Spoil Your Pup: Christina Tosi’s Pumpkin Dog Biscuit Recipe
Christina Tosi and her dog, Bern, take the streets of Manhattan. Photo credit: Courtesy of Christina Tosi
Christina Tosi is the founder of the cult Milk Bar bakeries in New York City and Toronto, the creator of its highly addictive Crack Pie, and the smitten owner of two pampered pooches she adopted from animal shelters. Regular visitors to Milk Bar know they’ll always find a doggie water bowl outside, plus dogs treats behind the counter.
Bernadette (Bern), Tosi’s Rottweiler-German Shepherd, and Thurgood, her Pitbull-Hounddog mix, are particularly fond of the baker’s pumpkin biscuits. So in honor of the latest Milk Bar takeout location on Wooster Street in SoHo, Tosi shares the recipe with us below.
And no, humans, these are not for you.
Pumpkin Dog Biscuits
by Christina Tosi
Makes 1 dozen
2 cups whole wheat flour (plus extra for dusting)
½ cup pumpkin purée (canned is fine, too)
¼ cup chicken or beef broth
1 egg
¼ tsp. ground cinnamon
Heat oven to 325 degrees F.
In a bowl of an electric mixer, combine all the ingredients and mix, kneading into a ball. (You can also use your hands instead.)
On a floured surface, roll out the dough ½-inch thick. Cut into bone shapes (or other dog-friendly shapes) with cookie cutters.
Transfer the cut biscuits to a non-stick sprayed or parchment-lined baking tray and bake for 25 minutes, or until dried out completely. (Larger biscuits may require an additional 5 to 10 minutes of baking.)
Let cool and serve to your favorite pup.
