Dog biscuits have a pretty interesting history. They originally started out as hard, dry, and unsavory biscuits for dogs way back in the mid-19th century. The idea was to provide dogs with a healthy, hard snack that could promote dental health, much like the benefits we see in dog biscuits today.
The transformation into what we recognize as modern dog biscuits began with a guy named James Spratt. He came up with the first commercial dog biscuit in England around 1860 after he saw dogs eating hardtack, a dry biscuit, on ships. Spratt’s biscuits were a hit, and they paved the way for a whole new industry. His formula, which included meat, grains, and vegetables, became the blueprint for dog food companies that followed.
By the early 20th century, dog biscuits were being produced on a much larger scale, especially in America. Companies started experimenting with different shapes, flavors, and ingredients. Today, the variety is just amazing, from organic options to special diet biscuits and everything in between. It’s incredible how much has changed, and now we’re even celebrating them with their own special day!
My dogs get raw bones to keep their teeth clean, but they certainly do love a dog biscuit! I make these just because I have to make everything (🙄) and if you can make it, you never run out, which the dogs appreciate.
Pumpkin/Peanut Butter Dog Biscuit
I have been looking for a recipe for a dog biscuit that had pumpkin in it. I finally found a few and tweaked them to fit what I had in the pantry. I didn’t bother making any fancy shapes although the dough is the right consistency to do so. I have four very different size dogs and needed small and medium-size biscuits with a crunchy texture (ProTip: if you make them very small, they can have more in a day. It’s Dog Math). The trick is to bake them and then turn off the oven (I crack the oven door) and leave them in there for another 20 minutes to allow them to cool and harden.
I used my pizza cutter and just made squares. The dogs won’t mind. Enjoy!!
EQUIPMENT
- Sheet pan
- Large mixing bowl or standing mixer
- Pizza Cutter
- Rolling Pin
- Parchment Paper
INGREDIENTS
- 1 Cup creamy peanut butter
- 1 1/2 Cup Pumpkin Puree, canned or make your own!
- 2 Cups All-purpose flour
- 1/2 tsp baking soda
- 2 egg yolks
INSTRUCTIONS
- Preheat oven to 375
- Line two cookie sheets with parchment paper.
- Mix pumpkin, peanut butter, and egg yolks until combined.
- Add flour and baking soda to the wet mixture.
- Mix on low until the dough is formed.
- On a lightly floured surface, roll dough to 1/4 inch thick rectangle.
- Using a pizza cutter or sharp knife, cut into squares or use your own cookie cutters.
- Place dog biscuits on lined cookie sheets so they are not touching.
- Bake for 20 minutes. biscuits will be nicely browned on the bottom.
- Turn off oven and open the door slightly. Allow biscuits to cool in the oven for an additional 20 minutes, or until they are crisp.
- Cool completely before storing in an airtight jar or container.
