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

Pumpkin Sweet Potato Bites


  • cups brown rice flour
  • 1/2 teaspoon cinnamon
  • 1 cup mashed sweet potato
  • 1/2 cup 100% pure pumpkin purée
  • 1/2 cup water
  • 1 egg
  • 1 teaspoon organic maple syrup


  • Preheat oven to 350ºF. Line 2 baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, whisk together brown rice flour and cinnamon.
  • In a separate bowl, mash sweet potato.
  • Add pumpkin, water, egg, and maple syrup to sweet potato and mix until thoroughly combined.
  • Add wet ingredients to dry ingredients and mix together with a spoon until you're left with a thick batter.
  • 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.
  • After treats are placed on the baking sheet, take a fork and flatten the little balls to around a ¼” thick.
  • Bake at 350ºF for 20 minutes.
  • Flip them over and continue baking another 10 minutes.
  • Transfer to a wire rack to cool.


Store in refrigerator for up to a week in an airtight container, or in freezer for up to a month.