Cinnamon Pumpkin Empanadas Empanadas De Calabazas
Indulge in the irresistible warmth of Cinnamon Pumpkin Empanadas (Empanadas de Calabazas), a delightful fall treat that blends a flaky, buttery pastry with a spiced pumpkin filling. These homemade empanadas start with a tender dough made from scratch and are filled with a rich mixture of pumpkin purée, brown sugar, cinnamon, nutmeg, and cloves, perfectly capturing the cozy flavors of the season. Each hand-pie is baked to golden perfection, topped with a glistening cinnamon-sugar crust for a hint of sweetness and crunch. Ideal for dessert, snack time, or even as a festive holiday treat, these empanadas are as fun to make as they are to eat. Serve them warm for a comforting bite or at room temperature for a delicious grab-and-go option. Perfect for pumpkin lovers, these spiced empanadas will fill your kitchen with the aroma of autumn and your taste buds with joy.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsalted butter, cold and cubed
- 2 large Eggs
- 0.5 cups Whole milk
- 1.5 cups Canned pumpkin purée
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 1 large Egg, beaten (for egg wash)
- 0.5 teaspoons Ground cinnamon (for sprinkling)
- 2 tablespoons Granulated sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together 2 eggs and milk. Gradually add this mixture to the dry ingredients, stirring with a fork until a dough forms.
Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the pumpkin filling. In a medium saucepan over medium heat, combine the pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Cook for 5-7 minutes, stirring frequently, until thickened slightly. Remove from heat and let cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thick. Use a round cutter (about 5 inches in diameter) to cut out circles of dough.
Place a heaping tablespoon of the pumpkin filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with the tines of a fork.
Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg wash, then sprinkle them with a mixture of cinnamon and sugar.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 22.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
