As I am writing this recipe up, Luna is staring longingly into the kitchen with the occasional squeak hoping that one of these delicious Pumpkin Banana Cheddar Balls will magically roll off the counter and into her mouth.
Don’t feel too bad for her though. She has already run off with at least three.
The Pumpkin Banana Cheddar balls came about because I wanted to make sure that Luna and Cousin Keto would have a seasonal and delicious, but yet still healthy and safe treat to enjoy during our Thanksgiving celebration next week.
Last year we made Pumpkin Pup Pies, which are fun and festive, but these treats travel much easier for the holidays.
- 2 cups white rice flour (Bob's Red Mill or similar)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup canned pumpkin (NOT pumpkin pie mix)
- 1/2 medium extra ripe banana
- 2 tbsp honey
- 2 tbsp coconut oil
- 1/2 cup water
- 1 egg
- 1 cup shredded cheddar cheese
- 2 pieces of dog friendly jerky (optional)
- Preheat oven to 350 degrees Fahrenheit
- Mix together dry ingredients in a medium bowl (white rice flour, baking powder, cinnamon, ginger, cloves)
- Beat or whisk together wet ingredients in another bowl (pumpkin, banana, honey, coconut oil, water, and egg)
- Add wet ingredients to dry ingredients and mix
- The mixture should be thick and not too sticky. If it is still too sticky to work with mix in some extra white rice flour.
- Fold the cheddar cheese into the mixture
- Roll mixture into 1/2 inch to 1 inch balls and place on a nonstick baking sheet
- Bake for 20 - 25 minutes depending on size
- Optional: Add a jerky stem to the top of each cookie, so that it will look like a little pumpkin
PLEASE PLEASE PLEASE NO NUTMEG!
I chose to make half my treats mini pumpkins and keep the other half as just balls. I added a small piece of a Spot Farms Chicken Strip to each of the pumpkins, but any dog friendly jerky should work.
These treats will be crunchy on the outside and soft on the inside. Because they will still have some moisture, they will probably only keep for about a week. Be sure to keep them in a sealed container for a longer shelf life.
If you want a crunchier treat, set your oven to 150 degrees Fahrenheit and bake for 2-3 hours.
I picked white rice flour because I thought it would show the orange coloring best, but as long as your dog is gluten tolerant you can use regular flour, whole wheat, or whatever your default is.
Now please pardon me as I go attend to my dog who is emotionally unstable around food.
What special Thanksgiving treat do you make for your dog?
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