Pumpkins

Pumpkin Drop Cookies

Carroll’s recipe of the month is once again based on pumpkin. Why? It’s tasty, low in calories, and it’s chockfull of nutrients and fiber. As a reminder, she says, be sure to buy some different size dog bone cookie cutters. Larger ones for big bones and big dogs; medium size for medium size dogs or just for any size dog treat. Smaller ones for your little guys or for tidbit size treats for all size doggies.

Carroll also recommends that if you have children, involve them in the process. They’ll feel pretty special each time they give their best buddy a treat that was made by them. Plus, if the kiddos want to take a nibble, not to worry. These treats are actually people grade food and pretty darn yummy.

Ingredients:

  • 1-1/2  Cups             whole wheat flour
  • ½  Teaspoon          ground cinnamon
  • ½  Teaspoon          ground nutmeg
  • 3  Tablespoons       applesauce  (no sugar added)
  • 2  Large eggs          (WHITES ONLY)
  • ½  Cup                    canned pumpkin puree (not pumpkin pie filling)
  • ½  Cup                    water

Instructions:

  1. PREHEAT OVEN 400 degrees. Line baking sheet with parchment paper or use a silicone baking mat.  Set aside. (NOTE: If you don’t have parchment paper, simply grease cookie sheet. It works just as well.
  2.  Mix all ingredients together in a large mixing bowl until the consistency is like regular cookie dough.
  3.  Drop by teaspoonsful onto a prepared cookie sheet, 1 inch apart.
  4.  Bake for 12 to 15 minutes. Cookies should be firm when done. Turn off oven, DO NOT OPEN DOOR, and leave cookies inside the oven to cool completely and to harden. 1 to 2 hours or overnight.

 

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