Pumpkin Flaxseed Dog Biscuits

Total Time:
1 hr


  • 2 cups (@ 1 pound or 455g) Pumpkin Puree *see Notes
  • 1/4 cup (55g) packed Brown Sugar
  • 3 Eggs
  • 1/3 cup (80ml) Vegetable Oil
  • 1/2 cup (120ml) Water
  • 1/2 cup (85g) Flax Seeds
  • 3 1/2 cups (440g) all-purpose Flour
  • 3 1/2 cups (420g) Whole Wheat Flour


  1. Preheat oven to 350°F. Line 3 sheet pans with parchment paper.
  2. Mix together pumpkin puree and sugar. Add in eggs. Mix in oil and water until incorporated.
  3. Stir flax seeds into batter, then mix in flours. Dough should be fairly stiff.
  4. Roll out dough to about 3/8" thick. Cut into desired shapes (for a quick stick shape, cut strips using a fluted pasta cutter). Place treats on lined sheet pans.
  5. Bake for about 40 minutes or until light golden and fairly hard (they will harden a bit more when cooled). Set aside to cool and liberally pass out to deserving puppies.

Recipe Notes

Recipe Notes:
To make pumpkin puree, roast a pie pumpkin on a sheet pan at 375°F for about 1 hour or until soft when sides are pressed. Allow to cool, then split, scoop out seeds and remove flesh from skin. Puree flesh and store in an airtight container in the fridge.

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.