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Pumpkin Empanadas

Golden-brown pumpkin empanadas on a rustic wooden board with powdered sugar and cinnamon dipping sauce, decorated with autumn leaves and mini pumpkins.
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Indulge in the rich, spiced flavors of autumn with these delectable pumpkin empanadas. Combining a flaky golden crust with a creamy pumpkin filling infused with cinnamon, nutmeg, and cloves, this dish is perfect for breakfast, dessert, or as a festive appetizer. Vegan-friendly and adaptable to various dietary needs, these empanadas are both comforting and impressive—a must-try for any home cook!

Ingredients

  • For the Dough:

    • 2 ½ cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
    • 1 teaspoon salt
    • 1 cup unsalted butter, cold and cubed (or vegan butter for a plant-based version)
    • ¼ to ½ cup ice water, added gradually
     

  • For the Filling:

    • 1 ½ cups cooked and mashed pumpkin (fresh or canned)
    • ½ cup brown sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • Pinch of salt
    • Optional: ½ cup chopped pecans or walnuts for added texture
     

  • For Assembly:

    • 1 egg beaten with 1 tablespoon water (for egg wash; use aquafaba for a vegan alternative)
    • Powdered sugar, optional (for dusting after baking)

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine the flour and salt.
  2. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork it.
  4. Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
 

Step 2: Make the Filling

  1. In a medium bowl, mix the mashed pumpkin, brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt until well combined.
  2. If using nuts, fold them in gently. Set aside while you roll out the dough.
 

Step 3: Assemble the Empanadas

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a round cutter or glass to cut circles approximately 4 inches in diameter.
  3. Place a spoonful of the pumpkin filling in the center of each circle. Brush the edges with water or milk to help seal the dough.
  4. Fold the circle in half to form a semi-circle, pressing the edges firmly to seal. Use a fork to crimp the edges for an attractive finish.
  5. Repeat with the remaining dough and filling.
 

Step 4: Bake the Empanadas

 
  1. Lightly brush the tops of the empanadas with the egg wash (or aquafaba for vegans).
  2. Transfer the baking sheet to the preheated oven and bake for 20–25 minutes, or until golden brown.
  3. Remove from the oven and let cool slightly before serving. Dust with powdered sugar if desired.

Notes

  • For a healthier twist, substitute refined sugar with honey or maple syrup in the filling.
  • Experiment with different spices like ginger or cardamom for unique flavor profiles.
  • Serve warm with a side of vanilla ice cream or whipped cream for an extra indulgent treat.
  • Store leftover empanadas in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in the oven for best results.

Nutrition

Find it online: https://yumchefrecipes.com/pumpkin-empanada/