Pumpkin Recipe 2 – Pumpkin Swirls

Here’s another recipe from the “test kitchen”.  The jury is still out on the success of this but I thought I’d share none the less.











This recipe has some pro’s and con’s.


  • This treat is a softer chewy treat so it’s different than most.
  • It has a really nice bright orange color (not so meaningful for the dog but something different for their human companions).
  • Pumpkin is the feature of this recipe; great given the fantastic nutritional properties for your dog.
  • These are fun to make!
  • This treat contains dairy.  While not horrible for you dog it’s not really the type of ingredient I like to see in a treat.  Even with organic non-fat powered milk the test kitchen isn’t sure if this is the way to go.
  • Even though these are a “chewy” treat and the dogs will eat them they feel like a rubber toy once cooked.  This could have been an error on the test kitchen’s part (and hence why we call it the test kitchen) or simply the way these will always come out.
  • These don’t have a very long shelf life and need to be stored in the fridge for longevity.  While I’m not opposed to this and many of the test kitchen recipes need to be refrigerated this makes the texture even more rubbery after being stored for awhile.
Overall this recipe is considered still “in development”.  I’m going to test the original batch with some of the bone-affied treat taste testers to see their thoughts.  Once I get feedback (the issues could be mine alone) I’ll redesign the recipe and take it from there.  So look for an update in the near future!  Now…on with the treats!
15 oz can of pumpkin or fresh pumpkin *(see pumpkin recipe 1 for tips and cautions)
3/4 cups of Brown Rice Flour
1/2 cup of Powered Nonfat Dry Milk
Carob chips (a small handful should be enough)
1.  Preheat oven to 350.
2.  Line cookie sheets with parchment paper (or oil the sheets lightly).
3.  Mix pumpkin and powdered  milk together until well blended.
4.  Add in Brown Rice Flour slowly and blend thoroughly.
5.  The dough should be soft in texture but firm enough to hold a shape.  This is NOT a dough to roll out so it shouldn’t be very firm (more like a stiff cake batter).
6.  Using a pastry bag (the type used to decorate cakes) put your mixture in with a star shaped tip.  If you want to make bigger treats then use a bigger star.
7.  Carefully pipe swirls directly onto the parchment paper.  Size of treats is up to you but you should at least make them big enough to get the swirl shape.
Alternately you can make pumpkin “dots” with these as well.  The test kitchen much prefers these  to the larger swirl cookies.  You just pipe a small amount onto the parchment paper and add one carob chip to the top!
8.  Add a carob chip or two to the middle of the swirls.
9.  Bake 15-20 minutes.
10.  Cool on a wire rack.
11.  Store in the fridge.
These treats make a fun, brightly colored soft and chewy (albeit rubbery) treat.  If you have suggestions for the test kitchen let us know!
Bone Appetite! 

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