Add 1/2 of a 14 oz can of pumpkin to 4 egg white, 1/4 cup water, 3 T peanut butter, 1/2 t salt, and 1/2 t cinnamon. Turn on the mixer and combine until well mixed.
Now slowly add 3 cups of whole wheat flour with the mixer on 2. You will need to add a little more water to get all the flour incorporated. For me, it was another 1/4 cup. This is a very dry dough.
Place the dough on a cutting surface, cut into four equal pieces. Roll into logs of 1-inch diameter. Cut into 1/2 inch pieces. I got 61 bones.
Prep 2 large cookie sheets with parchment paper and distribute the biscuits evenly. Bake for 30 minutes for semi-hard.
This dough is dry, and a stand mixer helps a lot. You can do it by hand.
If the dough is too dry, add a bit of water, if sticky then more flour.
40 minutes is recommended but if you want softer then 30 minutes.
These do not have the preservatives you will find in store-bought treats. They can be at room temperature for a few days. Refrigerated for about 5 days or frozen for 3-4 months.
DO NOT USE LOWER CALORIC PEANUT BUTTER. Lower calorie peanut butter that is made with xylitol. Xylitol is quite toxic for dogs, and can be deadly to them.
I had stopped comments before on this post due to dietary comments that were non-scientifically based. I will try comments again. Please do not give or imply non-scientific health/dietary advice even for dogs. Dogs are people too.
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