These super yummy, gluten-free treats will surely give your pup something to sit n’ shake for! They’ll go (pea)nuts for the Pumpkin n’ Peanut butter combo! Just make the dough and roll out. Use your favorite shaped cookie cutter and bake! Simple!!


3 cups brown rice flour
1 teaspoon ground cinnamon
1/4 cup peanut butter (make sure it does NOT contain artificial sweeteners such as xylitol)
2 eggs
1 can (15 oz) pumpkin (NOT pumpkin pie mix)


1 – Heat oven to 350°F. In large bowl stir all ingredients until soft dough forms.
2 – Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.
3 – Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4 – Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.

*Recipe and photo courtesy of Betty Crocker