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Pumpkin Whole Wheat Hamantaschen

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
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.

Serving 36 cookies
per cookie: 94 calories, 4.5 grams of fat, 13 g of carboyhdrate, 1.2 g fiber, 2 g of protein

recipe from www.joyofkosher.com

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200 W 57th St
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