Pumpkin Biscotti for Dogs 

2 1/2 cups all-purpose flour

2 tsp. baking powder

3 Tbsp. canola oil

1/4 cup 100% pumpkin puree

4 Tbsp. honey

2 large eggs

1 tsp. cinnamon

1/4 cup sunflower seeds  

Preheat oven to 350. 

Stir together the flour, baking powder and cinnamon in a large bowl and set aside. In a separate bowl, whisk together the canola oil and honey until well blended. Add the eggs, one at a time, stirring to combine. Add pumpkin to wet ingredients. Add the wet ingredients to the dry ingredients and stir to form smooth dough. Mix in half the sunflower seeds. 

On a well floured surface, divide the dough in half and form each half into a log.  Spread the rest of the seeds over the top of the biscotti logs.  

Bake logs approximately 15 minutes on a parchment lined baking sheet, or until golden brown and firm when pressed in the center of the log.  

Cool biscotti logs.  Slice each log at an angle creating individual biscotti. Place the slices flat back on the baking sheet and bake for approximately 10 minutes. 

Remove biscotti from the oven and cool completely. Store in an airtight container for up to 1 week, or wrap well and freeze for up to 2 months (Thaw before serving).