Here'a great holiday recipe from Roberta Dean, owner of Capers Catering in Los Angels and a top chef in the book. Try it, your pups will adore it!


PAW PRINT PUMPKIN BISCUITS

PREHEAT OVEN TO 325 (300 IF USING A CONVECTION OVEN)

1 CUP PLAIN CANNED PUMPKIN PUREE

1 CUP PEELED, 1/4” DICED, LIGHTLY BLANCHED FRESH PUMPKIN

1/2 CUP ROASTED PUMPKIN SEEDS, COARSELY CHOPPED

1 CUP QUICK-COOKING OATS

2 CUPS WHOLE-WHEAT FLOUR

1 CUP ALL-PURPOSE FLOUR

1/2 TEASPOON CINNAMON

1/2 CUP MOLASSES

1/2 CUP HONEY

1/2 CUP UNSWEETENED APPLESAUCE

1/2 CUP CANOLA OIL

MIX IN A LARGE BOWL

ADD WATER TO ACHIEVE A CHOCOLATE-CHIP COOKIE LIKE

CONSISTENCY

DROP BY TEASPOONS (FOR THE PETITE PUPPIES) AND

TABLESPOONS (FOR THE BIG GUYS) ONTO BAKING SHEETS

LINED WITH PARCHMENT PAPER ABOUT 2” APART

FLATTEN INTO ROUNDS WITH A FORK IN A CROSS-HATCH

PATTERN

BAKE FOR 10 MINUTES

SWITCH THE BAKING SHEETS FRONT TO BACK, TOP TO BOTTOM

BAKE FOR 5-10 MINUTES LONGER UNTIL GOLDEN AND FIRM

ADJUSTING TIME FOR TEASPOONS (A BIT LESS) AND FOR

TABLESPOONS (A BIT LONGER)

TURN OFF OVEN AND LEAVE THE DOOR OPEN UNTIL THE

TREATS COOL COMPLETELY

YIELD DEPENDS UPON SIZE OF THE COOKIE