Pumpkin Empanadas: 2 Flaky Fall Delights

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Pumpkin Empanadas have become my absolute favorite way to welcome autumn, ever since I first tasted my aunt’s homemade version years ago. The scent of cinnamon and nutmeg filling my kitchen instantly transports me back to crisp fall days, sipping cider by the fire. These little pockets of sweet, spiced pumpkin filling encased in flaky, buttery dough are pure comfort. I’ve tweaked her original to create this truly delightful pumpkin empanada recipe that’s perfect for any occasion, making these easy fall empanadas a guaranteed hit. Let’s get cooking!

Why You’ll Love These Pumpkin Empanadas

• An incredibly delicious taste that captures the essence of fall
• Surprisingly quick prep time, making them perfect for busy weeknights
• A healthier dessert option compared to heavier pies
• Budget-friendly ingredients mean you can make them without breaking the bank
• These easy pumpkin empanadas are a hit with kids and adults alike
• The warm spices create a comforting aroma that fills your home
• You’ll be proud to serve these beautiful, easy pumpkin empanadas at any gathering
• A delightful way to use up leftover pumpkin puree after Halloween

Ingredients for Homemade Pumpkin Empanadas

Gathering these ingredients is the first step to creating truly wonderful homemade pumpkin empanadas. Think of this list as your guide to crafting the perfect sweet pastry empanadas. This recipe is designed to be straightforward, making it a fantastic option for anyone looking for an easy empanada dough recipe for pumpkin.

• 2 cups all-purpose flour – the base for our flaky dough
• 1 teaspoon salt – balances the sweetness and enhances flavor
• 1/2 cup cold unsalted butter, cubed – essential for that tender, buttery texture
• 1/2 cup ice water – helps bind the dough without developing gluten too much
• 1 15-ounce can pumpkin puree – make sure it’s pure pumpkin, not pie filling!
• 1/2 cup granulated sugar – for that perfect touch of sweetness
• 1 teaspoon ground cinnamon – the warm heart of our autumn spice blend
• 1/2 teaspoon ground nutmeg – adds a cozy, slightly sweet note
• 1/4 teaspoon ground cloves – a little goes a long way for that classic spiced flavor
• 1/4 teaspoon ground ginger – brings a gentle warmth and zing
• 1 large egg, beaten (for egg wash) – to give our empanadas a beautiful golden sheen

How to Make Pumpkin Empanadas

Follow these simple steps to create these delightful pumpkin empanadas. The aroma of warm spices and sweet pumpkin will fill your kitchen as you work!

1. Step 1: Begin by preheating your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Step 2: In a large bowl, combine the 2 cups all-purpose flour and 1 teaspoon salt. Cut in the 1/2 cup cold unsalted butter, cubed using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is key for a flaky crust.
3. Step 3: Gradually add the 1/2 cup ice water, one tablespoon at a time. Mix until the dough just comes together. Be careful not to overmix, as this can make the dough tough.
4. Step 4: Divide the dough in half. Flatten each half into a disc, wrap them securely in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for easy handling.
5. Step 5: Now, let’s make the filling! This is where the magic happens in how to make pumpkin empanadas.
6. Step 6: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 5-inch cookie cutter or a bowl to cut out circles.
7. Step 7: Place about 2 tablespoons of the cooled pumpkin filling onto one half of each dough circle. Don’t overfill, or they might burst open.
8. Step 8: Moisten the edges of the dough with a little water. Fold the other half over the filling to create a classic half-moon shape. Crimp the edges firmly with a fork to seal the pumpkin empanadas.
9. Step 9: Arrange the assembled empanadas on the prepared baking sheets. Brush the tops generously with the beaten egg wash for that beautiful golden-brown finish.
10. Step 10: Bake for 20-25 minutes, or until the pumpkin empanadas are beautifully golden brown and the pastry looks crisp and flaky. The scent is incredible!

Preparing the Pumpkin Filling

To create the heart of your pumpkin empanadas, combine the 15-ounce can pumpkin puree, 1/2 cup granulated sugar, and all the warm spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger. Cook this mixture in a saucepan over medium heat, stirring often, until it thickens to a jam-like consistency, about 10-15 minutes. Let it cool completely before using. For more information on spice pairings, you can check out SpiceAdvice.com.

Assembling the Empanadas

Once your dough is chilled and your filling is cool, it’s time to assemble! Place about 2 tablespoons of the spiced pumpkin filling onto one half of each 5-inch dough circle. Lightly brush water around the edges of the dough. Fold the dough over to create a half-moon shape, then crimp the edges with a fork to ensure a good seal. Finally, brush the tops with your beaten egg wash for that gorgeous golden hue.

Pro Tips for the Best Pumpkin Empanadas

Want to elevate your pumpkin empanadas from good to absolutely amazing? I’ve got a few tricks up my sleeve that make all the difference. These tips will help you achieve that perfect flaky crust and delicious filling every time.

• Always use very cold butter and ice water when making the dough. This is the key to achieving that tender, flaky pastry for your homemade pumpkin empanadas.
• Ensure your pumpkin filling is completely cool before assembling. A warm filling can melt the butter in the dough, leading to a less flaky crust and potential tearing.
• Don’t overwork the dough when mixing or rolling. Handle it as little as possible to keep it tender and prevent toughness.
• For an extra crisp exterior, you can lightly prick the top of the empanadas with a fork before baking, much like you would for pumpkin pie empanadas.

