Preheat the oven to 375 degrees Fahrenheit and prepare two large baking sheets with parchment paper or a siicone baking mat.
Whisk the peanut butter and pumpkin together in a large bowl until combined.
Whisk an egg into the pumpkin mixture until combined.
Add the flour, baking soda, and flaxseed meal to the mixture and mix in with a wooden spoon until no streaks of flour remain.
Roll the cookie dough out onto a floured surface into a ⅛-inch thick round. Cut out cookie shapes with the cookie cutters and place 1 ½-2 inches apart on the baking sheet.
Complete with the rest of the dough, re-rolling the scraps and re-flouring the surface as needed.
Bake the cookies until the bottoms of the cookies just start to turn golden brown.
Remove the cookie sheets from the oven and place them on a wire cooling rack until cooled to room temperature.
Notes
1.. These dog treats store covered at room temperature for 3-4 days, covered in the refrigerator for up to 10 days, and frozen in a freezer-safe container for up to 3 months. 2. For best results, use all-natural peanut butter. Also, make sure your peanut butter doesn't have any xylitol, either, as it is dangerous to dogs!3. Use canned pureed pumpkin for this recipe, not canned pumpkin pie filling. The pie filling as added sweeteners, spices, and other ingredients that aren't necessary for this recipe.
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