Preheat your oven to 325 degrees Fahrenheit. Arrange your oven racks so you can place your crisps in the middle of the oven for even cooking.

Drizzle three or four drops of vegetable oil on a cookie sheet and distribute it evenly with a paper towel. This keeps the crisps from sticking as they bake.

Pour 1 1/2 cups unbleached flour into a big mixing bowl and mix in 1/2 cup canned pumpkin. Use only pure, unseasoned pumpkin for this recipe; don’t use seasoned pumpkin pie mix, because the spices may give your dog an upset tummy.

Add 1 tablespoon of honey to the mixture for a little sweetness. If the honey is very thick, warm it in the microwave for 10 seconds to make it easier to blend.

Scoop a tablespoon of dough out of the bowl and place it on the cookie sheet. Flatten it into a circle with the back of the spoon. Flattening the cookies helps then dry out and turn crispy while baking. Add the remaining dough, one scoop at a time, to the cookie sheet.

Bake the crisps in the preheated oven for 15 minutes. Pull the hot cookies out of the oven with an oven mitt to prevent burns, and transfer the crisps to a wire cooling rack. Leave the crisps on the rack for at least an hour to cool completely before serving to your precious pups.