The pups LOVE these 
Famous Pumpkin Biscotti – Dog Bisquit
Makes about 1 lb (500 g) of Biscotti
- Preheat oven to 350°F (180°C)
- Nonstick baking sheets
1 cup canned pumpkin puree 250 mL
(not pie filling)
1/4 cup each liquid honey and water 50 mL
2 tbsp canola oil 25 mL
1 large egg 1
1 tsp vanilla 5 mL
4 cups all-purpose flour 1 L
1 tsp ground cinnamon 5 mL
1/4 tsp baking powder 1 mL
1/4 tsp baking soda 1 mL
1. In a large bowl, whisk together pumpkin puree, honey, water, oil, egg and vanilla. Stir in flour, cinnamon, baking powder and baking soda until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches (10 cm) wide.
3. With a fork, poke holes all over the surface of the logs. Place about 4 inches (10 cm) apart on baking sheet.
4. Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F (150°C).
5. With a sharp knife, cut each log into 1/4-inch (0.5 cm) thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets. Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
http://www.recipezaar.com/Moms-Famous-Pumpkin-Biscotti-For-Dogs-332311
