2 cups whole wheat flour (or dog-friendly flour alternative)
1/2 cup natural peanut butter (xylitol-free)
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup chicken or beef broth
1 tsp cinnamon (optional)
Preheat your oven to 350°F (175°C).
Mix the flour and cinnamon in a large bowl.
Add the peanut butter and pumpkin puree, then pour in the broth gradually while mixing.
Knead the dough until it’s firm.
Roll out the dough to 1/4 inch thickness and cut into shapes.
Bake for 25-30 minutes, then reduce oven temperature to 200°F (93°C) and bake for an additional 1-2 hours to remove moisture and harden the treats.
Let cool completely before serving.
Storage: Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
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