Pumpkin & Banana Dog Treats – Grain and Dairy Free!

Pumpkin & Banana Dog Treats from TheLazyPitBull.comIt's the time of the year when we're surrounded by pumpkin everything: pumpkin spice lattes, pumpkin pie, pumpkins turned into Jack-o-Lanterns, you name it. Everyone's enjoying the fun of Fall, so why shouldn't our dogs get in on the fun, too?

These pumpkin and banana dog treats are not only delicious, but they're also healthy. I love being able to offer my girl Nike a yummy cookie that's both grain free and dairy free. She's not so concerned about the healthiness of the treat; she just wants as many as I'm willing to give her.

That said, you won't mind giving your mutt a lot of these cute little goodies. Check out this fun and simple recipe (just 3 ingredients!), and then whip up a batch just in time for Halloween. They're also great for Thanksgiving, too!


1 ripe banana
1/4 cup pumpkin puree
1/2 cup coconut flour


1) Preheat oven to 350 F.
2) Add all ingredients to a large bowl and mix well until combined.
3) Next, place dough on parchment paper and knead until no longer crumbly.
4) Using a rolling pin, roll out dough to 1/4 inch thickness.
5) Cut treats using these adorable heart shaped cookie cutters or even this cute pumpkin cookie cutters, which are perfect for the season, and place on a parchment lined cookie sheet.
6) Bake for 20 minutes, then let cool completely before sharing.
7) Store uneaten treats in airtight container for 4 days or in a freezer for up to 3 months.

Be sure to download my totally free, totally adorable printable recipe card, perfect for saving your favorite pet recipes! Enjoy!

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Positively Expert: Christina Berry

Christina Berry is a wife, mom, Virtual Assistant and Social Media Strategist, movie lover, recovering Diet Dr. Pepper addict, and planner junkie. She blogs about pet-friendly living, responsible dog ownership, and Pit Bull advocacy at The Lazy Pit Bull.


One thought on “Pumpkin & Banana Dog Treats – Grain and Dairy Free!

  1. Janet

    I baked these cookies, with some minor changes tonight. I didn't have banana, so I substituted more pumpkin. The dough was extremely crumbly, so I added a little coconut oil and kneaded for a long time. My cookie cutters were teeny tiny, so I reduced the temperature to 335℉ and baked for 20 minutes.

    My little dog was drooling and staring at the oven as they baked. He's already had 4 tonight and keeps asking for more.

    The cookies turned out slightly crunchy on the outside and slightly soft on the inside. I didn't want to bake them longer because the bottoms were getting brown. If I wanted them completely crunchy, should I bake longer at a lower temperature?

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