Pumpkin Whole Wheat Hamantashen

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pumpkin whole wheat hamantash

These came out amazing with White Whole Wheat flour, if you using regular whole wheat they will be a little darker.

  • Duration
  • Cook Time
  • Prep Time
  • 36 ServingsServings


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