Frozen Pumpkin Treats for Dogs, Plus Mini Pumpkin Cheesecakes for You

Pumpkin season has always been an easy sell in my house. Both of my dogs love pumpkin, and I am the person looking for pumpkin pie the second it appears on a menu. So I wanted to make one freezer recipe for them and one for me, using the same can of pumpkin.

That is how these mini pumpkin froyo bites and frozen pumpkin cheesecakes came together. Plain pumpkin is high in fiber, and VCA Animal Hospitals notes that its fiber can aid digestion. That does not make pumpkin a cure for stomach trouble, so these stay occasional treats, and the veterinarian gets the final word.

Made for Two: Pumpkin Season, Freezer Edition

Always check with your veterinarian before giving your pet new treats. Every pet is different, and this recipe may not be suitable for pets with allergies, food sensitivities, lactose intolerance, or medical conditions. Serve in a size and amount appropriate for your pet, supervise while eating, and offer only as an occasional treat. This recipe is not a substitute for a complete and balanced diet.

Mini Pumpkin Froyo Bites for Dogs

Makes about 18 mini treats

Plain pumpkin, banana, oats, and Greek yogurt make a small frozen treat for pumpkin season. The oat and banana base keeps the two layers distinct, while a light yogurt swirl finishes the top.

Ingredients

• 1/4 cup cooked plain oatmeal, prepared with water and cooled
• 1/2 ripe banana, mashed
• 1/2 cup 100% pumpkin puree, not pumpkin pie filling
• 1/2 cup plain unsweetened Greek yogurt, divided, with no artificial sweeteners

Instructions

1. Mix the cooked oatmeal with the mashed banana. Press a small amount into the bottom of each mini silicone mold.
2. Stir the pumpkin with 6 tablespoons of the yogurt until smooth. Spoon over the oat-banana bases.
3. Add the remaining 2 tablespoons yogurt in small dots and swirl lightly.
4. Freeze at least 4 hours or overnight. Remove from molds and store frozen.
5. Serve only in a size and amount appropriate for the individual pet.

Before you begin

Use 100% pumpkin puree, not pumpkin pie filling. Choose plain, unsweetened Greek yogurt with no artificial sweeteners. Keep the recipe plain, and check every label before mixing.

Mini Frozen Pumpkin Cheesecakes

Makes 12

This is the one I was waiting for: a gingersnap crust, creamy pumpkin filling, and a small yogurt swirl. It tastes like the first pumpkin pie of the season, only colder and easier. No oven required.

Ingredients

For the crust

• 3/4 cup gingersnap crumbs
• 3 tablespoons melted unsalted butter

For the filling

• 4 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/2 cup 100% pumpkin puree, not pumpkin pie filling
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Small pinch of salt

For the finish

• 2 tablespoons plain Greek yogurt
• 2 tablespoons gingersnap crumbs

Instructions

1. Line a 12-cup mini cheesecake pan or standard muffin tin with liners.
2. Mix the gingersnap crumbs and melted butter. Press firmly into 12 portions.
3. Beat the cream cheese until smooth. Add the yogurt, pumpkin, maple syrup, vanilla, cinnamon, ginger, and salt. Mix until completely smooth.
4. Divide over the crusts. Add a small yogurt swirl and a restrained sprinkle of crumbs.
5. Freeze at least 4 hours. Let soften at room temperature for about 10 minutes before serving.

A can of pumpkin does not need to become a weeklong baking project. A tray for them, a tray for you, and something good waiting in the freezer.

One more recipe for later

Save our blueberry yogurt dog treats for another day in the freezer.

Then take the long way home

When the rest are tucked back in the freezer, September is waiting. Browse Shaya's leashes and collars for the walk you both get to enjoy.