Ingredients
- 1 cup pumpkin puree
- 1/2 cup natural peanut butter (unsweetened, xylitol-free)
- 1 egg
- 2 cups whole wheat flour (or substitute with oat flour)
- Greek yogurt (for coating)
Instructions
- Prepare the batter: In a large mixing bowl, combine pumpkin puree, peanut butter, and egg. Mix well until creamy. Gradually fold in the flour until fully incorporated.
- Shape the cake pops: Roll the mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- Chill in the freezer: Pop the baking sheet into the freezer for about 30 minutes to help the cake pops hold their shape when coated.
- Coat with yogurt: Once firm, melt some Greek yogurt and dip each cake pop, ensuring it’s fully coated.
- Decorate (optional): Sprinkle crushed dog-safe treats or finely chopped fruits on top for an extra touch.
- Final freeze: Return the pops to the freezer for another 15 minutes to firm up the coating.
- Serve and enjoy: Offer them to your pet and keep some for later.
Notes
Always use dog-safe ingredients and avoid xylitol. These pops can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dog Treats
- Method: Chilling and Coating
- Cuisine: American
- Diet: Dog-friendly