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 Pumpkin 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. Add water, a teaspoon or two at a time until the dough comes 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 can 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