These Pumpkin Sweet Potato DIY dog treats are perfect for your pup. With a mix of fall flavors & healthy ingredients, make them for your Thanksgiving feast!

DIY Dog Treats: Pumpkin Sweet Potato Bites


Are you ready for dropping temps, colorful foliage, and indulgent comfort foods? As we celebrate all things Fall, here is a little something special for your dog. 

I actually came up with this gluten-free dog treat recipe a few years back around Thanksgiving. Made with pumpkin, sweet potato, a little cinnamon, a splash of organic maple syrup, and a few other basic ingredients, this snack definitely screams “FALL!” 

Watch my YouTube video as I show you step-by-step how to make these fresh bites for your pup:

The Main Ingredients

These gluten-free treats are made with (full recipe below):

Brown Rice Flour – This gluten-free flour is simply ground up grain brown rice. Adding it to your dog biscuits will give them a mild nutty flavor, which compliments the other ingredients in this treat.

Sweet Potato – Sweet potatoes provide a nice serving of fiber, key vitamins, and various minerals. When feeding them to your dog, make sure they’re unseasoned (or seasoned with dog-approved spices/herbs), peeled, cooked, and mashed.

100% Pure Pumpkin Purée – Pumpkin is considered a superfood for our canine cuties. It’s loaded with fiber, making it great for digestion and weight management. Plus, pumpkin also contains potassium and a moderate amount of protein. *This isn’t to be confused with pumpkin pie filling, which contains sugar and spices that aren’t good for dogs.

The Recipe

DIY Dog Treats: Pumpkin Sweet Potato Bites
Yields 127
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Ingredients
  1. - 1½ Cups Brown Rice Flour
  2. - ½ Teaspoon Cinnamon
  3. - 1 Cup Mashed Sweet Potato
  4. - ½ Cup 100% Pure Pumpkin Purée
  5. - ½ Cup Water
  6. - 1 Egg
  7. - 1 Teaspoon Organic Maple Syrup
Instructions
  1. Preheat oven to 350ºF.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a large mixing bowl, whisk together brown rice flour and cinnamon.
  4. In a separate bowl, mash sweet potato.
  5. Add pumpkin, water, egg, and maple syrup to sweet potato and mix until thoroughly combined.
  6. Add wet ingredients to dry ingredients and mix together with a spoon until you're left with a thick batter.
  7. With your fingers, pinch off a small amount of the mixture (approx. 3/4 teaspoon) and roll into little balls. Place the balls on the baking sheet, spacing them about an inch apart.
  8. After treats are placed on the baking sheet, take a fork and flatten the little balls to around a ¼” thick.
  9. Bake at 350ºF for 20 minutes.
  10. *Flip them over and continue baking another 10 minutes.
  11. Transfer to a wire rack to cool.
Notes
  1. Store in refrigerator for up to a week in an airtight container and in freezer for up to a month.
  2. For crispier Pumpkin Sweet Potato Waffle Fries, continue baking until desired consistency.
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