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.
Pumpkin Whole Wheat Hamantashen
Servings
36 Servings
Ingredients
- 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
Instructions
- 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
They should add this into the recipe. Same thing happened to me and the hamentaschen would NOT fold properly. They look AWFUL.
Great suggestion, I added it to the top. Sorry yours didn’t come out great.
It is a bit tricky using oil to make cookies, they don’t quite come out the same as butter and the dough does feel more oily and I think it would be great to use olive oil. As for the time to bake, every oven is different so it may be that yours took a bit longer just because of the difference in oven, but I also like to keep them on the undercooked side so that they don’t get as hard when they cool.
As for folding, I do usually do the pinch method as described here, but sometimes I fold them and in the photo they were just not pinched well together. A new thing I do now is brush with egg wash, it seems to help keep the shape better.
Hope they taste good.
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
I just made these and although they look fine (haven’t tasted yet), the dough batter was extremely oily. I used a neutral olive oil, but I bake with olive oil fairly often so I don’t think that was the issue. The cookies needed 14 -15 minutes in the oven. Any thoughts on what may have caused this? Also, what is your folding technique? The photo above doesn’t appear to be the pinch method described in the recipe. Thanks.
I have had mixed results when I make cookies, but I think it should work well, I need to test it again and note it, because I can’t remember, if you do try it and it works well let me know.
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
Can I use coconut oil instead of vegetable oil in this recipe?
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.
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.
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.
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.
It is not too dense with all whole wheat flour I think there is enough sugar to make it work.
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!
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.
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 followed the recipe exactly and found the dough to be quite crumbly. I’ll try it again with butter and just make them dairy.
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.