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Recipe: Pumpkin Biscotti

Because it’s never too early to start planning for Halloween! This recipe comes from our friends at Doggy Dessert Chef.

Your house is going to smell ah-maz-ing. As always, please make sure your dog doesn’t have any sensitivity to the ingredients before letting them indulge.


2 cups Whole Wheat Flour

1 teaspoon ground Cinnamon

1 teaspoon Baking Powder

1 (15 ounce can) Pumpkin Puree (not pie filling)

1/3 cup Milk

1/2 teaspoon Vanilla Extract


1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.

2. Combine dry ingredients and stir until well mixed. Add pumpkin puree, vanilla extract and milk to dry mix and knead until all ingredients are well mixed.

3. Form dough into flat logs about 6 inches wide and 1 inch high. Bake on prepared baking sheet for 20 minutes. Remove from oven and allow to cool for 10 minutes then cut logs into 1 inch slices.

4. Place slices on greased cookie sheet and bake for 15 to 20 minutes until the slices are as dry and crunchy.

Cool and refrigerate.

Makes 2 to 3 dozen biscotti.