Description
These Pumpkin Empanadas are a delightful fall treat featuring a flaky, buttery dough filled with a warm, spiced pumpkin mixture. Perfectly baked until golden and topped with a sweet cinnamon sugar glaze, they offer a delicious balance of savory and sweet that’s ideal for seasonal gatherings or cozy dessert moments.
Ingredients
Units
Scale
Dough
- 2 cups (240 g) all-purpose flour
- 4 tsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
- 1/4 cup ice cold water
Filling
- 1 1/2 cups canned pumpkin puree
- 6 Tbsp dark brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp kosher salt
Assembly
- All-purpose flour, for dusting
- 1 large egg, beaten to blend
- 1 Tbsp cold water
- 1 Tbsp granulated sugar
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt. Using your fingertips, rub in the cold cubed butter until the mixture resembles coarse cornmeal.
- Form the Dough: Sprinkle the ice cold water over the flour mixture and stir with a fork until a dough forms. Gather the dough into a flat disc, cover with plastic wrap, and refrigerate for at least 1 hour to chill.
- Make Dough Ahead: Dough can be prepared up to one day in advance. Wrap tightly in plastic wrap and keep refrigerated until ready to use.
- Prepare the Filling: In a small pot, combine the pumpkin puree, dark brown sugar, cinnamon, ground cloves, and kosher salt. Bring the mixture to a simmer over medium heat, then reduce to medium-low. Stir constantly with a spatula, scraping the bottom to avoid burning, until the filling thickens to a jammy consistency, about 5 to 7 minutes. Remove from heat and let cool completely.
- Make Filling Ahead: The pumpkin filling can also be made a day ahead. Once cooled, transfer to an airtight container and refrigerate.
- Preheat Oven & Prepare Baking Sheets: Set the oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Roll & Cut Dough: On a lightly floured surface, roll out the chilled dough to 1/8 inch thickness. Using a 4-inch round cutter, cut out 18 dough circles. Reroll scraps as needed to achieve the total.
- Fill & Shape Empanadas: Place about 1 generous tablespoon of the cooled pumpkin filling in the center of each dough round. Fold the dough over to form a half-moon shape, then seal or crimp the edges with a fork to secure the filling inside. Arrange the empanadas on the prepared baking sheets and refrigerate for about 15 minutes to firm up.
- Prepare Egg Wash: In a small bowl, whisk together the beaten egg and cold water. Brush the tops of each empanada with the egg wash, then flip and brush the other side. Sprinkle both sides with granulated sugar for a crisp, sweet finish.
- Bake: Bake the empanadas in the preheated oven for 20 to 25 minutes, or until they are golden brown and firm to the touch.
- Cool & Serve: Allow the empanadas to cool for about 5 minutes on a wire rack before serving warm.
Notes
- Dough and filling can be prepared a day ahead to save time on baking day.
- Ensure the pumpkin filling is cooled completely before assembling to prevent soggy dough.
- Use a light dusting of flour while rolling the dough to avoid sticking.
- Egg wash gives the empanadas a beautiful golden color and helps the sugar adhere for a sweet crunch.
- Empanadas are best served warm and can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
