Pumpkin Empanadas
Indulge in the warm, spiced flavors of fall with these irresistible Pumpkin Empanadas, a delightful fusion of flaky pastry and creamy pumpkin filling. Perfectly spiced with cinnamon, nutmeg, and cloves, the filling is tucked into a buttery, homemade dough and baked to golden perfection. These handheld treats are as versatile as they are delicious—serve them as a cozy autumn dessert, a festive snack, or alongside your favorite warm beverage. With simple ingredients like pure pumpkin puree, brown sugar, and all-purpose flour, this recipe combines seasonal comfort with a touch of homestyle elegance. Easy to make yet impressive in presentation, these empanadas are sure to become a seasonal favorite for your family and friends.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup cold water
- 1.5 cups pure pumpkin puree
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 large egg
- 1 tablespoon milk
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In another mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, and ground cloves. Stir well to make the filling.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness.
Using a 4-inch circular cutter, cut out circles from the dough. Re-roll scraps as necessary until all the dough is used.
Place about 1 tablespoon of the pumpkin filling onto one side of each dough circle. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.
In a small bowl, whisk together the egg and milk to make an egg wash.
Brush the egg wash over the top of each empanada to give them a golden finish when baked.
Place the empanadas onto the lined baking sheet, leaving a bit of space between each one.
Bake in the preheated oven for 18-20 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 179.1 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 335 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1450 mg | 31% | |
*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.
