Ingredients
Scale
- 1 cup pumpkin puree (not pie mix!)
- 2 eggs (medium to large)
- 1.5 cups
- whole wheat flour
- 1.5 cups of regular flour
- 1/2 cup chopped mint leaves (fresh is best, but if you don’t have any, you can use dried)
- 1/4 cup chopped fresh parsley leaves
Instructions
- Preheat your oven to 350 degrees F.
- Blend the pumpkin puree and eggs with an electric beater or by hand until combined. If you’re using an electric beater, go with medium speed.
- In a separate bowl, combine the two types of flour. Fold into your wet mixture a little at a time, stirring or beating on low until it forms a nice dough. You don’t want it too sticky. If it’s too thick, add a tiny bit of water. Too thin, add in a tiny bit more flour. Just a little at a time until you have a dough that you can work with.
- Mix in the herbs gently, so they’re evenly distributed but not ground into the dough.
- Lightly flour a work surface, like a large cutting board or a tray lined with parchment paper. Roll your dough out onto the surface until it’s about 1/4 inch thick.
- Cut the dough into shapes with your cookie cutter. We recommend a cute bone-shape, but you can use whatever you have on hand. Your dog won’t mind! If you don’t have a cookie cutter on hand, you can cut into strips too.
- Place your biscuits onto a wax-lined or lightly greased baking sheet. Bake around 22 minutes or until they’re a rich golden brown.
- Prep Time: 15 mins
- Cook Time: 25 mins