Pumpkin Empanadas Recipe

 Pumpkin Empanadas are a warm, comforting treat with a flaky golden crust and a spiced pumpkin filling that captures the taste of fall. These hand pies are popular around the holidays, especially Thanksgiving, and pair beautifully with coffee or hot chocolate.

Ingredients

For the Dough:

• 3 cups all-purpose flour

• ½ cup sugar

• 1 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, cold and cubed

• 1 egg

• ½ cup milk (add more if needed)

• 1 tsp vanilla extract

For the Filling:

• 1 ½ cups canned pumpkin puree

• ½ cup brown sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ¼ tsp allspice

• 1 tsp vanilla extract

• 1 egg (for egg wash)

Cooking Time

• Prep time: 25 minutes

• Cook time: 20 minutes

• Total time: 45 minutes

Serving

• Makes 10–12 empanadas

Instructions

1. Prepare the Dough:
   
   In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add the egg, milk, and vanilla. Mix until a soft dough forms. Wrap in plastic wrap and chill for 30 minutes.

2. Make the Filling:
   
   In a saucepan over medium heat, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, allspice, and vanilla. Cook for about 5–7 minutes, stirring until the mixture thickens slightly. Remove from heat and let cool completely.

3. Assemble the Empanadas:
   
   Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to about ⅛-inch thick. Cut out 5-inch circles using a round cutter or a bowl. Place a spoonful of pumpkin filling in the center of each circle. Fold over and press edges with a fork to seal.

4. Egg Wash and Bake:
   
   Place the empanadas on a parchment-lined baking sheet. Brush with beaten egg for a shiny golden finish. Bake for 18–22 minutes, until golden brown.

5. Cool and Serve:
   
   Let the empanadas cool slightly before serving. Dust with cinnamon sugar if desired.

Tips

• You can add a little cream cheese to the filling for a creamy texture.

• Seal the edges well to prevent the filling from leaking during baking.

• These can be made ahead and frozen before baking — just bake straight from frozen, adding a few extra minutes.

Nutrition (per empanada)

• Calories: 210

• Fat: 8g

• Carbohydrates: 30g

• Sugar: 12g

• Protein: 4g

Pumpkin Empanadas bring cozy autumn flavors in every bite — perfect for dessert, breakfast, or an afternoon snack with a cup of coffee.