Pumpkin Spice Dog Treats (Bocce's Bakery Copycat)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Rolling pin
- Parchment paper (2 sheets)
- Large baking sheet
- Bone-shaped or small cookie cutter (1.5 inch)
Ingredients
Dry Ingredients
- 2.5 cups oat flour or blended rolled oats — gluten-free certified if needed
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
Wet Ingredients
- 0.75 cups pure pumpkin purée NOT pumpkin pie filling
- 0.25 cups natural peanut butter xylitol-free — check label carefully
- 1 tablespoon molasses
- 2 tablespoons water add a little at a time, only if dough won't come together
Instructions
Prep
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper and set aside.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the oat flour, ground cinnamon, and ground ginger until evenly combined.
Mix Wet Ingredients & Combine
- In a separate bowl, stir together the pumpkin purée, peanut butter, and molasses until smooth.
- Fold the wet mixture into the dry ingredients and stir until a stiff dough forms. The dough should feel like firm Play-Doh — stiff but pliable, not sticky. If the dough is too crumbly to hold together, add water one teaspoon at a time until it just comes together. Do not over-add water.
Roll & Cut
- Place the dough between two sheets of parchment paper and roll to an even ¼-inch thickness.
- Use a small bone-shaped or square cookie cutter (about 1.5 inches) to cut out the biscuits. Re-roll scraps and cut until all the dough is used.
- Arrange biscuits on the prepared baking sheet with a little space between each one.
Bake
- Bake at 325°F for 30 minutes, until the biscuits are firm to the touch and lightly golden on the bottom.
Dry Out (Critical for Crunch)
- Turn the oven off. Leave the biscuits inside with the oven door cracked open for 1 full hour. This passive drying step drives out the remaining moisture and creates the signature Bocce's-style snap and extended shelf life. Do not skip this step!
Cool & Store
- Remove biscuits from the oven and let cool completely on the pan — they will firm up even more as they cool.
- Once fully cooled, transfer to an airtight container. Store at room temperature for up to 2 weeks, or freeze for up to 3 months.
Notes
⚠️ SAFETY FIRST: Never use nutmeg or store-bought pumpkin pie spice blend — nutmeg is toxic to dogs. Always check your peanut butter label and confirm it contains NO xylitol (also labeled as Birch sugar), which is severely toxic to dogs.
📏 TREAT SIZE & CALORIES: These biscuits are portioned for a medium-sized dog. For small breeds, cut shapes even smaller. Treats should make up no more than 10% of your dog's total daily caloric intake.
🌾 MAKING OAT FLOUR: No oat flour? Simply blend rolled oats in a blender or food processor until they reach a fine flour consistency.
❄️ FREEZING TIP: Freeze in a single layer first, then transfer to a zip-lock bag. Biscuits retain their crunch perfectly after thawing.
Nutrition
Calories: 33kcalCarbohydrates: 5gProtein: 1gFat: 1gSodium: 5mgFiber: 0.5gSugar: 0.5g