Pumpkin Dog Biscuits

• 2 3/4 cup all-purpose flour
• 1/2 cup powdered milk
• 1 tsp salt
• 1/4 tsp garlic powder
• 1 large egg
• 6 tsp vegetable oil
• 1/2 cup vegetable puree (pumpkin, spinach, squash, carrot, ETC.)
• 10 tbsp water, IF NEEDED

1. **I used frozen leftover canned pumpkin from Thanksgiving for this batch.
2. I also save the carrots and parsnips from my homemade chicken stock to make these biscuits.
3. When my produce starts to look weepy rather than throw them away, I toss them in the freezer to cook and puree for these biscuits at a later date.
4. **
5. Preheat oven to 300F.
6. Whisk together powdered milk, salt, garlic powder, egg, vegetable oil and vegetable puree.
7. **DEPENDING on water content of your choice of vegetable puree you MAY have to add some water to get all the flour incorporated.
8. **
9. Add flour in 3 to 4 batches.
10. Knead dough on floured surface for minutes.
11. Roll out dough to 1/2-1/4 inch thickness.
12. Cut out biscuits using your choice of cutter.
13. I used a shot glass for puppy sized treats.
14. Place on parchment paper lined baking sheet.
15. Bake an oven 20 to 35 minutes or until crispy.
16. Sometimes I leave them in the oven over night after baking to dry them out really well.
17. Your dogs will love these homemade treats AND you get the satisfaction of knowing what exactly your dog is eating!
18. !

flour, powdered milk, salt, garlic, egg, vegetable oil, vegetable puree, water

Taken from cookpad.com/us/recipes/353644-pumpkin-dog-biscuits (may not work)