It’s that time of the year. You’re enjoying a pumpkin spice latte and I’ll bet your dog is looking at you, wishing she could sneak a taste. We’ll show you how to whip up a quick and easy dog-safe version for your pup. And give you some more ways to in include pumpkin in your dog’s diet.
Most of you already know pumpkin is a great food to round out your dog’s menu. Packed with nutrients, fiber and low in calorie, it’s a tasty way to boost your dog’s health.
Pumpkin helps with all sorts of digestive issues. Diarrhea? Pumpkin fiber will help. Constipation? Pumpkin helps with that, too.
You can easily make your own pumpkin puree from fresh pumpkins or use the canned variety you find at the grocery. Just make sure you are choosing pumpkin puree and NOT pumpkin pie mix. Some of the spices included in the pie mix can be toxic to dogs.
As always, your dog’s needs are specific. Make sure to check with your pup’s heathcare professional for feeding guidelines.
Pupkin Spice Latte
Tailor this recipe to fit your dog’s nutritional needs. The options are endless! And yes – there is no coffee involved.
- ½ c. coconut milk, goat’s milk or plain yogurt
- ½ c. pumpkin puree
- 1/8 tsp. cinnamon and/or ground ginger
Add all ingredients and mix in blender for a few moments. Top with a tiny dollop of whipped cream if your dog tolerates dairy. For added fun, place the remaining latte in silicon trays to freeze into pupkin spice latte frozen treats!
Optional ideas: Trying making these with organic chicken or beef bone broth and pumpkin puree. Kefir is another great option.
Here are more ways to make some pumpkin spice everything for your dog…
Roast Pumpkin Seeds
Pumpkin seeds are amazingly nutritious! They’re high in protein, fiber and other nutrients your dog needs. They also contain an amino acid called cucurbitin that acts as a parasitic agent.
Your dog can eat the seeds whole – or roast and grind them to make a quick way to add them to her meals. Not too much, however. Pumpkin seeds are high in fat. A good rule of thumb is ¼ teaspoon per 10 lbs. each day.
- 1 small pie pumpkin, cut in half
- Cinnamon (optional)
Scoop seeds from pumpkin. Save pumpkin flesh for another use. Wash seeds in cool water, removing any pulp and fiber. Pat dry with paper towels.
Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Place dry pumpkin seeds in a single layer. Sprinkle with cinnamon if desired. Roast for 10-15 minutes.
Cool and store in airtight container.
Optional: Grind roast seeds with a food processor to create ground pumpkin seeds to sprinkle on your dog’s food or add to homemade treats.
These little dog-safe cookies are delicious and nutritious. I confess to having eaten a couple myself.
- 1 ripe banana
- ½ c. coconut flour
- ¼ c. pumpkin puree
- ¼ tsp. cinnamon (optional)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Mix all ingredients together in a medium bowl until you have a dough that sticks together without feeling dry. Add extra pumpkin puree if necessary to get a good consistency.
Roll dough to ¼ inch thickness on floured surface. Cut with cookie cutter and place on cookie sheet. Bake for 20 minutes. Remove to cooling rack. Store cookies in airtight container or refrigerate for up to a week.
Mini Pupkin Pies
The same cookie dough can double for making mini pup-kin pies, perfect for a special occasion.
- 1 recipe Pup-kin Cookie dough
- ½ c. pumpkin puree
- ¼ tsp. cinnamon
Preheat oven to 350 degrees. Roll cookie dough into 1 inch balls. Place balls in mini muffin tin cups and press gently with your finger to make an indent.
Bake for 20 minutes. Allow to cookie shells to cook for a few minutes. Gently remove to rack; cool completely.
When ready to serve, combine pumpkin puree and cinnamon. Dollop a spoonful of pumpkin in center of cookie shells. Top with unsweetened whipped cream if your dog tolerates dairy.
Pumpkin Scones for You
You need a treat, too. These are a cross between scones and buns – very lightly sweet. Be sure not to skip the maple glaze for added sweetness.
- 1 ½ c. unbleached flour
- 1 Tbsp. baking powder
- Pinch of salt
- 1 tsp. cinnamon
- ¼ tsp. ginger
- 3 Tbsp. sugar
- 6 Tbsp. cold butter, cubed
- ½ c. half and half or heavy cream
- ¼ c. pumpkin puree
- 1 large egg
Combine first 6 ingredients in bowl of a stand mixer with paddle attachment. Mix together for a minute on low speed to blend. Add butter cubes and mix on medium speed until mixture resembles wet sand.
Add half and half, pumpkin and egg to flour mixture. Mix on medium speed until the flour begins to be taken up. Then finish mixing gently by hand with a rubber spatula. The dough should feel slightly sticky but not wet.
Gather dough into a ball and wrap in plastic wrap. Place in refrigerator for 30 minutes to allow butter to firm up. You can leave it overnight if you’d like.
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Divide dough into eight equal portions. Shape into a ball by gently pulling edges together underneath and pinching together to form a little pouch. Place on baking sheet, pinched side down, and flatten slightly.
Bake for 15-20 minutes or until lightly golden brown. Remove to rack to cool completely before glazing.
- 1 Tbsp. butter
- 3-4 Tbsp. pure maple syrup
- ¼ c. to ½ c. confectioners’ sugar
In a small saucepan, whisk butter and maple syrup over low heat until butter has completely melted. Remove from heat. Whisk in confectioner’s sugar until desired consistency. Spoon over cooled scones.
You don’t need to wait until fall to enjoy pumpkin drinks and treats with your dog. It’s a delicious option ANY time of the year. If you have a favorite way to enjoy pumpkin, share in the comments – we’d enjoy hearing about it.
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