Pumpkin empanadas are a delightful blend of sweet, spiced pumpkin filling encased in a buttery, flaky crust. These mini hand pies make the perfect fall treat, exuding warmth and coziness with every bite.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- ⅓ cup cold water
- 1 egg (for egg wash)
For the Filling:
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- Pinch of salt
Optional for Garnish:
- Powdered sugar or cinnamon sugar for dusting
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Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Make the Filling:
- In a small saucepan over medium heat, combine the pumpkin purée, brown sugar, spices, and salt.
- Cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and stir in the vanilla. Let it cool completely.
- Assemble the Empanadas:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about ⅛-inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles.
- Place a spoonful of pumpkin filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.
- Bake:
- Arrange the empanadas on the prepared baking sheet. Beat the egg and brush the tops of the empanadas with the egg wash.
- Bake for 20–25 minutes, or until golden brown.
- Serve:
- Allow to cool slightly before serving. Dust with powdered sugar or cinnamon sugar, if desired.
- Prepare the Dough:
