17 Halloween Dog Treats Recipes

Is your dog drooling over trick-or-treaters crunching on Halloween candy, with their big eyes silently begging you for a taste of the spooky season?

We hope you are preparing something special for your furry friend, too, when it comes to such annual celebrations.

This year, we are encouraging you to include your dog in the October 31^st fun by making Halloween dog treats at home.

We understand the convenience of store-bought spooky goodies for your dog, but your dog’s health should always have priority over such.

With these homemade Halloween dog treats, you can rest assured that you are putting healthy ingredients in your pup’s recipes.

Homemade recipes allow you to avoid toxic chocolates and artificial sweeteners, as well as unknown ingredients found in many Halloween candies.

Continue reading this guide to discover our collection of 17 Halloween dog treats recipes featuring dog-safe ingredients such as pumpkin, banana, and many more.

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17 Halloween Dog Treats

1. Pumpkin Halloween Dog Treats DIY

Ingredients

• 1 ½ cups whole wheat flour (or oat flour)
• 1 egg
• ½ cup pumpkin puree (not pie filling)
• 1 tbsp peanut butter (without xylitol)

Instructions

1. Preheat oven to about 350°F, and have a cookie sheet or silicone mold ready before mixing the dough.
2. Mix the flour, egg, pumpkin, and peanut butter in a large bowl until you have a thick smooth dough with no dry spots.
3. If the dough is too sticky to work with, you can add more flour, a tablespoon at a time, until it is stiff enough to press or roll without sticking.
4. Press dough into Halloween silicone molds or roll it out to ½ inch thick and use cookie cutters.
5. Place the shaped dough onto the baking sheet and bake for approximately 30 minutes, or until golden brown and firm.
6. Cool completely in the mold or on the baking sheet before removing, and store in an airtight container for up to 5 days or refrigerate for longer.

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2. Pumpkin and Peanut Butter Treats

Ingredients

• 1 sweet potato
• 140g whole wheat flour
• 140g peanut butter (xylitol-free)
• 1 cooking pumpkin
• Pinch of cinnamon

Instructions

1. Peel and dice the sweet potato. Bring to a boil until the potatoes can be pierced easily with a fork.
2. Remove from the heat and allow to cool. Once the potato is cooled, mash with a fork or potato masher until smooth.
3. Peel, dice, and puree the pumpkin with a food processor or blender until a smooth, even consistency is achieved.
4. Mix the mashed potato, pumpkin puree, peanut butter, flour, and a pinch of cinnamon in a large bowl to form a dough.
5. Lightly flour your working area and roll the dough until it is roughly ½ inch thick. Use Halloween-shaped cookie cutters to cut the biscuits.
6. Place the biscuits on the parchment paper-lined baking tray with a small space between each. Bake in the oven for 15 to 20 minutes, or until the treats are firm and slightly golden brown on the outside.
7. Allow to cool completely and serve. The biscuits can be kept in an airtight container for a couple of days or in the fridge for longer.

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3. Mummy and Mummy Bone Dog Treats

Ingredients

• Your favorite roll-and-cut dog treat dough
• Carob powder and water
• Small amount of reserved dough
• Natural tinting options like turmeric or wheatgrass powder

Instructions

1. Preheat the oven and prepare the dough according to your favorite recipe for rolled and cut-out dog treats. Reserve a small amount of dough for optional eyes.
2. Roll out the dough on a floured surface and cut with a bone cutter or small round cutter, and set the cut pieces on a lined baking tray.
3. Use a knife to very lightly and shallowly score parallel lines across each treat piece.
4. Mix a small amount of carob powder with water to a thin wash and lightly brush it over the scored lines of dough to darken them.
5. Mix the reserved dough with turmeric, wheatgrass, or another natural food color and form small balls.
6. Attach the balls to the treats with a toothpick and then add a dot of the wash to create pupils.
7. If your dough needs to be chilled, do so before baking in the oven as directed in the recipe for your base dough. Allow the treats to cool completely.

