Mia’s Kitchen

March 8, 2013  

Pumpkin Crescents

You can make these any shape you like, this time they just came out of the spoon in little half-moons and Mia liked the way they looked.


  • One 15-oz can of pumpkin puree (not pumpkin pie filling)
  • 3/4 c cream of wheat (cooked or uncooked; use rice cereal if gluten-sensitive)
  • 1/2 c dry powdered milk


  • Preheat oven to 300 F.
  • Mix all ingredients together.
  • Drop small spoonfuls (about ½ tbsp) onto a lightly greased cookie sheet.
  • Bake for 15-20 minutes.

Note: you can make these smaller for small or older dogs, or for training treats. Use a pastry bag (or a rolled up cone of wax paper) to pipe the mix onto the cookie sheet. Remember to adjust the baking time downwards for smaller treats. Watch carefully toward the end of the baking period, as you don’t want them to burn. These treats will stay fairly soft, even when cool. Store in an airtight container in the refrigerator or freezer.

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