It’s time for a PAW-TAY!

Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.

Tips:
Cream Cheese– I use reduced-fat cream cheese for dog treats.
Pumpkin Purée– I use canned or my Homemade Pumpkin Purée.
Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.

Here are some other homemade dog treats that are canine tested and approved!

Homemade Peanut Butter and Banana Pupcakes
Homemade Peanut Butter and Pumpkin Dog Treats

Pumpkin Cheese Cups
makes 24 cups and 24 garnish cookies

For the Cups
2 1/2 cups whole wheat flour
1/2 cup old-fashioned rolled oats
1 extra-large egg, at room temperature
1 cup water
1/2 cup all-natural nut butter

For the Filling
8 ounces cream cheese, at room temperature
1/2 cup canned or homemade pumpkin purée 

Preheat oven to 350°F. Spray a mini muffin pan with non-stick baking spray.

For the Cups
In a large bowl, combine the flour and oats. Add the egg, water, and nut butter; mix well and shape into a small round.

On a lightly floured surface, roll the dough into a 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out 24 circles. (Use remaining dough to cut or shape into cookie garnishes.) Press the rounds into the prepared muffin pan. Bake for 30 minutes. Let the cups cool in the pan for 2 minutes. Remove the cups to a wire rack to cool completely. 

For the Filling
Mix the cream cheese and pumpkin purée in a medium bowl using a hand-held mixer or wooden spoon. Fill cups with cream cheese mixture and garnish with cookies. 

Source: Yarod

Pumpkin Cheese Cups

By Nicole Prep: 20 minsCook: 30 minsCool Time: 1 hrTotal: 1 hr 50 mins Servings: 24 Canine tested and approved!

Equipment

• 24-cup mini muffin pan

Ingredients 

For the Cups

• 2 ½ cups whole wheat flour
• ½ cup old-fashioned rolled oats
• 1 extra-large egg, at room temperature
• 1 cup water
• ½ cup all-natural nut butter

For the Filling

• 8 ounces cream cheese, at room temperature
• ½ cup canned or homemade pumpkin purée

Instructions 

1. Preheat oven to 350°F. Spray a mini muffin pan with non-stick baking spray.

For the Cups

1. In a large bowl, combine the flour and oats. Add the egg, water, and nut butter; mix well and shape into a small round.
2. On a lightly floured surface, roll the dough into a ¼-inch thickness. Using a 2 ½-inch round cookie cutter, cut out 24 circles. (Use remaining dough to cut or shape into cookie garnishes.) Press the rounds into the prepared muffin pan. Bake for 30 minutes. Let the cups cool in the pan for 2 minutes. Remove the cups to a wire rack to cool completely.

For the Filling

1. Mix the cream cheese and pumpkin purée in a medium bowl using a hand-held mixer or wooden spoon. Fill cups with cream cheese mixture and garnish with cookies.

Nutrition

Calories: 131kcal, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 16mg, Sodium: 34mg, Potassium: 128mg, Fiber: 3g, Sugar: 1g, Vitamin A: 932IU, Vitamin C: 0.2mg, Calcium: 37mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.