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4. Pumpkin Peanut Butter Cutout Cookies with Dog-Safe Icing

Ingredients

• Treats
• 5 cups oat flour
• 1 cup canned pumpkin purée
• 2 eggs
• ½ cup natural unsweetened creamy peanut butter

Icing

• 1 plant-based food coloring variety pack
• 2 tsp activated charcoal powder
• 1 tsp honey
• 2 – 3 tbsp cornstarch, arrowroot powder, or tapioca starch

Instructions

1. Preheat oven to 350°F. Line a baking tray with parchment paper or grease it with oil so the treats don’t stick to the tray.
2. Combine pumpkin, peanut butter, eggs, and oat flour in a large bowl. Stir until the dough forms and there are no dry spots of flour.
3. Transfer the dough to a parchment paper-covered surface and roll to about ½ inch thick with your favorite cookie cutters.
4. Place shapes on the prepared tray and re-roll the scraps, then continue cutting until all the dough is used up.
5. Bake for 20 to 25 minutes, then transfer to a wire rack and allow to cool completely before icing.
6. Prepare the icing by stirring your choice of food color (or charcoal for black) with the honey and 2 tbsp of starch until smooth.
7. If the icing is too thin, add more starch. Drizzle icing over the cooled treats with a spoon.

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5. Pumpkin Ginger Dog Biscuits

Ingredients

• 3 cups whole wheat flour
• ½ tsp ground ginger
• ½ cup unsweetened pumpkin
• 1 large egg, beaten
• 1 tbsp coconut oil
• ¼ to ½ cup water

Instructions

1. Heat oven to 275°F and set a clean baking sheet aside.
2. In a small bowl, combine flour and ginger. In a second bowl, whisk together pumpkin, egg, and melted coconut oil until thoroughly combined.
3. Fold wet ingredients into dry, then gradually add water, 1 tablespoon at a time, until a workable dough forms>
4. Roll out dough on a floured surface to ¼-inch thickness and cut into desired shapes using cookie cutters.
5. Arrange cutouts 2 inches apart on the baking sheet and bake for 2½ hours, or until browned on the bottom and biscuits feel dry to the touch.
6. Cool biscuits completely on a wire rack before storing in an airtight container.

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6. Cinnamon Pumpkin Bites

Ingredients

• 150g fresh pumpkin or squash
• 300g gluten-free flour (buckwheat or quinoa flour)
• 2 large eggs
• 2 tbsp almond or cashew butter
• ½ tsp sea salt
• ½ tsp ground cinnamon

Instructions

1. Preheat the oven to about 350°F. Line a baking tray with parchment or dust with a little flour.
2. Cut the pumpkin in half, remove the seeds, and peel. Dice the pumpkin and boil, covered, for 15-20 minutes or until soft.
3. Drain the pumpkin and mash or blend to a smooth consistency. Combine with the eggs, nut butter, flour, salt, and cinnamon.
4. Mix to form a dough, adding a little extra water or flour if the dough is too dry/sticky to roll and hold its shape.
5. Roll out the dough on a lightly floured surface to a thickness of about 0.5–1cm. Cut small shapes using your smallest cookie cutter.
6. Place the cookies on a baking tray and bake for 20 minutes or until the treats are firm and lightly golden.
7. Allow to cool completely before transferring to an airtight jar where they will keep for up to one week. They will also keep longer in the fridge.

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7. Frozen Candy Corn Dog Treats

Ingredients

• 1 – 2 small bananas
• 1 cup plain non-fat yogurt
• ½ cup canned pumpkin
• Silicone ice cube tray

Instructions

1. Spray an ice cube tray with cooking spray. Fill each mold about one-third full with the plain yogurt. Freeze for 1 to 2 hours or until firm.
2. Stir the ½ cup yogurt and canned pumpkin together in a bowl until well mixed. Pour over the frozen yogurt in each mold. Leave some room at the top for the final layer.
3. Freeze for 1 to 2 hours or until firm. Spoon the mashed banana and remaining yogurt over each mold.
4. Freeze until the final layer is firm, then remove from the mold and store in a freezer-safe container.

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8. Pumpkin Molasses Halloween Dog Cookies

Ingredients

• ½ can 100% pumpkin purée
• ½ tsp cinnamon
• ½ tbsp freshly grated ginger
• 1 tbsp blackstrap molasses
• 1½ cups oat flour

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix the pumpkin, molasses, cinnamon, and ginger.
2. Add the oat flour and stir with a spoon or your hands until a dough comes together. Cover with a clean tea towel and let rest for 10 minutes.
3. Roll the dough to ⅛ – ¼ inch thick on a floured surface. (You may need to add a bit more flour to the dough if it’s sticking.)
4. Using floured cookie cutters in the sizes that are appropriate for your dog, cut out shapes.
5. Roll up the scraps and re-roll out the dough to cut out more cookies, until all the dough has been used.
6. Transfer the treats to the lined baking sheet and bake for 20 – 25 minutes. After that time, turn the oven off and leave the cookies in the oven for an additional 45 – 60 minutes to finish drying.
7. Once the cookies are completely cooled and crisp, store them in an airtight container in the fridge for up to 2 weeks, or in the freezer for longer.

