Peanut Butter Pumpkin Gluten-Free Dog Treat Recipe

Does one whiff of peanut butter’s nutty, creamy goodness make your dog’s butt go wild—a little shake and wag?! If so, get ready because your pooch is in for a real treat with these homemade Peanut Butter Pumpkin Gluten-Free Biscuits! 

Watch as I show you step-by-step how easy these are to make. In this video, I also talk measuring, a hack for rolling dough, and more!


The Benefits

As always, my homemade dog treat recipes are filled with wholesome ingredients that you or I would eat. 

Brown Rice and Oat Flours: Both of these flours are naturally gluten-free! So these treats are perfect for the pooch who suffers from gluten intolerance or simply eats a gluten-free diet for health reasons. 

Peanut Butter: Peanut butter is loaded with healthy fats and protein, which are great for your pooch. When picking out the perfect jar to use in your homemade dog treats, though, make sure to read the ingredient label very carefully. Some brands use Xylitol to sweeten their peanut butter, which is incredibly toxic to dogs.

100% Pure Pumpkin Purée: Loaded with fiber, pumpkin purée is great for your dog’s digestive health. Just make sure to use 100% pure pumpkin purée and not pumpkin pie filling, which is loaded with not-so-good-for-your-dog spices and sugar! 

Let’s Talk Cookie Cutters

Before you start baking homemade dog treats, it’s always fun to stock up on cute dog cookie cutters. For these, I used my favorite dog bone cutter. It’s very sturdy and super cheap on Amazon. If you need one, here’s a link:

Peanut Butter Pumpkin Gluten-Free Dog Treat Recipe

Peanut Butter Pumpkin Gluten-Free Dog Treat Recipe


  • 3 cups brown rice flour
  • 1 cup oat flour
  • 3/4 cup water
  • 1/2 cup organic peanut butter
  • 1/2 cup 100% pure pumpkin puree


  • Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, whisk together brown rice flour and oat flour.
  • Make a well in the center of your dry ingredients and add water, peanut butter, and pumpkin puree. Mix with a spoon or a fork.
  • With your hands, knead dough for several minutes, eventually forming a large dough ball.
  • Sandwich dough ball between two sheets of parchment paper and use a rolling pin to flatten the dough ball - approximately ¼" thick.
  • Using a cookie cutter, stamp out biscuits. Place them on a baking sheet. and cut out your biscuits.
  • Bake in for about 25-30 minutes.
  • Transfer to a wire rack to cool. 


Store them in an airtight container in the refrigerator for up to 2 weeks or store them up to 3 months in the freezer.