Pumpkin Empanadas

Name: Pumpkin Empanadas
Prep time: 10 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 2 c. (240 g.) all-purpose flour; 4 tsp. granulated sugar; 1 tsp. baking powder; 1/2 tsp. kosher salt; 3/4 c. (1 1/2 sticks) cold unsalted butter, cubed; 1/4 c. ice cold water; 1 1/2 c. canned pumpkin puree; 6 tbsp. dark brown sugar; 1 1/2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/8 tsp. kosher salt; All-purpose flour, for dusting; 1 large egg, beaten to blend; 1 tbsp. cold water; 1 tbsp. granulated sugar

By Taylor Ann SpencerPublished: Sep 26, 2023

Approved by the Delish Test Kitchen

1 Rating

PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON

Yields:

Prep Time:

10 mins

Total Time:

1 hr 45 mins

Jump to recipe

Thanksgiving pies, beware! Pumpkin empanadas have arrived. Boasting a flaky, buttery crust and a jammy, spiced pumpkin filling, these bite-sized beauties will be a serious contender on any holiday dessert table. They may be small, but they pack BIG pumpkin flavor.

Plan ahead and save yourself time on the day of your holiday gathering. Make the filling up to 3 days in advance and refrigerate it in an airtight container. Mix the dough the day before so it’s perfectly rested and chilled when you’re ready to roll it out. Even better, assemble all your empanadas up to a week in advance and freeze them unbaked. All you have to do on the day of the party is glaze and dust them with sugar, then bake them off.

Read on for more tips on these bite-sized pumpkin desserts. Looking for ways to finish that can of pumpkin puree? Check out this pumpkin spice syrup.

How is this pumpkin filling different from pumpkin pie filling?
In addition to pumpkin puree, sugar, and those classic spices, a typical pumpkin pie filling contains some form of dairy (such as evaporated milk or cream) and eggs, and it’s usually pretty liquidy when it goes into the pie shell. By contrast, the filling for these empanadas doesn’t contain any dairy or eggs, and it’s cooked down to a thick jam-like consistency before it’s used to fill the empanadas. This ensures maximum pumpkin flavor and zero chance of filling leakage.

Can I use store-bought pie dough?
Well... yes, in a pinch. But let’s be honest: It’s not that difficult or time-consuming to just make it, and the flavor is WAY better. At Delish, we’re all for smart shortcuts, but in this case, making your own is totally worth the extra effort.

Made these? Let us know what you think in the comments below.

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Ingredients

Dough

2 cups
(240 g.) all-purpose flour
4 tsp.
granulated sugar
1 tsp.
baking powder
1/2 tsp.
kosher salt
3/4 cup
(1 1/2 sticks) cold unsalted butter, cubed
1/4 cup
ice cold water

Filling

1 1/2 cups
canned pumpkin puree
6 Tbsp.
dark brown sugar
1 1/2 tsp.
ground cinnamon
1/2 tsp.
ground cloves
1/8 tsp.
kosher salt

Assembly

All-purpose flour, for dusting
1
large egg, beaten to blend
1 Tbsp.
cold water
1 Tbsp.
granulated sugar

Directions

Dough
1. Step 1In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Using your fingertips, rub in butter until mixture resembles coarse cornmeal.
2. Step 2Sprinkle water over flour mixture. Using a fork, stir until a dough forms. In bowl, gather into a flat disc, cover, and refrigerate at least 1 hour.
3. Step 3Make Ahead: Dough can be made 1 day ahead. Wrap in plastic and keep refrigerated.
Filling
1. Step 1In a small pot, combine pumpkin puree, brown sugar, cinnamon, cloves, and salt. Bring to a simmer over medium heat; reduce heat to medium-low and simmer, stirring and scraping bottom of pot constantly with a spatula, until thickened and jammy, 5 to 7 minutes. Let cool completely.
2. Step 2Make Ahead: Filling can be made 1 day ahead. Let cool, then store in an airtight container and refrigerate.
Assembly
1. Step 1Preheat oven to 375°. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to 1/8" thick. Using a 4" round cutter, cut out rounds, rerolling and cutting if necessary to yield 18.
2. Step 2Place 1 generous tablespoon pumpkin filling in the center of each round. Fold over half of round to create a half-moon shape; crimp or seal edges with a fork as desired. Arrange on prepared sheets and refrigerate until cold, about 15 minutes.
3. Step 3In a small bowl, whisk egg and water; brush over dough, then turn and brush second side with egg wash. Sprinkle both sides with granulated sugar.
4. Step 4Bake empanadas until golden brown and firm to the touch, 20 to 25 minutes. Let cool about 5 minutes before serving.