Pumpkin Whole Wheat Hamantashen
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Pumpkin Whole Wheat Hamantashen
These came out amazing with White Whole Wheat flour, if you using regular whole wheat they will be a little darker.
Times
- Prep Time : 40 min
- Cook Time : 10 min
- Ready Time : 50 min
Servings
36
Ingredients
Pumpkin Filling:
- 1 15 oz. can pumpkin puree
- 2 Tablespoons maple syrup
- 3 Tablespoons light brown sugar
- 1 teaspoon pumpkin pie spice
Dough:
- 2 Eggs
- 2/3 cup vegetable oil
- 1 tablespoon Vanilla
- 3/4 cup Sugar
- 2 1/2 cups white whole wheat flour, plus more for rolling
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
Directions
- Preheat oven to 350. For filling, mix pumpkin with the rest of the filling ingredients, set aside.
- For dough, beat eggs, oil, vanilla and sugar together in a mixer or by hand. Add flour, baking powder and salt and mix until well combined.
- Place dough on a floured surface and roll out to 1/8 inch thick, cut out rounds with a cup or biscuit cutter.
- Drop a teaspoon of filling in the middle of the circles, pinch three corners together forming a triangle. Place on parchment lined cookie sheet. Bake for 10 minutes at 350. Egg wash if desired to make them shiny.
Nutrition Information for 1 cookie: 94 calories, 4.5 grams of fat, 13 g of carboyhdrate, 1.2 g fiber, 2 g of protein
About Tamar Genger MA, RD
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7 Responses to Pumpkin Whole Wheat Hamantashen
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Pareve , Desserts , Purim , Jewish , Cooking for a Crowd, Freezer Friendly , Kid Friendly, Whole Grain ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this 11 years ago for Shalach Manos on Purim when I was in college and everyone thought I was crazy, until they ate them. I am glad to see this recipe here.
I followed the recipe exactly and found the dough to be quite crumbly. I’ll try it again with butter and just make them dairy.
Hmm, I haven’t made these in about a year, but I don’t remember them being crumbly, were you able to roll them out still? Let us know how it is with butter. I will be making them again soon and will see if anything seems wrong.
I also read that if a dough is too crumbly try adding a bit of water or milk, very little, maybe next time don’t add all the flour at once, leave half cup to the side and add in as needed.
Is it too dense with just whole wheat flour? I usually split half and half with white flour. Can’t wait to try this recipe!
It is not too dense with all whole wheat flour I think there is enough sugar to make it work.
I just tried the whole wheat dough with other fillings (although I love pumpkin, I chose muhn and chocolate raspberry). I used whole wheat pastry flour; the dough needed more flour than the recipe called for as it was too sticky following the recipe. I refrigerated it for 24 hours as I didn’t have time to both make the dough and bake, and there was not issue with that. The dough is very tasty, and light. I really like it. Will use this recipe again.