Gluten-Free Pumpkin Dog Biscuits


Gluten-Free Pumpkin Dog Biscuits
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course: Treat
Cuisine: Dog Food
Servings: 21 dog biscuits
Author: Amy Green
  • 2 1/2 Cups Brown Rice Flour Organic, gluten free
  • 2 Tbsp Flaxseed Mill
  • 2 ea Eggs Large, beaten
  • 3/4 Cup Canned Pumpkinq Organic
  • 1/4 Cup Water Cold
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

  2. Combine brown rice flour and flax meal in a large bowl. Mix eggs and pumpkin together in a separate bowl until smooth. Add pumpkin mixture to brown rice mixture in two parts, stirring with a wooden spoon or spatula. Dough will be shaggy. Add water, a teaspoon or two at a time until the dough comes together – by this time you’ll need to use your hands to pull the dough together.

  3. Roll dough out between two pieces of waxed or parchment paper to desired thickness. (I rolled mine 1/4 inch thick.) Remove top piece of waxed/parchment paper, flip dough onto brown rice floured counter, remove top piece, and then cut biscuits using desired cookie cutter. Re-roll and cut scraps until you’ve used every possible bit of dough.

  4. Place biscuits on parchment lined baking sheets. If using a dog bone shaped cutter, you cam make a pattern in the middle using the tines of a fork. Gently press down, wiggle a little, then lift out.

  5. Bake for 20 – 25 minutes, until the top of the biscuit has dried out completely. Remove tray from oven and flip biscuits over. Return to oven, rotating cookie sheet, and bake for another 20 – 25 minutes until biscuits are completely dry. Let biscuits cool on wire racks. Store in an airtight container.

Recipe Notes


I used these molds to get the paw and bone shapes.


Calories: 73

Protein: 2

Fat: 1

Sodium: 7

Carbohydrates: 14