It’s time for another fun recipe! This time, we’re sharing a delicious Thanksgiving hypoallergenic dog treat recipe that lets your canine best pal participate in the festivities too!

This recipe is especially great for dogs who can’t have leftover turkey due to allergies because it’s shaped like a turkey! Isn’t it adorable?

As always, dog allergies vary so check with your vet if you have concerns regarding the ingredients. This recipe is well-tolerated by most dogs who aren’t allergic to wheat.

Let’s check it out! Don’t forget to check all our recipe videos and tutorials!

Easy Thanksgiving Hypoallergenic Dog Treat Recipe

Before we jump into the recipe, I just have a couple of quick but important notes to go over with you.

First and foremost, this is a hypoallergenic dog treat for pups who are allergic to turkey and/or eggs.

However, all dog food allergies are different, so I can’t 100% guarantee that they’re hypoallergenic for all dogs. If you have concerns about any of the ingredients, please talk to your vet.

Second, this post contains affiliate links where we recommended products. If you buy anything through these links, we’ll earn a small fee at no extra cost to you.  Thank you for your support.

That covers it! Onto the recipe! Stay tuned after, though, because I’ll add some additional tips and helpful substitutions.

Related: Easy Hypoallergenic Dog Treat Recipe: Pumpkin and Oats Dog Treats

Ingredients for these homemade dog treats:

• 1/2 C canned pumpkin puree (NOT pumpkin pie filling)
• 4 TBSP blackstrap molasses
• 4 TBSP water
• 2 TBSP vegetable oil
• 2 C whole wheat flour*
• ¼ tsp baking soda
• ¼ tsp baking powder

Blackstrap molasses is the best kind for dogs since it contains the least amount of sugar. But if you can’t find that, you can use regular dark molasses. It’s safe in moderate amounts.

You can also use REAL maple syrup instead of molasses if you want. But it MUST be the real stuff, not the cheap $2 “maple-flavored” stuff. That’s basically just corn syrup and fake flavors.

For the vegetable oil, you can swap it out with coconut oil if you prefer.

Last, if your dog is allergic to whole wheat flour, you can use almond flour. It’s a great dog-friendly flour alternative.

Icing Ingredients:

• 1 1/2 tsp meringue powder
• 1/2 C powdered sugar
• 3-4 TBSP Golden yellow gel food coloring

Don’t want to use sugary icing? Try peanut butter instead! Mix it with a little cinnamon or other spices and spread it on just as you would with the icing.

Cookie Cutter: 

The one we originally used isn’t available anymore, but you can use this turkey-shaped one from Amazon. It works just as well, I promise.

Directions:

• Preheat oven to 350 degrees. Line a cookie sheet/baking sheet with parchment paper.
• Mix pumpkin puree, molasses, oil, and water together in a bowl.
• Whisk whole wheat, baking soda, and baking powder together.
• Add the dry ingredients to the wet mixture and stir well.
• Wrap the dough into cling wrap and put it in the refrigerator for 2 hours.
• Remove dough and allow to soften for about 15 minutes.
• Put flour on a cutting board, and grab a rolling pin.
• Begin to roll out the dough on the floured surface. If it sticks to the rolling pin, add some flour to the dough and work through it.
• Roll out the dough and using the cookie cutter, cut out the turkeys.
• Using a spatula transfer the unbaked cookies to the cookie sheet.
• Bake at 350 degrees for 10-15 minutes.
• Allow the cookies to cool completely on the cookie sheet.

Icing Directions:

• Combine all ingredients (except gel food coloring) into a bowl.
• Using an electric mixer beat on low until stiff peaks form.
• Add golden yellow gel food coloring.  Mix well.
• Spoon into a frosting bag with a #2 tip.
• Twist the open end of the pastry bag to push the icing to the tip.
• Outline the turkey with the golden yellow icing.
• Allow to dry for about 1 hour.

That’s it! When you’re done, you have a super cute Thanksgiving hypoallergenic dog treat that your pup will love! The best part? It’s loaded with vitamins, minerals, fiber, and other good-for-Fido stuff, thanks to the pumpkin!

Print

• Preheat oven to 350 degrees. Line a cookie sheet/baking sheet with parchment paper.
• Mix pumpkin puree, molasses, oil, and water together in a bowl.
• Whisk whole wheat, baking soda, and baking powder together.
• Add the dry ingredients to the wet mixture and stir well.
• Wrap the dough into cling wrap and put it in the refrigerator for 2 hours.
• Remove dough and allow to soften for about 15 minutes.
• Put flour on a cutting board, and grab a rolling pin.
• Begin to roll out the dough on the floured surface. If it sticks to the rolling pin, add some flour to the dough and work through it.
• Roll out the dough and using the cookie cutter, cut out the turkeys.
• Using a spatula transfer the unbaked cookies to the cookie sheet.
• Bake at 350 degrees for 10-15 minutes.
• Allow the cookies to cool completely on the cookie sheet.

For the Icing:

• Combine all ingredients (except gel food coloring) into a bowl.
• Using an electric mixer beat on low until stiff peaks form.
• Add golden yellow gel food coloring.  Mix well.
• Spoon into a frosting bag with a #2 tip.
• Twist the open end of the pastry bag to push the icing to the tip.
• Outline the turkey with the golden yellow icing.
• Allow to dry for about 1 hour.

Do you make anything special for your dog on Thanksgiving? Will you try out this Thanksgiving hypoallergenic dog treat this year? Tell us your thoughts in the comments!