What’s the secret to perfect pumpkin empanada dough?

The secret to truly perfect pastry for your sweet pastry empanadas lies in keeping everything as cold as possible – the butter, the water, and even the flour. This ensures the butter creates steam pockets during baking, resulting in maximum flakiness. You can learn more about the science of baking at King Arthur Baking.

Can I make pumpkin empanadas ahead of time?

Yes, you can! Assemble the pumpkin empanadas completely, place them on a baking sheet, and then cover them tightly with plastic wrap. Refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge. For more baking tips, visit our homepage.

How do I avoid common mistakes with pumpkin empanadas?

A common pitfall is overfilling the empanadas, which can cause them to burst during baking. Also, be sure your filling is cool; a warm filling can make the dough soggy. Lastly, ensure the edges are well-sealed to prevent any leakage. For more detailed baking advice, consider checking out our about me page.

Best Ways to Serve Pumpkin Empanadas

These delightful dessert empanadas with pumpkin are fantastic on their own, but they truly shine with a few simple accompaniments. I love serving them warm, fresh from the oven, with a dollop of whipped cream or a scoop of vanilla bean ice cream. For an extra touch of autumn magic, a drizzle of caramel sauce or a sprinkle of powdered sugar is always a welcome addition. They also pair wonderfully with a hot cup of spiced apple cider or a creamy latte, making them the perfect treat for a cozy afternoon. You can find more serving suggestions on our contact us page.

Nutrition Facts for Pumpkin Empanadas

Let’s take a peek at what makes these pumpkin empanadas so special, nutritionally speaking. While they are a delightful treat, knowing the breakdown can help you enjoy them mindfully. Remember, these are estimates for one of these delicious dessert empanadas with pumpkin.

• Serving Size: 1 empanada
• Calories: 300 kcal
• Fat: 15 g
• Saturated Fat: 9 g
• Protein: 5 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 200 mg

Nutritional values are estimates and may vary based on specific ingredients used. For our full privacy policy, please visit this link.

How to Store and Reheat Pumpkin Empanadas

Properly storing your delicious pumpkin empanadas ensures you can enjoy them later, whether it’s the next day or even a few months from now. Once they’ve cooled completely on a wire rack, store any leftover empanadas in an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. For longer storage, these sweet pastry empanadas freeze beautifully! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 3 months, making them perfect for future cravings.

When you’re ready to reheat, you have a couple of great options. For a quick warm-up, you can pop them in the microwave for about 20-30 seconds. However, to get that wonderful flaky crust back, I highly recommend reheating them in a preheated oven at around 300°F (150°C) for 5-10 minutes. This method really brings back their original crispiness and warmth, making them taste almost as good as when they were freshly baked!

Frequently Asked Questions About Pumpkin Empanadas

What are pumpkin empanadas?

Pumpkin empanadas are delightful little pastries made with a flaky dough filled with a sweet, spiced pumpkin mixture. They’re essentially a handheld pie or turnover, perfect for a festive treat, especially during the autumn season. People love them because they combine the comforting flavors of pumpkin pie with the satisfying crunch of a pastry shell.

What are the best pumpkin empanadas?

The best pumpkin empanadas are subjective, but generally, they feature a perfectly flaky, buttery crust and a rich, well-spiced pumpkin filling that isn’t too sweet or too wet. The ones made with homemade dough, like this recipe, often get rave reviews. Serving them warm with a dollop of whipped cream or a sprinkle of cinnamon sugar really elevates them.

Can I use pumpkin pie filling instead of pumpkin puree?

While you could technically use pre-made pumpkin pie filling, I highly recommend using plain pumpkin puree for the best pumpkin empanadas. Pre-made fillings often contain added sugar and spices, which can make your filling too sweet or alter the flavor profile I’ve carefully crafted here. It’s best to control the sweetness and spice yourself!

How do I get the flakiest crust for my pumpkin empanadas?

To achieve the flakiest crust for your pumpkin empanadas, always use very cold butter and ice water when making the dough. Don’t overwork the dough; mix it just until it comes together. Chilling the dough for at least 30 minutes before rolling also helps immensely. These simple steps ensure maximum flakiness!

Variations of Pumpkin Empanadas You Can Try

Once you’ve mastered the classic pumpkin empanadas, there are so many fun ways to switch things up! Whether you’re looking for dietary adaptations or new flavor twists, these variations will keep your dessert game exciting. These ideas are perfect for making your holiday pumpkin empanadas extra special or just exploring new taste sensations.

• Vegan Pumpkin Empanadas: For a delicious vegan option, swap the butter in the dough for vegan butter sticks and replace the egg wash with a plant-based milk (like almond or soy milk) mixed with a touch of maple syrup for browning. This makes them accessible for everyone!
• Air Fryer Pumpkin Empanadas: If you don’t want to turn on the oven, try making these in your air fryer! Arrange them in a single layer and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through, until golden and crisp.
• Chocolate Drizzle: Elevate your spiced pumpkin empanadas by drizzling them with melted dark chocolate after they’ve cooled slightly. The rich chocolate pairs wonderfully with the warm spices and sweet pumpkin filling.
• Savory Twist: While these are typically sweet, you could experiment with a savory version by reducing the sugar and adding a pinch of black pepper or a touch of smoked paprika to the filling. These could be interesting appetizers!

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