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Pumpkin Whole Wheat Hamantashen


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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.


  • Prep Time : 40 min
  • Cook Time : 10 min
  • Ready Time : 50 min




    Pumpkin Filling:

    • 1 15 oz. can pumpkin puree
    • 2 Tablespoons maple syrup
    • 3 Tablespoons light brown sugar
    • 1 teaspoon pumpkin pie spice


    • 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


    1. Preheat oven to 350. For filling, mix pumpkin with the rest of the filling ingredients, set aside.
    2. 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.
    3. Place dough on a floured surface and roll out to 1/8 inch thick, cut out rounds with a cup or biscuit cutter.
    4. 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


    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




    10 Responses to Pumpkin Whole Wheat Hamantashen

    1. 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.

    2. avatar says: Rizi

      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.

    3. 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!

    4. avatar says: Elissa

      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.

    5. These sounded so good, I love pumpkin and was excited to try them. I made the dough but couldn’t finish right away so put the dough in the fridge for a couple hours. When I tried to roll them, I found it impossible. The dough was way too crumbly and just wouldn’t roll well. I tried letting the dough warm up and also adding a small amount of water but found it just didn’t work and the dough was just unusable for hamantashen.

      • avatar says: Michele

        For those with crumbly or dry dough problems, two things:

        –Make sure you have measured your flour correctly. Weigh it (1 cup = 4oz.) or spoon into cup and level off. Don’t scoop or shake cup. A packed cup of flour can be almost twice as much as a properly measured one.

        –Whole wheat flour takes longer to absorb the liquid in the recipe. If it looks sticky after mixing, don’t add extra flour. Refrigerate it for a few hours first.

        • Thanks for this, I make this (my) recipe all the time, but sometimes it works better than others, so this is helpful even for me.

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