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Pumpkin Whole Wheat Hamantashen

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.

Tips from readers: 

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.

  • 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 1/2-3 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