Ingredients
- ½ cup pumpkin purée (100% pure pumpkin)
- 1 large ripe banana, mashed
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
Optional Add-Ins
- 2 tablespoons natural peanut butter (xylitol-free)
- ¼ cup finely shredded carrots
- 1 tablespoon ground flaxseed
- ¼ teaspoon ground cinnamon
- 1–2 tablespoons water, if needed
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Blend 1½ cups of the rolled oats in a food processor until they form a coarse oat flour, leaving the remaining ½ cup of oats whole for extra texture.
In a large bowl, mash the banana until smooth. A ripe banana should mash easily with just a fork.
Add the pumpkin purée and egg to the mashed banana, then mix until well combined.
Add the oat flour, the remaining whole rolled oats, and the whole-wheat flour to the bowl. Mix until a firm, workable dough forms. If the dough feels too sticky, work in a little more oat flour. If it’s too dry or crumbly, add water a tablespoon at a time until it comes together.
Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Cut into bone shapes, paw prints, or small circles using cookie cutters, and arrange the pieces on the prepared baking sheet.
Bake for 22 to 28 minutes, or until the biscuits are firm and lightly golden around the edges. For extra-crunchy biscuits, turn off the oven once baking is done and leave the biscuits inside for another 20 to 30 minutes as the oven cools. This gradual drying-out period gives them a firmer, crunchier bite.
Transfer the biscuits to a wire rack and let them cool completely before serving. Full cooling also helps them firm up to their final crunchy texture.
- Prep Time: 20–25 minutes
- Cook Time: 22–28 minutes (plus an optional 20–30 minutes of oven-cooling time for extra crunch)