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9. DIY Fall Dog Treats

Ingredients

• ½ cup plain Greek yogurt
• ½ cup canned pumpkin
• 1 tsp turmeric
• Silicone mold

Instructions

1. In a mixing bowl, stir the Greek yogurt, pumpkin, and turmeric together until smooth and combined well.
2. Place your silicone mold on a tray or cutting board to make it easier to move once it is full. Fill each compartment of the mold with the mixture, but do not overfill the edges.
3. Move to your freezer and freeze until solid, about 4 hours.
4. Remove the treats from the mold and enjoy as needed; keep leftovers in a freezer-safe container.

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10. Pumpkin Banana Dog Treats Recipe

Ingredients

• ¾ cup pumpkin purée
• 1 banana
• 1 egg
• 2 to 2½ cups flour
• ¼ cup oats
• Green beans, cut in half

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper. This will help keep them from sticking and over-browning.
2. Mix the pumpkin, banana, and egg in a bowl until fully combined and smooth.
3. Slowly mix in the flour until the dough is fully combined and has a soft cookie-dough consistency. Fold in the oats.
4. Roll the dough into ping pong ball-sized balls, flatten slightly, and place on the lined baking sheet.
5. Gently press each round with a fork to make a texture, and press a halved green bean into the top of each one like a stem.
6. Bake for 15 – 18 minutes or until the edges start to brown and the treats are slightly firm.

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11. Pumpkin Peanut Butter Dog Biscuits

Ingredients (Large Batch)

• 5 cups whole wheat flour
• 1½ cups pumpkin purée
• 4 eggs
• 4 tbsp creamy peanut butter
• 1 tsp salt
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line cookie sheets with parchment paper or lightly flour your surface for easy clean up.
2. Mix the flour, salt, and cinnamon in one bowl and the pumpkin, eggs, and peanut butter in another until smooth and well mixed.
3. Add the flour mixture to the pumpkin mixture and stir until a stiff dough forms. Add more pumpkin purée if necessary, 1 tablespoon at a time, until it holds together.
4. Divide the dough into sections and roll out on a floured surface to ¼ inch thickness. Roll it as evenly as you can for an even bake.
5. Cut out treats with your cookie cutters and place them on your prepared cookie sheets, a few centimeters apart.
6. Bake 20 – 25 minutes, until bottoms are golden and treats are firm to the touch. Cool completely, to fully harden.
7. These will keep in an airtight container for up to 1 – 2 weeks, or freeze for longer. Makes a lovely gift tied with a simple tag when stored in jars or bags.

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12. Triple Threat Halloween Twists

Ingredients

• 2½ cups flour (plus extra as needed)
• 1 cup warm water
• ½ banana
• 2 tsp honey
• 2 heaping tsp dog-safe peanut butter
• Food coloring (optional)

Instructions

1. First, create a crumbly dough with flour and warm water in a large bowl, then divide that dough into three equal parts for the flavored layers.
2. Mash the banana in one bowl, then mix in food coloring if you’d like. Mix until smooth, adding a little more flour until the dough is no longer sticky and dry enough to roll.
3. To the second portion, add the honey and food coloring (optional). Mix until incorporated, adding more flour until the dough is firm and not sticky.
4. Mix the peanut butter into the last dough ball and add a little more flour if needed to make all three doughs the same consistency for easy rolling and shaping.
5. Roll each dough into long ropes of equal size and twist the three ropes together. Slice the twisted log into small, bite-sized pieces.
6. Arrange the treats on a lightly floured baking sheet and bake at 350°F for 20 minutes, or until firm and golden brown
7. Allow the treats to cool completely before storing or serving, and resist the urge to leave them unattended while they cool, if you know what we mean.

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13. Homemade Dog Treats with Pumpkin and Applesauce

Ingredients

• 1 cup pumpkin purée (no added sugar or spices)
• ½ cup unsweetened applesauce
• 2½ cups whole wheat flour (or gluten-free substitute)
• ½ tsp cinnamon (optional)

Instructions

1. Set your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Mix the pumpkin purée with the applesauce in the bowl until you get a smooth consistency.
3. Mix in the flour and cinnamon, adding enough to form a stiff dough that can be rolled without sticking.
4. Roll out the dough to ¼ inch thickness on a floured surface, adding more flour if the dough is too sticky or wet.
5. Cut the dough into shapes using cookie cutters and place on the prepared baking sheet, leaving a little space between each.
6. Bake for 25 to 30 minutes, or until the edges of the treats are golden brown and the center is set.
7. Allow to cool completely on a wire rack before serving or storing in an airtight container.

