🎉 Introduction
Crunchy, oven-baked Tuna & Pumpkin Crisp Dog Biscuit Treats made with plain tuna in water, unsweetened pumpkin puree and whole grains. These small, protein- and fiber-forward biscuits offer a savory, lightly herbed flavor dogs enjoy and are designed as an occasional crunchy treat.
Easy to prepare in one bowl with simple pantry ingredients, this recipe yields about two dozen bite-size biscuits that stay crisp when stored properly. No added sugar, artificial sweeteners, or unsafe ingredients—just dog-safe pantry staples.
Perfect for training rewards or a special snack, they’re best given in moderation alongside your dog’s regular diet.
Prep is quick and the biscuits bake to a firm, crunchy texture that holds up well for outings or use in treat-dispensing toys.
🧰 Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Fork
- Rolling pin
- Small cookie cutter or knife
- Parchment paper
- Baking sheet
- Cooling rack
🛒 Ingredients
Wet ingredients
- 1 5 oz can (140 g), drained Tuna (canned in water), drained and flaked
- 1/2 cup Pumpkin puree (plain, unsweetened)
- 1 large Large egg
- 1 tablespoon Olive oil
- 1-2 tablespoons Water (as needed)
Dry ingredients
- 1 cup Rolled oats
- 1 1/4 cups Whole wheat flour
- 2 tablespoons Ground flaxseed
Toppings & finish
- 2 tablespoons Fresh parsley, finely chopped (optional, small amount)
👩🍳 Directions
Prepare
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and have a cooling rack ready.
- Drain the tuna thoroughly and flake with a fork in a medium mixing bowl so there are no large chunks.
Mix the dough
- Add the pumpkin puree, egg and olive oil to the flaked tuna; mix until combined.
- In a separate bowl, stir together the rolled oats, whole wheat flour and ground flaxseed until evenly distributed.
- Gradually fold the dry ingredients into the wet tuna–pumpkin mixture. If the dough feels too dry, add 1 tablespoon of water at a time until it holds together but is still firm enough to roll—do not over-hydrate.
Shape and bake
- Lightly flour a work surface with a little whole wheat flour or oats. Roll the dough to about 1/4-inch (6 mm) thickness using a rolling pin.
- Use a small cookie cutter (about 1 to 1.5 inches) or knife to cut bite-size biscuits. Place them on the prepared baking sheet about 1/2 inch apart.
- Optional: lightly press a pinch of chopped parsley onto each biscuit for a fresh scent and gentle flavor.
- Bake for 20–25 minutes, turning the baking sheet halfway through for even browning, until biscuits are firm and golden at the edges.
Cool and store
- Transfer biscuits to a cooling rack and allow them to cool completely—this helps them crisp up.
- Store fully cooled biscuits in an airtight container at room temperature for up to 5 days, or refrigerate up to 10 days. For longer storage, freeze in a sealed bag for up to 3 months.
Notes
Storage & Reheating
Storage & Reheating
Cool completely before storing to maintain crispness. Keep in an airtight container at room temperature up to 5 days or refrigerated up to 10 days. To refresh crunch, warm briefly in a 300°F oven for 3–5 minutes—watch closely to avoid over-browning.
Variations
Variations
Swap rolled oats for oat flour for a finer texture, or use brown rice flour if your dog tolerates it. Add a teaspoon of plain canned salmon (drained) instead of some tuna for variety. Omit parsley if your dog prefers plainer treats.
FAQs
FAQs
Are these biscuits suitable for small or large dogs?
Yes — cut sizes can be adjusted. For small dogs make 1-inch biscuits; for large dogs make slightly larger pieces. Adjust portions accordingly.
Can puppies eat these?
They can be offered to older puppies after 12 weeks, but introduce new foods slowly and in small amounts; consult your vet for specific guidance for young puppies.
What if my dog has a tuna or fish allergy?
Do not feed if your dog is allergic to fish. Substitute with an equal amount of plain cooked, unseasoned chicken if appropriate and approved by your veterinarian.
How often can I feed these treats?
These are occasional treats. Limit treats to no more than 10% of daily caloric intake and consider overall portions throughout the day.
Can I substitute ingredients like flour or oil?
Yes — whole wheat flour can be replaced with oat flour or a dog-safe gluten-free blend. Olive oil may be swapped for a teaspoon of fish oil or flax oil sparingly if preferred.
How should I store leftover biscuits safely?
Store in an airtight container in a cool, dry place. Refrigerate if you expect to keep them more than 5 days, or freeze for longer storage.
What portion size is appropriate?
Small dogs: 1 small biscuit per snack; medium dogs: 1–2; large dogs: 2–3. Adjust based on size, activity level and caloric needs.
Any tips for easier preparation?
Use oat flour (pulse rolled oats in a blender) for faster rolling and less sticking. Chill dough 10 minutes if it’s sticky before rolling.
When should I NOT feed these biscuits?
Avoid feeding if your dog has known sensitivities to fish, wheat or flaxseed, or if your vet has placed your dog on a restricted diet. Also avoid if biscuits contain added unsafe ingredients.
Should I consult my veterinarian before feeding?
Yes — consult your veterinarian if your dog has health conditions, specific dietary needs, or is on a therapeutic diet before introducing new treats.
Conclusion
Conclusion
These Tuna & Pumpkin Crisp Dog Biscuit Treats are designed as an occasional, crunchy treat—not a complete diet. Introduce new foods gradually and monitor for any adverse reactions. For dogs with health issues or special diets, consult your veterinarian before offering new homemade treats.
Reminders
Occasional treat only. Not a complete diet. Introduce new foods gradually. Consult a veterinarian for dogs with health conditions.
Tuna & Pumpkin Crisp Dog Biscuit Treats
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and have a cooling rack ready.
- Drain the tuna thoroughly and flake with a fork in a medium mixing bowl so there are no large chunks.
- Add the pumpkin puree, egg and olive oil to the flaked tuna; mix until combined.
- In a separate bowl, stir together the rolled oats, whole wheat flour and ground flaxseed until evenly distributed.
- Gradually fold the dry ingredients into the wet tuna–pumpkin mixture. If the dough feels too dry, add 1 tablespoon of water at a time until it holds together but is still firm enough to roll—do not over-hydrate.
- Lightly flour a work surface with a little whole wheat flour or oats. Roll the dough to about 1/4-inch (6 mm) thickness using a rolling pin.
- Use a small cookie cutter (about 1 to 1.5 inches) or knife to cut bite-size biscuits. Place them on the prepared baking sheet about 1/2 inch apart.
- Optional: lightly press a pinch of chopped parsley onto each biscuit for a fresh scent and gentle flavor.
- Bake for 20–25 minutes, turning the baking sheet halfway through for even browning, until biscuits are firm and golden at the edges.
- Transfer biscuits to a cooling rack and allow them to cool completely—this helps them crisp up.
- Store fully cooled biscuits in an airtight container at room temperature for up to 5 days, or refrigerate up to 10 days. For longer storage, freeze in a sealed bag for up to 3 months.
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