..my pumpkin biscuit recipe for your dog pals. Sorry, CATS ! Me~owlll all you want but today is a dawg~day. Your day will come another time when it’s not pumpkin season :)

Delicious (if you’re a dog) & nutritious, pumpkin snacks have been a big seasonal seller. I ordered pastry cutters for these biscuits here. I WANTED the indentation outline for these. They’re small, so more work than just an aluminum outline cutter, but worth the effort.

Before we start, a caveat: I make all my own vegetable purees from scratch. Fresh beets, carrots, yams/sweet potatoes, cheese pumpkins, butternut squash, but I don’t expect you to. It isn’t feasible for a small batch, so frozen or canned is super good, as long as the only ingredient is the vegetable. No salt or anything else added.

In fact, Libby makes a canned pumpkin, with pumpkin only. It lives right next to their canned pumpkin pie filling in the baking aisle of your local Supermarket. It is good for this :)

Ready??

  • 2.5 cups of whole wheat flour
  • 1/4 teaspoon baking soda
  • 1 large egg

Mix the flour & baking soda up with a fork for a little while. Then fork beat an egg in a separate dish.

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Pour the egg over the dry ingredients. Swoosh mix it in with the fork & mash down with the tines when you have to, to break it up. Finger slip the stuff stuck to the fork in to the bowl. Not a dough yet. It will be a bit lumpy. Remember to scrape the bowl sides with the back of your fork.

  • 1 generous cup of pureed pumpkin. Does not need to be an exact cup, but never less than 1 cup. (NOTE: you can substitute yams, sweet potatoes, butternut squash or any combination of them here. It doesn’t have to be pumpkin.)
  • Put aside a half cup of warm/hot tap water. You may not need it all, but put that much on reserve. You’ll add it a bit at a time.
  • Put aside a bowl of flour, about half a cup
  • At this point, pre~heat your oven to 350 degrees Fahrenheit & mix ANOTHER egg in the egg bowl.

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Add the pumpkin puree. Fork mix & flip with the dry ingredients. Then, using your finger tips, gently use a spread~finger clawing & pull~up motion. When the dough starts to come together, get less gentle with your finger working. GET THE HELL IN IT NOW WITH BOTH HANDS! Squish & squeeze & fold it into itself. Spread it out, and slap it down back in to the dry stuff in your bowl bottom. If it’s still a bit crumbly, add the water in small bursts, pouring it all around the dough. Work it with your hands until you have a sturdy, moist but mostly dry dough.

If it is too wet, sprinkle more flour into the bowl & dust your hands with it & keep going!!! If it’s a little too dry, add a little more warm water & work it in.

When it’s ready, split the dough in to 2 portions. Wrap the one that has to wait for it’s day in the pumpkin sun in Saran Wrap.

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Dust, I MEAN DUST, not coat, your surface with the whole wheat flour. Roll out the dough with a rolling pin to about 1/8 to 1/4 inch or anywhere in between that thickness. If & when you need to flip the dough for rolling, dust the surface again SPARINGLY!

Now...Cut your cookie~biscuits & lay them on your pan! Find a paint brush & dip it in your second beaten egg & give the whole biscuit shebang an egg wash.

Bake for 30 to 40 minutes....Let them cool overnight. You want them to be crunchy.

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Then, GIVE THEM TO YOUR PALS!!! xoxoxoxo

What are y’all baking this Autumn?