Pumpkin Carrot Crunchers
Golden, crispy, and packed with pumpkin — the tailgate treat your pup is going to fight you for.
"I shape these into beer cans because it makes me laugh. Monkey does not care what shape they are. She just wants me to hurry up."
Chris Schmidt · The Chef Series
Ingredients
- 1 cup whole wheat flour
- 1 cup barley flour
- ½ cup nutritional yeast
- ½ cup pure pumpkin or carrot puree
- 2 large eggs
How to make them
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine the wet ingredients — pumpkin (or carrot) puree and eggs — until smooth.
- Gradually add the dry ingredients (both flours and nutritional yeast), stirring until a stiff dough forms.
- Fill beer can-shaped silicone molds, or roll out the dough and use cookie cutters in any shape you like.
- Bake for 20 to 25 minutes, until golden and crispy.
- Cool completely before serving — preferably overnight for the best crunch.
Keep them happy
Store in an airtight container at room temperature for up to two weeks, or freeze for longer. Always use pure pumpkin puree — not pumpkin pie filling, which contains sugar and spices that aren't safe for dogs. Nutritional yeast (the flaky kind, not brewer's yeast) is what gives these their savory umami depth — Monkey requested we mention that specifically.
Meet the Makers
Chris Schmidt
The Chef
Chris Schmidt is a Dallas-based chef who's currently launching a hot sauce brand and spends most of his free time on foodie trips across the South. He got into dog-friendly cooking when Monkey started stealing scraps off his counter. He still can't figure out how she gets up there.
Monkey
The Taste Tester
A loyal chihuahua with strong opinions and a permanent spot under the prep counter. Approves only the recipes that make it into print.
★ Also in the Tailgate Collection ★
