3 DIY Homemade Thanksgiving Dog Treat Recipes – Tips from Lucy’s Pet Care

Thanksgiving is a holiday that’s a time to enjoy family, friends and…food!  As we’re also thankful for our canine family members, why not show them some extra love by making them their own homemade Thanksgiving dog treats?  Looking for some cooking inspiration?  Here are some tasty Thanksgiving dog treat recipe ideas that may be of help!

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courtesy of Top Dog Tips


(courtesy of Top Dog Tips)


  • 3/4 cup whole wheat flour
  • 1/2 cup plain oatmeal
  • 1/4 cup apples sauce
  • 3-4 tbsp. water
  • 1 can of pureed pumpkin (NO pumpkin pie mix)


These pumpkin pie Thanksgiving dog treats are a safe and healthy alternative. To begin, preheat your oven to 375°.

In a large mixing bowl, combine the whole wheat flour, oatmeal, apple sauce, and water. As you’ll see in my video guide, as you mix the ingredients together they’ll turn into a soft dough.

On a floured surface, roll out the dough until it’s about 1/4-inch thick. I use a small bowl that is about 4 inches in diameter to cut mini pie crusts out of the dough. You can use any similar item that you can find.

Continue cutting pie crusts out of the dough, re-rolling the excess, and cutting more pie crusts until you run out of dough. This recipe should yield 6-8 crusts depending on how thin you roll the dough.

Place each pie crust into a well-greased muffin tin. Press it down into the tin and mold it around the muffin cup. Bake the empty pie crusts in the 375° oven for 8 minutes. They won’t be completely hardened, just cooked enough to keep them together.

Allow the crusts adequate time to cool and then you can fill them with the pureed pumpkin. Traditionally, pumpkin pie is topped with whipped cream. Although whipped cream isn’t healthy for your dog, you can top your pumpkin pie Thanksgiving dog treats with plain yogurt to give them the same look while keeping them healthy for your pup.

Store these treats in an airtight container in the refrigerator for 3-5 days.


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photo courtesy of Gluten Free Canteen


(courtesy of Gluten Free Canteen)

  • 14-18 oz. brown rice flour
  • 6 oz. fresh cranberries
  • 2 whole large eggs
  • 4 oz. grated Asiago or any grated hard cheese (no additives or preservatives)
  • 2 tablespoons of olive oil
  • 2-4 tablespoon water
  1. Refrigerate dough at least overnight and two days is even better.
  2. In a food processor place 14 oz. of brown rice flour (I use Bob’s Red Mill for this), 6 oz. fresh whole cranberries (preferable, but frozen will work, too), eggs, the cheese and olive oil. Pulse until the mixture looks combined and the cranberries are tiny little specks. The dough will be pink and look crumbly. While the processor is running send the water down the chute 2 tablespoons at a time and mix just until a rough ball forms. Depending on the time of year, the condition of your flour, humidity in the kitchen – it could take less or slightly more water. You just want to see the dough congregate on one side of the food processor bowl into a very rough ball. Dump out onto plastic wrap, smoosh together (it’ll be really sticky) and refrigerate.
  3. Remove dough from the refrigerator and divide in half. Preheat oven to 350 and line two baking sheets with parchment.
  4. Roll half the dough between layers of parchment or plastic wrap to about ¼ inch thick. You will find that it needs liberal dusting with the remaining brown rice flour. If you use enough flour it will not stick and the cut-outs can be moved easily. Cut out any shape you like in the size you prefer for your pup. You can use a pastry wheel and cut it into small squares as well. Move each cut-out to the parchment lined baking sheets. They don’t need much room in between cookies so the whole batch will fit on two sheets. Repeat with the other half of the dough.
  5. Bake at 350 for 10 minutes and rotate pans. Bake at 325 for about 15-18 minutes more or until cookies are thoroughly baked and slightly hard, but not terribly brown. Turn oven off – open door to make the temperature drop some – and leave the cookies in the warm, but not hot oven until they are completely dog-cookie hard. Cool completely.
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courtesty of Dog Milk


(courtesy of Dog Milk)


  • 2 cups 100% organic whole wheat flour* (or wheat germ, spelt, rolled oats — or a mixture of these)
  • 2 (4oz) jars of pureed baby food** – beef, blueberry, sweet potato, chicken, etc.
durham pet sitters
courtesy of Dog Milk


  1. Preheat oven to 350°.
  2. Mix ingredients together to form a stiff dough. If necessary, add extra flour or water as needed.
  3. On a lightly floured surface, roll dough out evenly until it’s about 1/4 inch thick. Use cookie cutters to cut into desired shape or a pizza cutter to make cubes.
  4. Line a cookie sheet with parchment paper, place treats about 1/2 inch apart. Bake for 20 – 25 minutes.
  5. Allow to cool completely before storing in a paper bag (storing in an air-tight container will make them soft, but they’re still edible).

And that’s it! Consider getting creative and including tasty surprises like grated carrots or sweet potatoes, parsley, blueberries, bananas, etc. — whatever non-toxic fruits or veggies your dog likes.

Also, this recipe makes a lot and lasts for a few weeks. If the amount is too much for your dog to consume within that time, consider halving the recipe or freezing the dough/treats for later!

*A note on the flour: if you’d rather create a grain-free version, you can substitute the flours listed for bean flour (like chickpea flour/gram flour) or even buckwheat (which isn’t actually a grain and is gluten-free). Other options are quinoa flour, coconut flour, and even peanut flour — or a mixture of any of these!

**A note on the baby food: Most baby foods do not contain these ingredients anyway, but it’s good to note that you should avoid using any that contain onions, grapes, or raisins. Unsure? Check this list of possibly toxic foods from ASPCA.

Going away for the holidays and need someone to care for your furry babies?  Call on us!

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