Store-bought dog treats are expensive for what they are, and half the time the ingredient list looks like a science project. Homemade cookies fix that problem fast without turning your kitchen into a baking war zone.
These pumpkin banana dog cookies are the kind of simple recipe you make once, then keep repeating because it just works. They’re soft enough for most dogs, smell great while baking, and you only need three basic ingredients.
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What Makes This Recipe Shine
This recipe shines because it’s ridiculously easy while still feeling like you actually made something nutritious. No fancy flours, no weird binders, no confusing steps, and no ingredient that makes you pause and think, “Wait… can dogs even eat that?” It’s basically a beginner-friendly win.
Pumpkin and banana are both ingredients that dogs tend to love without needing any extra flavor tricks. Pumpkin has that mild earthy smell that somehow drives dogs crazy, and banana adds natural sweetness without adding sugar. You don’t need honey, syrup, or anything sticky and unnecessary.
The texture is one of my favorite parts about these cookies. They bake up slightly chewy in the middle if you keep them thicker, or crunchy if you flatten them and bake a little longer. That flexibility matters because some dogs love a good crunch, while others act like their teeth are made of glass.
Nutrition-wise, these treats aren’t trying to be a “complete meal,” but they do offer real benefits. Pumpkin supports digestion, especially for dogs with sensitive stomachs or random poop drama. Banana adds potassium and fiber, plus it gives the dough natural structure so you don’t need eggs.
I also like that these cookies don’t rely on peanut butter. Don’t get me wrong, peanut butter is great, but it’s in every dog recipe on the planet. Sometimes you want something lighter that doesn’t leave your dog licking the floor like it’s a crime scene.
And honestly, the smell while baking is pleasant. It doesn’t smell like dog food, which is a small but important victory. It’s more like a mild pumpkin bread vibe, just without the sugar and cinnamon.
Ingredients You’ll Need
- Pure pumpkin puree (unsweetened)
Make sure it’s plain pumpkin, not pumpkin pie filling, because pie filling contains sugar and spices that aren’t good for dogs. - Ripe banana
The riper the better because it mashes easier and naturally sweetens the cookies without any added junk. - Oats (rolled oats or quick oats)
Oats are dog-safe, gentle on the stomach, and they help bind everything into a workable dough.
Step-by-Step Instructions
Step 1: Prep Your Baking Setup
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and saves you from scraping baked pumpkin goo off a tray later.
If you don’t have parchment paper, a lightly greased baking sheet works too, but parchment makes life easier and keeps the cookies baking more evenly.
Step 2: Mash the Banana Until Smooth
Peel your ripe banana and mash it in a mixing bowl using a fork. Keep mashing until it turns into a thick paste with only small lumps.
Those tiny banana lumps are fine, but big chunks can make the dough uneven and cause some cookies to bake softer than others.
Step 3: Add Pumpkin Puree and Mix
Add the pumpkin puree into the bowl with the mashed banana. Stir it well until the mixture looks smooth and creamy, almost like baby food.
This step matters because if the banana and pumpkin aren’t evenly mixed, you’ll end up with cookies that bake inconsistently and crumble too easily.
Step 4: Stir in the Oats
Pour the oats into the bowl and mix until a thick dough forms. The dough should feel sticky but not runny, and it should hold its shape when you scoop it.
If your mixture feels too wet, add a little more oats one tablespoon at a time until it thickens up.
Step 5: Let the Dough Rest Briefly
Let the dough sit for about 5 minutes before shaping cookies. Oats absorb moisture slowly, and resting helps everything firm up naturally.
This small step makes shaping easier and prevents the cookies from spreading too much in the oven.
Step 6: Shape the Cookies
Scoop small portions of dough and roll them into balls, then flatten them into cookie shapes on the baking sheet. Aim for about 1 to 2 tablespoons of dough per cookie.
Flatten them a bit because they won’t spread like human cookies, and you want them to bake evenly from center to edge.
Step 7: Bake Until Set
Bake the cookies for 18 to 25 minutes, depending on thickness. Thicker cookies stay softer, while thinner ones get crispier around the edges.
You’ll know they’re done when the tops look dry and the bottoms feel firm when you gently lift one with a spatula.
Step 8: Cool Completely Before Serving
Remove the cookies from the oven and let them cool on the tray for 10 minutes, then transfer them to a cooling rack. Don’t skip this part because they firm up a lot as they cool.
Never give your dog a warm cookie straight from the oven, because even slightly hot pumpkin can burn their mouth and they won’t exactly complain politely.
Step 9: Store Properly
Once fully cooled, store them in an airtight container. If you keep them at room temperature, they’ll stay good for a few days, but the fridge works better for longer storage.
For best freshness, refrigerate them and use within a week, or freeze them if you want them to last longer.
Common Mistakes to Avoid
One of the biggest mistakes people make is using pumpkin pie filling instead of pure pumpkin puree. Pie filling often contains sugar, nutmeg, and other spices that are not dog-friendly. It’s an easy mistake, but it’s one you definitely want to avoid.
