Win the dog mom (or dog dad) of the year award with this ridiculously easy recipe. By harnessing the power of your food processor, you can transform humble oatmeal, peanut butter, and pureed pumpkin into the kind of soft, crave-able treat your dogs dreams of.
Peanut Butter Pumpkin Softies Recipe
Makes about 60 cookies
Equipment you’ll need
- Food processor
- 2 forks
- Parchment paper
- 2 cookie sheets
- 1 3/4 cups rolled oats
- 1 cup pureed pumpkin (not pie filling, just pumpkin)
- 1/2 cup peanut butter (watch out for xylitol, a sweetener that is poisonous to dogs)
Set your oven up with your racks in the middle so you can use both cookie sheets at once. Pre-heat the oven to 350º.
First (and funnest), make the oat flour. Toss the rolled oats into a clean and dry food processor bowl. Blitz 3-5 seconds at a time, pausing to note the magical transformation from Quaker classic to high-end foodie flour (takes about a minute).
Add the pumpkin and peanut butter to the bowl and pulse to combine, pausing to scrape down the sides of the bowl.
The dough will combine into a glowing orange ball of beauty. If you need a minute, you can store the dough in the fridge for an hour or two, just grease the bowl and cover with plastic wrap.
Shaping the cookies
Roll the dough into small balls with your hands and place on a parchment-covered cookie sheet.
If the dough sticks to your hands, you can use a little olive oil to keep things rolling.
Once you’ve got all the dough rolled out, use a fork to squish down each ball, then squish again at a ninety degree angle to create the classic homemade peanut butter cookie crinkly top.
Gotta love those crinkly tops
Bake the cookies for 20 minutes, swapping and flipping the cookie sheets halfway through. This is a good time to check doneness. If you want a crisper cookie, bake until you see a little color on the edges and crinkles.