Arrange your dog cookies on a pan. If your pup is in the room, break the news that he or she is going to have to wait about 25 minutes for the cookies to be done.
Bake the dog cookies in the oven for 24 - 28 minutes (for larger fatter, cookies, like those pictured here), turning half way through (they may burn on the bottom, if you do not turn them). For thinner cookies, cook about 21 minutes and check. Thick biscuits, like these pictured, will be springy when they come out of the oven. Place on a wire baking rack to cool. For a crunchier dog biscuit, you will want to leave them out on the baking racks for 24 to 48 hours.
Storage: Store loosely covered, in a dry environment, or in the refrigerator. (Do not confine in a tight container unless completely dry and crunchy - otherwise they may mold, from the moisture in the pumpkin). These have a short shelf life of 7-10 days, unless they are dehydrated or refrigerated.
Your yield will vary depending on the size of the cookie cutter. I find because this dough is sticky, it's better to make bigger cookies (because sticky dough is kind of annoying to work with!).