Another common issue is using an unripe banana. A firm banana doesn’t mash well and doesn’t add enough sweetness or binding power. You’ll end up with dough that falls apart and cookies that crumble like sad little rocks.
Overbaking is also a classic problem. People think dog treats need to be baked forever to be safe, but that’s how you end up with cookies that are hard enough to double as doorstops. Unless your dog is a heavy-duty chewer, aim for firm but not rock-solid.
On the flip side, underbaking can create cookies that feel done on the outside but stay mushy inside. If the center is too wet, the treats won’t store well and may spoil faster. You want them baked through and set.
A sneaky mistake is making the cookies too large. Big cookies take longer to bake evenly, and the center stays soft while the outside dries out. Smaller cookies also make portion control easier, which matters more than people like to admit.
Lastly, don’t add salt, sugar, cinnamon, or “extra flavor” out of habit. Dogs don’t need that stuff, and some spices can be irritating or unsafe in large amounts. This recipe is already tasty for them without you trying to turn it into a bakery masterpiece.
Alternatives & Substitutions
If your dog has trouble with oats, you can swap them with oat flour for a smoother cookie texture. You can make oat flour by blending oats in a food processor, which feels fancy but takes about ten seconds. The cookies come out softer and less chunky, which some dogs prefer.
For a grain-free version, you can use coconut flour, but you’ll need less of it because it absorbs moisture like crazy. Start with small amounts and mix slowly until the dough becomes thick. Coconut flour can make the cookies slightly drier, so don’t overdo it.
If your dog can’t handle banana, you can replace it with unsweetened applesauce. Applesauce gives a similar soft texture and mild sweetness without the banana flavor. I’ve tried this version, and it works well, but the cookies come out a bit softer.
You can also add a little protein boost by mixing in plain Greek yogurt, but only if your dog tolerates dairy. It adds creaminess and makes the cookies softer, though it can shorten shelf life. If your dog has a sensitive stomach, I’d skip dairy and keep it simple.
For dogs that love meaty flavors, you can add a spoonful of unsalted bone broth and reduce pumpkin slightly to keep the dough balanced. This gives a stronger smell that picky dogs go wild for. It’s basically like cheating, in a good way.
If you want a little crunch, you can mix in a tablespoon of ground flaxseed. It adds fiber and healthy fats, and it slightly firms up the texture. Just don’t dump in too much or the cookies can turn dry and crumbly.
FAQ
Can I give these pumpkin banana cookies to puppies?
Yes, most puppies can handle these cookies as long as they’re eating solid food and don’t have known allergies. Keep the cookie size small and start with a little piece to see how their stomach reacts.
Puppies have sensitive digestion, so don’t go full cookie factory on day one.
How many cookies can my dog eat per day?
That depends on your dog’s size and diet, but I usually treat these as a snack, not a meal replacement. For a small dog, one cookie a day is plenty, while medium to large dogs can handle two or three.
If your dog starts acting like a cookie addict, cut back a bit because calories still count.
Do these cookies need to be refrigerated?
They don’t absolutely have to be, but refrigeration helps them stay fresh longer. Since pumpkin and banana are moist ingredients, room-temperature storage can lead to faster spoilage.
If you want them to last the full week, the fridge is the safer move.
Can I freeze pumpkin banana dog cookies?
Yes, and freezing works really well for this recipe. Let the cookies cool completely, then store them in a freezer-safe bag or container.
When you want to serve one, thaw it at room temperature or pop it in the fridge overnight.
Are oats safe for dogs?
Oats are generally safe for dogs and are often used in dog treats because they’re gentle and easy to digest. They also provide fiber, which can help with digestion.
If your dog has grain sensitivity, start with a small amount or try a grain-free alternative.
What if my dough is too sticky to shape?
Sticky dough usually means your oats haven’t absorbed enough moisture yet. Let the dough rest for five more minutes, and it should firm up naturally.
If it still feels messy, sprinkle in more oats one tablespoon at a time until it becomes easier to handle.
Can I make these cookies crunchy instead of soft?
Yes, and it’s actually pretty easy. Flatten the cookies thinner and bake them a little longer, then leave them in the turned-off oven with the door cracked for extra drying.
That trick helps pull out moisture and gives you a firmer, crunchier treat without burning them.
Final Thoughts
These pumpkin banana dog cookies are one of those recipes that feels almost too easy, but your dog won’t care about that part. They taste good, smell great while baking, and the ingredient list is refreshingly simple.
If you like having a go-to treat you can whip up without thinking, this one deserves a permanent spot in your routine. Honestly, it’s the kind of recipe that makes store-bought treats feel a little pointless.
I’m Pallab Kishore, the owner of Little Pets Realm — an animal lover and pet care enthusiast sharing easy tips, healthy recipes, and honest advice to help every small pet live a happy, healthy, tail-wagging life.