Pumpkin Oat Cookies

These pumpkin oat cookies are the easiest (and healthiest) way to spoil your pup — made with just three natural ingredients: pumpkin purée, rolled oats, and eggs. They’re crunchy on the outside, soft in the middle, and packed with fiber and gentle flavor.

This recipe actually started as a “welcome home” treat for a rescue pup, and it’s stayed a favorite for countless pet parents ever since. It’s quick to make, smells amazing while baking, and keeps dogs happy without any additives or fillers.

No rising agents, no complicated steps — just real, pet-safe goodness baked from the heart.

Why You’ll Love This Recipe

• Only 3 ingredients — simple, affordable, and safe for dogs.
• Full of fiber and gentle on sensitive stomachs.
• Can be shaped into bones, rounds, or bite-sized pieces.
• Smells delicious while baking (your dog will know!).

🗒 Ingredients

• 3 cups old-fashioned rolled oats (not quick oats)
• 1 cup pumpkin purée (unsweetened, 100% pumpkin)
• 2 large eggs

Optional add-ins: a tablespoon of natural peanut butter (no xylitol), a sprinkle of cinnamon, or a few chopped bacon bits for extra flavor.

🍪 How to Make Pumpkin Oat Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse oats for about 2 minutes until they resemble coarse flour. Add pumpkin purée and eggs, then blend again until a thick dough forms.
3. Shape your treats: roll out the dough to about ¼-inch thick and cut with a cookie cutter, or simply scoop with a tablespoon and flatten with a fork for round cookies.
4. Bake for 20–30 minutes until firm and dry to the touch. They won’t rise much, but they’ll crisp up as they cool.
5. Cool completely before serving — your pup will smell them from across the house!

🐾 Tips & Variations

• No eggs? Replace with 1 cup of mashed banana or unsweetened applesauce.
• Peanut butter lover? Swap ¼ cup of pumpkin for natural peanut butter.
• Extra crunch: Bake at 200°F (95°C) for an additional 30 minutes to dry out completely.
• Shapes: Use bone cutters, small hearts, or simply hand-roll them — the dough holds shape beautifully.

🧊 Storage

Store the cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month. Thaw naturally or warm slightly before serving.