Heart Like a Dog

The Good, the Bad, and the Oh My God of living with dogs!

Pumpkin Plumpies

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My last set of Pumpkin Patties were such a big hit with my pups, I decided to try the entire recipe.  This time it’s called Pumpkin Plumpies because…..well because I didn’t change anything, and it’s not my recipe at all, it came from a woman named Pam.  That’s all I know, is her first name, Pam.  And that she has a chocolate lab named Amelia and a Corgi named Morgan and she makes her own Irish Cream whiskey (why oh why didn’t I get THAT recipe instead of this one?)

With my last set of cookies I indicated they were all different sizes and Jodi Chick reminded me about the cookie scoop, which as it turns out, made these cookies a little too big.  But neither of the dogs in my house complained.

I tried using a potato masher to give the cookies a little design, (siriusly, have you seen Jodi’s cookies?  She has a way better presentation than I do.) But there was so much dough that the masher stuck to it.

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I finished off the cookies using the scoop, but I reverted to using my hands to flatten them out.

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This worked out very nicely as the thinner cookie baked really crisp.  In fact, to me they seemed more like crackers.

Pumpkin Plumpies:

1 1/2 cups of oat flour
1 1/2 cups of brown rice flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg
3/4 cup pumpkin (I used canned.)
1/2 cup water
3 tablespoons of applesauce
 

Mix all ingredients together to form a stiff dough.  Form by teaspoon drop or cookie scoop and place on ungreased baking sheet.  They do not spread, so if you want to flatten them, go for it!  (I think they might even be crispier and crunchier if you rolled them.)

Bake at 350º for 18 to 22 minutes.  My recipe says until they are golden brown, but mine never browned. Store in the refrigerator.

Of course I had to humanize it, so I added some M&M’s to a couple.

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The M&M’s did the trick in terms of providing the right amount of sweetness, as these cookies have no sweeteners. And they were definitely good warm!

I also thought perhaps a maple icing might be nice.  So I took some confectioner’s sugar (about 1/4 cup) along with a bit of maple syrup (little drizzles at a time until the icing is the consistency you want it to be.)

I didn’t care for the icing but I think that had more to do with the brand of confectioner’s sugar I used than anything else.  So I took a jar of Monkey Butter out of the fridge and plopped a dollop of that on.

Winner, winner, chicken dinner.  It was da bomb!

Here is the recipe I used for the Monkey Butter. (Canning note:  Don’t panic if you don’t have a hot water bath, stick your jars in the dishwasher and run your cycle without detergent so the jars are hot.  Put a washcloth or another piece of material in the bottom of a large pan of water.  Get your water up to boiling and set your jars of MB on the material.  You should be able to process them for 15 minutes without them breaking.  This is what I did with my Caramel Apple jam on Sunday.)

These continue to be a HUGE hit with my dogs.  They absolutely love them! Have you baked for your dog? Are you like me, determined to make something you BOTH can eat?

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Comments

  1. Mom always use a scooper. Actually she uses a small meatball scooper, there’s a spring release. Golden LAUGHS on the M&M’s Happy Tasty Tuesday. Lots of Golden Woofs, Sugar

  3. At first I thought your dogs were also eating the M&M cookies! XD I love baking treats we can both eat 🙂 I believe that using human grade ingredients is the way to go! Thanks for sharing this treat!

  5. Mmm…cookies. I think I should have eaten more breakfast.

    The “traditional” crisscross on peanut butter cookies is made with a fork. Mash one way, turn 90 degrees, mash the other way.

  7. I don’t bake but those do look tempting. I’m afraid the humans around here would eat them before the dogs could get a chance unless I label them Milk Bones or something.

  8. Yeah – you know I like to do the same thing. I usually use raw honey though to sweeten them up – healthy and good for both of us. Isn’t fall the best? So many pumpkin recipes, so little time…

  9. Props to you Jodi for coming up with recipes fit for humans and dogs…I like that idea a lot and have to give it a think since till now my human recipes always have chocolate so none for the Giz…and I’d never heard of Monkey Butter before…wow does that sound good…

  11. They look delicious. 🙂 If you ever get that recipe for Irish cream whiskey, let us know. I was just thinking this morning about how much better my coffee would be if the creamer was really Irish cream whiskey and not just the flavor of.

  12. I freeze mine because theres no preservatives, and the dogslike them that way also. They head for the freeer every nite …app,esauce us a good additive. I also use honey. Jodi..i have a flat round meat tenderizer and use that ti flatten…but thought the pitatoe masher was a good idea and will try it…may e add a little mire flour abd do t press so hard, DO WE ACTUALLY THINK OUR DOGS CARE. LOL

  14. My suggestion would be to use a paw to flatten the cookies. I think Mom and I might bake some cookies and give that a whirl, can’t be much different than pawtographing my book! They look tasty by the way…to bad there are no scratch and sniff monitors!