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Pumpkin Spice Soft Treats

Carrie Miller
Prep Time 30 mins
Cook Time 10 mins
Total Time 10 mins
Servings 35 pcs
Calories 26 kcal


  • 1 cup Garbanzo flour
  • 1/4 cup Coconut flour
  • 1/4 cup Pumpkin⁠ canned
  • 2 tbsp Coconut oil melted
  • 1 tbsp Blackstrap molasses
  • 1 tbsp Water
  • 1/2 tsp Baking soda⁠
  • 1/2 tsp Pumpkin spice without nutmeg

Pumpkin Spice

  • 2 tbsp Cinnamon ground
  • 1 tbsp Ginger ground
  • 1 tsp Cloves ground
  • 1 tsp Allspice ground


  • Preheat oven to 300°F. Line cookie sheet with parchment paper or non-stick baking mat. Whisk together pumpkin spice ingredients; store in airtight container.
  • In medium bowl, combine all ingredients; mix thoroughly (dough will be thick and sticky). Wrap dough in plastic wrap. Let rest 5 minutes.
  • Cover countertop with wax paper or silicone baking mat⁠. Unwrap dough; knead a few times. Garbanzo flour is a little sticky but will smooth out as you work it.
  • Roll dough into a rope about 1” thick.
  • Using butter knife, cut rope into desired treat width. Arrange on prepared cookie sheet.
  • Bake 10 to 15 minutes, or until slightly firm to the touch.
  • Transfer to wire rack. Let cool. Transfer to airtight container; store in refrigerator to maintain softness.


These treats are soft and will last 2-3 weeks in an airtight container in the refrigerator. They can also be frozen for up to 3 months. If your pet (dog or cat) has healthy teeth, there’s no reason you can’t give him a frozen cookie.