Here is the second recipe (for the first please see Howl-o-Ween Hotpot)  to use up your carved pumpkin – from the lovely people over at

Pumpkin and Peanut Butter Dog Treats

  • 100g fresh cooked pumpkin (make sure it has not gone moldy)
  • 320g whole wheat flour
  • 2 eggs
  • 2 tablespoons of natural organic peanut butter (DO NOT use those containing the sweetener Xylitol as this is toxic  – more info here)
  • 1/2 teaspoon of cinnamon


Preheat the oven to 180°C (350°F/gas 4).

Peel the pumpkin removing the dark orange skin and chop the flesh into small pieces. Place in a roasting tin and bake in the oven for 10-25 minutes.

Mix together the flour, eggs, cooked pumpkin, peanut butter and cinnamon in a food processor.

Add water as needed to help make the dough workable, but the dough should be dry and stiff.

Roll the dough out so it is about the thickness of a pound coin, cut into small shapes. The size of a thumbnail is ideal  (about 1cm x 1cm)

Bake in preheated oven until hard or golden brown (around 20min)

Top Tip:

Baking the pumpkin rather than boiling it retains more of the nutrients.

Many thanks to the folks at AllRecipes for the above recipe

Photo Credits