What better way to ring in November than with a collection of Thanksgiving inspired dog treats - all with yummy turkey!

Check out some of our favorites below:

Pumpkin Cranberry Turkey Dog Treats

2 1/2 cups oat flour
2 cups unblanched almond flour
1/4 cup dried organic cranberries
1/4 cup turkey baby food (equivalent to one small 2.5 oz jar)
1/4 cup roasted pumpkin seeds
1/3 cup pumpkin puree
1/4 cup turkey bone broth
1 tbsp coconut oil (melted)


  1. Preheat oven to 350F. Line baking tray with silicone baking mat.
  2. Sieve flours into large bowl and mix well using wooden spoon.
  3. Roughly chop pumpkin seeds and dried cranberries and stir into flour mixture.
  4. Mix pumpkin puree, baby food, coconut oil and bone broth in small bowl. Then stir wet ingredients into dry, mixing well with wooden spoon.
  5. Use your hands to form dough and knead well for one or two minutes.
  6. Turn dough out onto lightly floured wax paper and flatten with your hands.
  7. Roll dough out to 1/4" thickness using lightly floured rolling pin.
  8. Cut dough into treat shapes using cookie cutter and bake at 350F for 25 minutes.
  9. Remove from oven and allow to cool completely. Store in airtight container in refrigerator for up to one week

Recipe by Wiggle Worthy

Mini Turkey Loaf Muffins

Coconut oil
1 pound lean ground turkey
1/2 cup pure pumpkin puree
1/2 cup finely ground almond flour
1/2 cup frozen peas and carrots
1 large egg


  1. Preheat oven to 350ºF and grease two mini muffin tins with coconut oil. Set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Using a fork, mix all ingredients together until thoroughly combined.
  4. Spoon mixture into muffin tins.
  5. Bake for 20 minutes.

Recipe by Proud Dog Mom

Sweet Potato and Leftover Turkey Homemade Dog Treats

1/2 cup PLAIN mashed, cooked sweet potatoes
3/4 cup water
1 egg, lightly beaten
2 cups finely chopped, cooked turkey or chicken
2 cups whole wheat flour or white whole wheat flour


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine sweet potatoes, water, and egg, stirring until thoroughly incorporated. Add chicken and flour and stir again until combined. Batter will be very thick and sticky.
  3. To make rectangular biscuits (see notes below on how to make round "drop" biscuits), use a rubber spreader to spread the dough evenly onto a parchment-lined baking sheet to form a rectangle (approximately 10" x 14") at about 1/2" thickness.
  4. Use a knife or pizza cutter to score the dough into rectangles of whatever size you'd like. (When I make these as shown in my photos, I score 8 rows x 12 rows to equal 96 treats.)
  5. Bake for about 30 minutes, until the dog treats are lightly golden brown.
  6. Cool completely and then break along the score lines or use a knife/pizza cutter to cut along the score lines.
  7. Store in the refrigerator or (for longer storage) in zippered freezer bags in the freezer (thaw before serving).

Recipe by Two Healthy Kitchens