Pumpkin Empanadas

Prep Time: 45 min

Cook Time: 25 min

Servings: About 18–20 empanadas

Ingredients

For the Dough:**

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 2 large eggs
• ½ cup milk (more if needed)
• 1 teaspoon vanilla extract For the Pumpkin Filling:**
• 2 cups canned pumpkin puree (or homemade pumpkin purée)
• ¾ cup brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Pinch of salt
• 1 teaspoon vanilla extract

For Brushing:**

• 1 egg (beaten, for egg wash)
• 2 tablespoons milk
• Optional: sprinkle of cinnamon sugar for topping

Instructions

1. Make the Pumpkin Filling

1. In a medium saucepan, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
2. Cook over medium heat for about 10 minutes, stirring often until the mixture thickens slightly.
3. Remove from heat and stir in vanilla extract.
4. Let it cool completely before using (you can refrigerate for faster cooling).

2. Make the Dough

1. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
2. Add cold butter cubes and use a pastry cutter or your fingers to blend until crumbly, like coarse sand.
3. In another bowl, whisk together eggs, milk, and vanilla.
4. Pour wet ingredients into the dry ingredients. Mix until dough comes together — add a tablespoon of milk if it’s too dry.
5. Shape into two disks, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.

3. Assemble the Empanadas**

1. Preheat oven to 375°F (190°C).
2. Roll out one portion of dough on a floured surface to about ⅛-inch thickness.
3. Cut into 4-5 inch circles using a cutter or a bowl.
4. Place 1 to 1½ tablespoons of pumpkin filling in the center of each circle.
5. Brush the edges lightly with water or beaten egg.
6. Fold over into a half-moon shape and press edges with a fork to seal.

4. Bake**

1. Line baking sheets with parchment paper.
2. Place empanadas on sheets and brush tops with egg wash (egg + milk mixture).
3. Optional: sprinkle with cinnamon sugar for a sweet crust.
4. Bake for 20–25 minutes, or until golden brown.

5. Cool and Serve**

• Allow to cool slightly before serving — the filling will be hot!
• Enjoy warm or at room temperature.

Tips & Variations

• Add cream cheese to the pumpkin filling for a richer flavor.
• Drizzle with vanilla glaze (powdered sugar + milk + vanilla) after baking.
• These can also be made ahead and frozen (before baking).

Simple Vanilla Glaze (Optional)

• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract
  Whisk together until smooth and drizzle over cooled empanadas.