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14. Pumpkin Applesauce Cutout Biscuits

Ingredients

• 3½ cups all-purpose flour (420g)
• 1 cup pumpkin purée (244g)
• 1 large egg
• ½ cup unsweetened applesauce (113g)

Instructions

1. Heat oven to about 350°F and line a baking sheet with parchment paper. This ensures the treats bake evenly and prevents them from sticking.
2. Whisk the egg with the pumpkin purée and applesauce in a mixing bowl until they combine into a smooth mixture.
3. Add the flour and mix with a spoon or your hands until a soft and uniform dough forms that holds together without sticking to your hands.
4. Sprinkle a little flour on your counter and rolling pin. Knead the dough briefly, and roll it out to ⅛ inch thick.
5. Use your favorite cookie cutter to cut shapes from the dough. Re-roll the scraps and repeat until all the dough is used.
6. Place the treats on the baking sheet and bake for about 18 minutes or until they just start to turn golden brown around the edges.
7. Cool the treats completely on the baking sheet before serving or storing in an airtight container.

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15. Stuffed Jack‑O‑Lantern Bell Pepper Treats

Ingredients

• Orange bell peppers
• A defrosted pack of your dog’s favorite recipe

Instructions

1. Before you start, cut off the tops of each bell pepper and clean out the seeds.
2. Cut jack‑o‑lantern features on the side of each pepper with a small knife. The “cut‑outs” make a fun surprise treat for your dog.
3. Put each pepper on a cutting board or tray with the top down, and spoon the meal into the carved Jack‑O‑Lantern, packing the meal in.
4. Set each pepper on a flat tray, and as you set up, keep it in the refrigerator or at room temperature for serving it fresh and safe.

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16. No Bake Dog Treats for Halloween

Ingredients

• ½ cup coconut flour
• 4 tbsp natural, sugar-free peanut butter
• 8 tbsp canned pumpkin purée
• ½ tsp cinnamon
• ¼ tsp ground ginger
• Finely shredded coconut or powdered carob

Instructions

1. Mix coconut flour with peanut butter, pumpkin puree, cinnamon, and ground ginger in a large bowl.
2. Stir until it forms a dough that you can mold. Be sure to add more peanut butter if it’s too dry to touch.
3. Pinch off bits of dough, and roll into balls about the size of a bite. Roll in the palm of the hand to make a hold shape.
4. Roll each ball in either finely shredded coconut or powdered carob, making sure it is completely coated all over. Place on a plate or tray and refrigerate for 30 minutes.
5. Store in an air-tight container in the fridge for up to a week, or freeze.

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17. Pumpkin Banana Pupcakes with Fluffy Frosting

Ingredients

Pupcakes

• 2 ripe bananas
• ½ cup xylitol-free peanut butter
• ⅓ cup honey
• 2 eggs
• 1½ cups self-raising flour
• 2½ tsp sugar (optional)
• ¼ cup olive oil
• ¾ cup water

Frosting

• 500g pumpkin
• ½ cup plain yogurt
• 12 – 15 small dog biscuits

Instructions

1. Preheat oven to about 356° Fahrenheit and line cupcake tin with paper liners or grease each cup very lightly.
2. Put mashed bananas into a large mixing bowl and mix in peanut butter, honey, and eggs, stirring until creamy and smooth.
3. Stir in flour, sugar (if using), olive oil, and water. Beat with an electric mixer (or vigorously with a spoon) until batter is smooth.
4. Fill cupcake cups about two-thirds full with batter and bake for 20 – 25 minutes until golden brown and firm. Remove from oven and set aside.
5. Put diced pumpkin in a saucepan, add water to cover, and boil until very soft. Drain and return to the pan. Add yogurt and mash, using an electric beater, until smooth, fluffy, and spreadable.
6. Let the pupcakes cool, then frost each one with the pumpkin yogurt mixture. Place a small dog biscuit on top of each for added fun.

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Conclusion

We hope you and your furry friend have been enjoying some tasty homemade Howl-o-ween treats.

The good news is that our recipe features ONLY ingredients you can pronounce and are 100% good for your pup.

Just as a reminder, these treats should remain just that – treats. They should not be more than 10 percent of your dog’s daily calories.

Snap a picture of your best friend enjoying their tasty Halloween dog treats and share with us on our socials @fursnpaws.dxb.

One last thing, perhaps the most important. Make sure to ask your vet about the new ingredients before trying a new treat.

Your vet will assess your dog’s condition and advise on possible ingredient restrictions to prevent problems. Happy Howl-o-ween!

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