Along with the beloved peanut butter, only one thing is as tasty and healthy for your pet; pumpkin. Pumpkin is high in fiber, loaded with beta-carotene, magnesium, potassium, iron, zinc, vitamins A and C, and low in cholesterol and fat. If you are overwhelmed by all those big words as I have then let me sum it up in a few words. It’s not only good for your dog but it tastes good too!

Vets promote adding a bit of canned pumpkin to your pet’s meal regularly. Especially if your pet is having tummy troubles. It’s said if your dog has diarrhea the fiber in pumpkin can act as a binding solution that absorbs the excess water, thus improving your pet’s condition.  

We’ve all been through that overwhelming moment where our little guy gets into some chocolate over the holidays, and the only thing as sad as a baby getting sick is when it’s your fur-baby. Pumpkin, the magical squash, is a great remedy for healing an upset stomach, improving your pets immune system and, bonus, it also gives your pet a shiny, soft coat. The amount of pumpkin will vary per dog, their diet, size, and weight come into place. If you are worried about giving your fur-baby too much ask your vet for a suggested amount. When purchasing the pumpkin make sure its pureed pumpkin in the can and not pumpkin pie mix meant for ready-made pies.

Are you an overachiever? Don’t want to just add pumpkin to your dog’s kibble? Here’s a recipe for you. It’s easy and won’t take too much time out of your day. Then you can brag to all your friends that your dog, Charles the 3rd, only eats kosher, homemade treats!

Peanut Butter “Bumpkin” Treats

  • 1 cup 100% pure Pumpkin puree
  • ½ cup natural peanut butter (no sugar, salt, or oil added)
  • 1 ¾ cup oat flour
  • 1 tsp ground cinnamon

Directions:

  • Preheat the oven to 350 degrees Fahrenheit and line 3 cookie sheets with parchment paper.
  • Add all of the ingredients to a stand mixer bowl fitted with a beater attachment.  Mix on medium speed. Scrape down the sides of the bowl and mix again. Mixture should be thick and fudgy, not sticky, like cookie dough.
  • Roll the dough in between 2 sheets of parchment paper until it’s ¼” thick.  Use a mini bone cookie cutter to punch out bone shapes.  Reroll the dough and punch out more cookies, until the dough is used up.
  • Bake for 15 minutes, or until firm and dry.  Let cool completely, then store in a tightly sealed container in the fridge for up to 1 week.
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