Ingredients
1. **1 Cup** Pure Canned Pumpkin Puree — *(Ensure 100% pure pumpkin puree is used, never sweetened pumpkin pie mix.)* — 🐾 *Benefit: Rich in soluble fiber, beta-carotene, and potassium to support gut health and smooth digestion.*
2. **1/2 Cup** Natural Peanut Butter — *(Must be 100% xylitol-free, unsalted, and single-ingredient peanut butter.)* — 🐾 *Benefit: Packed with healthy plant-based fats, protein, and vitamin E for coat shine and sustained energy.*
3. **2 Cups** Whole Oat Flour — *(Can substitute rolled oats blended into fine flour.)* — 🐾 *Benefit: Gentle, easily digestible complex carbohydrate high in dietary fiber for sensitive stomachs.*
4. **1 Whole Egg** Large Farm Egg — *(Room temperature egg integrates best into dough.)* — 🐾 *Benefit: Provides bioavailable protein, essential amino acids, and fatty acids for muscle maintenance.*
5. **2 Tablespoons** Plain Unsweetened Greek Yogurt — *(Ensure zero artificial sweeteners, zero added sugars, and low or non-fat.)* — 🐾 *Benefit: Contains natural probiotics to aid canine digestion; used for decorative ghost face details.*
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
> 💡 **Pro Tip:** Parchment paper prevents sticking without needing added oils or butter sprays.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together 1 cup pure pumpkin puree, 1/2 cup xylitol-free peanut butter, and 1 egg until smooth and thoroughly combined.
> 💡 **Pro Tip:** Warm the peanut butter slightly for 10 seconds in the microwave to make whisking effortless.
Step 3: Incorporate Oat Flour
Gradually add the 2 cups of oat flour into the wet mixture, stirring with a wooden spoon or spatula until a firm, non-sticky dough forms.
> 💡 **Pro Tip:** If dough feels too sticky, add 1-2 extra tablespoons of oat flour until workable.
Step 4: Roll & Cut Shapes
Lightly dust your work surface with oat flour. Roll dough out to roughly 1/4-inch thickness. Use a ghost-shaped cookie cutter to cut shapes and place them onto the lined baking sheets.
> 💡 **Pro Tip:** Re-roll dough scraps to utilize all the dough without waste.
Step 5: Bake to Perfection
Bake in the preheated oven for 18 to 20 minutes until the edges are golden brown and firm to the touch.
> 💡 **Pro Tip:** For an extra crunchy texture, turn off the oven and let cookies sit inside with the door cracked for 10 extra minutes.
Step 6: Cool & Decorate
Allow ghost cookies to cool completely on a wire rack. Dip a toothpick into plain Greek yogurt to dot tiny eyes and mouth details onto each ghost cookie before serving.
> 💡 **Pro Tip:** Never apply yogurt detailing on warm treats, or it will melt and run.