Ingredients
- ¾ cup pumpkin purée (100% pure pumpkin)
- 1 cup finely shredded carrots
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
Optional Add-Ins
- 2 tablespoons natural peanut butter (xylitol-free)
- 1 tablespoon ground flaxseed
- 2 tablespoons unsweetened applesauce
- 2 tablespoons fresh parsley, finely chopped
- 1–2 tablespoons water, if needed
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Wash, peel, and finely shred the carrots. Shredding them finely helps ensure they cook through evenly and blend smoothly into the dough.
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. The oat flour helps bind the dough, while the whole oats add texture to the finished biscuits.
In a large bowl, combine the pumpkin purée, shredded carrots, and egg, stirring until well blended.
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)