Whole Wheat Pumpkin Puffs
Did anyone else get a little crazy this weekend and eat one too many pieces of candy? Pull the, “oh but these fun size candies are so little!”? Just me? Well like I have said before I’m not perfect! And halloween is definitely a day I can’t say no to a few sweet treats. This got me thinking about what my favorites cheat treats are and how I can make them a bit less naughty. One of the tastiest things to me are those redonkulous cinnamon sugar knots you can get at pizza places. Let’s be real – dough covered with sugar in any context is always bound to be amazing. But when eating clean you just have to get a bit more creative with these sweet treats! I had been thinking about a way to add pumpkin into something sweet and for some reason stuffing it into dough seemed like the only appropriate thing to do.
Oh and total side note, what is everyone watching on TV? I haven’t gotten into any shows lately. Still watching Scandal and HTGAWM… also The Voice and Big Bang Theory… but thats about it! Matt and I find that watching Friends on Netflix is just so much better than most TV these days. When will the next Friends come?! Chandlers one liners will just never get old. OKAY back to the puffs. I used Trader Joe’s Whole Wheat Pizza Dough for these bad boys, but you can make your own if you feel so inclined!
Cut up your dough into equal size pieces and flatten them!
Then add in the pumpkin goodness.
Wrap them up!
Okay cutting equal pieces isn’t my forte apparently… doesn’t matter though!
Bake, then top with some melted ghee and a cinnamon/ coconut sugar mix!
Whole Wheat Pumpkin Puffs
- 1 package whole wheat pizza dough (I use Trader Joes)
- 1/2 cup pumpkin puree
- 2 tablespoons cream cheese
- 1 tablespoon molasses
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon melted ghee (clarified butter)
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- Preheat oven to 400 degrees. Take your pizza dough and divide it into 12 equal pieces & set aside. In a small bowl combine pumpkin puree, cream cheese, molasses & pumpkin pie spice. Take a piece of dough and flatten slightly to about 1/2 inch thick. Scoop a rounded tablespoon of pumpkin mixture into the middle of the flattened dough and pull the dough edge up over the mixture and together (see photo above). Pinch dough together so pumpkin mix is hidden inside. Repeat with all of dough. Place puffs, seam side down on a cookie sheet lined with parchment paper. Bake for 10 minutes or until slightly golden.
- In a small bowl combine coconut sugar and cinnamon. When the puffs come out of the oven, brush with melted butter or ghee and sprinkle with cinnamon sugar mix. Enjoy!
Those look yummy! How many puffs does your recipe make? Also, how large should the dough squares be to cover the pumpkin filling? Three by three inches, perhaps? Or two by two? Sorry for all the questions, but I make my own dough and I\’d like to know how large a rectangle I\’m aiming for. Thanks for a wonderful–and unique–recipe. Looking forward to trying these.
Hi Kathryn! I would say about 3 inch squares would be perfect! Bigger is better I say, so that the filling doesn’t spill out! Would love to know how they turn out!
I made it! I ended up using a dairy-free cream cheese rather than omitting entirely (I had previously asked about that on IG). I\’m in love. So. Dang. Gooooood. Thanks!!
Yum!!! I saw the post, they looked amazing!! I’ll be posting some vegan thanksgiving side dishes soon… stay tuned!! 🙂