled out the almond flour, cracked an egg, and figured I’d turn the leftover pumpkin into something useful before it went bad. Fifteen minutes later, my kitchen smelled like fall.
The treats came out soft, slightly golden, and they had this warmth to them that I don’t get from other recipes. Not crunchy like biscuits. More like a firm cookie that breaks apart easily.
I’ve made these at least a dozen times since that afternoon. Same recipe, same result. And I always keep an open can of pumpkin in the fridge now. Not because his stomach needs it, but because these treats are that good.
At a Glance: What You’re Making
| Detail | Info |
|---|---|
| Prep time | 10 minutes |
| Bake time | 14 to 16 minutes |
| Total time | About 25 minutes |
| Yield | 20 to 25 small treats |
| Difficulty | Easy |
| Grain-free | Yes |
| Key ingredients | Pumpkin puree, almond flour, egg, cinnamon |
This is a soft-bake, grain-free treat that works for dogs of all sizes and freezes well for up to 3 months.
Pumpkin Almond Flour Dog Treats Recipe
Ok, let’s get our hands dirty.
Ingredients
| Ingredient | Amount |
|---|---|
| Almond flour | 2 cups |
| Pumpkin puree | 1/2 cup |
| Egg | 1 large |
| Coconut oil | 1 tablespoon |
| Cinnamon | 1/2 teaspoon |
Five ingredients. No sugar, no salt, no baking powder needed. The pumpkin and egg handle the binding, and the coconut oil keeps the treats from drying out.
Make sure your pumpkin puree is 100% pumpkin with nothing else added.
Instructions
1. Preheat your oven to 325°F (165°C)
Line a baking sheet with parchment paper. Almond flour dough sticks to everything, so parchment isn’t optional here. I learned this the hard way with my first batch of almond flour treats and I’m still finding bits of baked-on dough in the corners of that pan.
2. Mix the wet ingredients
Combine the pumpkin puree, egg, and melted coconut oil in a large bowl. Stir until smooth. The mixture will be thick and bright orange. That’s exactly what you want.
3. Add the almond flour and cinnamon
Pour in the almond flour and cinnamon. Stir until a dough forms. About 60 seconds of mixing. The dough should be soft and slightly oily but hold together when you press it. It won’t bounce back like regular cookie dough. Think of it more like damp sand that holds a shape when you squeeze it.
If the dough feels too sticky, add almond flour one tablespoon at a time. If it’s too crumbly and won’t hold together, add another teaspoon of coconut oil.
4. Roll out the dough
Place the dough between two sheets of parchment paper and roll it to about 1/4 inch thick. The double parchment method is the only way to roll almond flour dough without it sticking to your counter and your rolling pin at the same time (trust me on this one).
5. Cut into shapes
Peel off the top sheet of parchment. Use a small cookie cutter, 1 to 2 inches, to cut your shapes. Bones, circles, pumpkins if you’re feeling festive. Gather the scraps, gently press them back together, re-roll between fresh parchment, and cut again.
You should get 20 to 25 treats from this batch.
6. Bake for 14 to 16 minutes
Place the treats on your lined baking sheet with a little space between each one. Bake until the edges turn golden and the tops look dry and matte. Start checking at 13 minutes. Almond flour burns fast. One minute too long and you go from golden to charcoal. Not exaggerating.
The centers will feel slightly soft when you pull them out. That’s normal. They firm up as they cool.
7. Cool completely before serving
Let the treats sit on the baking sheet for 5 minutes, then transfer to a wire rack. They’re delicate when warm because there’s no gluten holding them together. Give them a full 20 to 30 minutes on the rack before handling.
Once cooled, snap one in half. It should break cleanly without bending. The inside will be a warm orange color from the pumpkin. That’s how you know you nailed it.
Pro tip: I always break one open and check the center. If it’s still gooey, pop the batch back in for 2 more minutes. But at 14 minutes, I’ve never needed to.
Storage
- Room temperature: Up to 5 days in an airtight container. The pumpkin adds moisture, so these don’t last as long at room temp as drier biscuit recipes
- Refrigerator: Up to 2 weeks. They firm up nicely in the fridge and Snickers actually seems to prefer them cold
- Freezer: Up to 3 months in a freezer-safe bag. Thaw at room temperature for 15 minutes before serving. They come back to their original texture perfectly
I usually freeze half the batch right away. Label the bag with the date so you don’t end up finding mystery treats in the back of your freezer six months later (and yes, I’ve made this mistake). Snickers doesn’t know the difference between fresh and thawed, so it’s a win either way.
Serving Guidelines
| Dog Weight | Treats Per Day |
|---|---|
| Under 10 lbs | 1 to 2 treats |
| 10 to 25 lbs | 2 to 3 treats |
| 25 to 50 lbs | 3 to 4 treats |
| Over 50 lbs | 4 to 5 treats |
These guidelines are for 1 to 2 inch treats. Almond flour is calorie-dense at about 160 calories per quarter cup, so even though pumpkin itself is low-cal, keep total treats under 10% of your dog’s daily caloric intake.
Snickers gets two a day. One after his walk, one before bed. He’s tried negotiating for a third. I’ve held firm. Mostly.
If you’re working on portion control, our low-calorie treat recipes use lighter ingredients that let you give more treats without the extra calories.
A Quick Note on Pumpkin Safety
Plain pumpkin puree is one of the safest ingredients you can give your dog. Vets recommend it regularly for digestive support. But there’s one thing you need to get right.
Warning: Never use pumpkin pie filling. The cans look nearly identical and they’re often right next to each other on the shelf. Pie filling contains nutmeg, which is toxic to dogs, along with cloves and sometimes xylitol. Always flip the can and read the ingredients. The only thing listed should be pumpkin.
Don’t go overboard with plain pumpkin either. Too much fiber can cause gas and bloating. A general guideline is about 1 teaspoon per 10 pounds of body weight per day if you’re feeding it straight from the can. In treat form, the amount per treat is small enough that it’s not a concern at normal serving sizes.
For more on which ingredients are safe and which to skip, this guide covers the best and worst fruits for dogs.
That Leftover Pumpkin Turned Into Something Good
What started as a “don’t waste this half-can of pumpkin” moment turned into one of my most-made recipes. It’s quick. It’s simple. And every single time, my kitchen smells like a fall bakery and Snickers parks himself by the oven like it’s his full-time job.
He’s not subtle about it either. The second he hears me pull the parchment paper out of the drawer, he’s already in position. Sitting, tail going, eyes locked on the oven door. He stays there the entire bake. And the entire cool. Patience isn’t usually his thing, but for pumpkin treats, he finds it somewhere.
I keep a can of pumpkin puree in the pantry at all times now. Not for stomach emergencies. Just for these.
I’m a passionate dog lover and kitchen enthusiast, but I’m not a certified veterinarian or animal nutritionist. Long-term homemade diets should always be discussed with your vet to make sure your pup is getting everything they need.
Bon appétit to your furry friend!