Pumpkin Empanadas

Preparation Time: 40 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 10 minutes
Serving Size: 12 mini empanadas
Difficulty Level: Medium

Introduction

There’s something incredibly cozy and comforting about the fall season, and what better way to embrace that than with a delicious batch of Pumpkin Empanadas! These mini hand pies, also known as empanadas, are perfect for any autumn occasion, whether you’re hosting a Thanksgiving dinner, preparing a family gathering, or just craving a sweet treat. Filled with a creamy, spiced pumpkin mixture, these empanadas have a crispy, golden crust that is simply irresistible. With their combination of warm spices like cinnamon, nutmeg, and ginger, these hand pies will fill your home with a delicious aroma and give you all the fall feels.

In this recipe, we’ll guide you through the steps to make these mini pumpkin pies, including a homemade dough recipe for the perfect flaky crust and a simple yet flavorful pumpkin filling. Let’s get started on creating this delightful dessert!

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional for flavor)
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1 egg (for egg wash)
• 4 to 6 tablespoons cold water (you can also use cold milk or orange juice for a different twist)

For the Pumpkin Filling:

• 1 cup canned pumpkin puree (or fresh pumpkin puree)
• ½ cup cream cheese, softened
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar (or more to taste)
• 1 tablespoon brown sugar (optional, for added sweetness)
• Pinch of salt
• 1 tablespoon cornstarch (optional, helps thicken the filling)
• 1 tablespoon melted butter (optional for richness)

For the Egg Wash:

• 1 egg, beaten with 1 tablespoon water

Instructions

Step 1: Make the Dough

1. Combine dry ingredients – In a large mixing bowl, whisk together the flour, sugar, salt, and cinnamon (if using). This will form the base of your dough and provide the right texture.

2. Cut in the butter – Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. You can also pulse the ingredients in a food processor for about 10 seconds to save time.

3. Add the water – Gradually add 4 tablespoons of cold water to the flour-butter mixture. Mix with your hands or a spoon until the dough just comes together. If the dough is too crumbly, add more water, one tablespoon at a time, until it forms a smooth dough.

4. Form the dough and chill – Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This will allow the dough to firm up and become easier to roll out.

Step 2: Prepare the Pumpkin Filling

1. Mix the filling – In a medium-sized bowl, combine the canned pumpkin puree, softened cream cheese, cinnamon, nutmeg, ginger, vanilla extract, and granulated sugar. Use a hand mixer or whisk to blend everything together until smooth and creamy.

2. Adjust sweetness – Taste the filling and adjust the sweetness to your liking. If you prefer a sweeter filling, add more sugar or brown sugar as desired.

3. Thicken the filling (optional) – If you want a thicker filling, add the cornstarch and stir it in. This step is optional but helps prevent any excess moisture from leaking out during baking.

4. Add butter (optional) – If you like your filling richer, add the melted butter and mix well. Set aside.

Step 3: Assemble the Empanadas

1. Preheat the oven – Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Roll out the dough – Once the dough has chilled, take it out of the fridge. On a lightly floured surface, roll it out to about ⅛-inch thickness. Using a round cutter (about 3 inches in diameter) or a drinking glass, cut out circles from the dough. Gather and reroll any scraps to cut out additional circles.

3. Fill the empanadas – Place about 1-2 teaspoons of the pumpkin filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to break open while baking.

4. Fold and seal – Fold the dough over the filling to form a half-moon shape. Use your fingers to press the edges together. For a more secure seal, crimp the edges with a fork or twist the edges to form a rope pattern. This not only ensures the filling stays inside but also gives the empanadas a pretty design.

5. Prepare for baking – Place the filled empanadas onto the prepared baking sheet. Brush the tops with the egg wash (the beaten egg mixed with water). This will help them achieve a beautiful golden-brown color as they bake.

Step 4: Bake the Empanadas

1. Bake – Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the empanadas are golden brown and crispy on the outside.

2. Cool – Remove the empanadas from the oven and allow them to cool slightly on a wire rack before serving.

Step 5: Serve and Enjoy!

Once the pumpkin empanadas are cooled, they are ready to be served. These mini pies make the perfect snack or dessert. You can enjoy them warm or at room temperature. Pair them with a cup of hot tea, cider, or even a scoop of vanilla ice cream for a decadent treat.

Tips for Success

• Chill the dough: This step is essential for flaky empanada crusts. Don’t skip it! Chilling the dough helps the butter firm up, creating a flaky texture when baked.

• Customize the filling: Feel free to add extra spices like cloves or allspice to make the filling even more flavorful. You can also add a handful of chopped pecans or walnuts for crunch.

• Shape variety: If you want larger empanadas, use a 4-inch round cutter and adjust the baking time accordingly, adding an extra 5 minutes to ensure they are fully cooked.

• Make ahead: You can prepare the dough and filling ahead of time. Store the dough in the fridge for up to 3 days, and keep the filling in an airtight container in the fridge for up to 2 days. Assemble and bake when ready to serve.

• Freezing: These empanadas freeze really well! Once baked and cooled, store them in an airtight container in the freezer for up to 3 months. To reheat, bake at 350°F for 10 minutes or until warm.

Nutrition Facts (Per Serving)

• Calories: 230 kcal
• Fat: 14g
  • Saturated Fat: 8g
• Carbohydrates: 26g
  • Fiber: 2g
  • Sugars: 9g
• Protein: 2g
• Cholesterol: 40mg
• Sodium: 100mg
• Potassium: 80mg
• Vitamin A: 180% of the Daily Value (DV)
• Vitamin C: 2% of the DV
• Calcium: 2% of the DV
• Iron: 6% of the DV

Conclusion

These Pumpkin Empanadas are a delightful autumn treat that’s sure to become a staple in your dessert repertoire. Whether you’re looking for a warm and comforting snack or a show-stopping dessert for a fall gathering, these mini hand pies are the perfect choice. With a flaky, buttery crust and a sweet, spiced pumpkin filling, they offer a delicious combination of flavors and textures that will satisfy any pumpkin lover. Enjoy the cozy vibes and happy baking!