These homemade, low-sodium pumpkin dog treats combine pumpkin, vegetable oil, old-fashioned oats, and whole wheat flour. Pumpkin is low in fat and a great source of fiber. Depending on the size of your treats, each will contain a scant 0.06mg of sodium. My calculations are based on the total mg sodium contanined in each ingredient divided by the number of dog treats I was able to make with one batch of pumpkin dough. I’ve used a 2-inch round biscuit cutter to achieve these results.
Homemade dog treats will last on your countertop for 2-3 weeks. To maintain freshness, place in a resealable plastic container for up to one month in your refrigerator. These treats can last up to two months in the freezer. To freeze, place in a sealed plastic bag. When ready to thaw, take out of the freezer and place in refrigerator for two days. Transfer to a dog treat jar.
1 cup pumpkin
1 cup water
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1 cup old-fashioned oats
3 1/2 cups whole wheat flour
Combine pumpkin, water, vegetable oil and ground cinnamon in a large mixing bowl. Gradually add the old-fashioned oats and whole wheat flour mixing until well combined, kneading if necessary. Roll dough on a lightly floured surface until 1/4 inch thick and use cookie cutters to cut shapes out of the dough. Place on an ungreased cookie sheet and bake for 25-30 minutes at 375 degrees Farenheit. Transfer to a wire rack to cool completely.