Pumpkin Empanadas

There’s something truly special about a warm, spiced pastry. It brings cozy comfort to any occasion. These delightful Pumpkin Empanadas offer just that. They have a tender, flaky crust. Inside is a sweet, aromatic pumpkin filling. The blend of cinnamon, ginger, and cloves creates an irresistible aroma. It fills your kitchen. This promises a delicious treat. It’s perfect for fall gatherings. It’s also a simple, sweet indulgence any time of year.

I find these Pumpkin Empanadas incredibly versatile. They’re wonderful served warm. A dusting of powdered sugar seals the deal. You can even enjoy them as a delightful breakfast pastry. They store beautifully. This makes them a convenient option for busy weeknights. They are also great for packing in a lunchbox. Their comforting flavors and easy preparation make them a guaranteed crowd-pleaser. They bring a smile to everyone’s face.

Why I Love This Recipe

There are so many reasons why I keep coming back to this Pumpkin Empanada recipe. For starters, it’s incredibly easy! Using store-bought pie crust means I can whip these up with very little fuss. They are also quick to make. You can have these ready in under an hour, which is a lifesaver on busy weeknights. The flavor is simply irresistible—that warm spice and sweet pumpkin combo is pure comfort. Plus, they’re so versatile; they work as a dessert, a breakfast treat, or even a sweet snack. And honestly, they just look so good, with that beautiful golden-brown pastry. They always impress!

Pumpkin Empanadas Ingredients

The magic of these Pumpkin Empanadas lies in their simple yet perfectly balanced ingredients. They create a harmonious blend of sweet, spiced, and flaky goodness. This combination evokes autumn’s warmth. It’s the joy of a homemade treat. You get this even when time is short.

• Pumpkin Puree: This is the creamy, earthy base. It gives our empanadas their signature flavor. It also ensures a moist texture. Always use pure pumpkin puree. Avoid pumpkin pie filling.
• Brown Sugar: It adds a lovely caramel sweetness. This helps create a rich, smooth filling.
• Cinnamon, Ginger, and Cloves: This classic trio of warm spices is essential. It provides that quintessential fall flavor profile. It infuses the filling with cozy aromas.
• Refrigerated Pie Crusts: These are the secret to quick, easy empanadas. They provide a wonderfully flaky, golden crust. This happens with minimal effort.
• Large Egg (beaten with water): This creates a beautiful, glossy egg wash. It helps empanadas brown nicely in the oven. It also gives them an appealing sheen.
• Confectioners’ Sugar: A simple dusting at the end works wonders. It adds a touch of sweetness and a pretty finish.

Substitutions and Tips:

For an extra flavor boost, consider adding a pinch of nutmeg or allspice. You can add these to the pumpkin filling. If you don’t have brown sugar, granulated sugar works. The flavor will be slightly less rich, though. For a dairy-free option, skip the egg wash. You can also use plant-based milk. Mix it with a little maple syrup. For a crispier crust, ensure your oven is fully preheated. You’ll find exact ingredient quantities in the printable recipe card below.

How to Make Pumpkin Empanadas

Step 1: Prepare the Oven and Baking Sheet

Begin by preheating your oven to 375 degrees F (190 degrees C). This ensures the oven is at the perfect temperature for baking. Next, line a baking sheet with parchment paper. This simple step makes removing the finished Pumpkin Empanadas a breeze. It also prevents them from sticking to the pan.

Step 2: Mix the Pumpkin Filling

In a medium-sized bowl, combine the pumpkin puree, packed brown sugar, ground cinnamon, ground ginger, and ground cloves. Stir everything together thoroughly. Mix until the filling is well combined and has a smooth consistency. This spiced pumpkin filling is the heart of your delicious sweet empanadas.

Step 3: Cut Out the Dough Circles

Gently unroll the refrigerated pie crusts onto a lightly floured surface. Using a 3-4 inch round cookie cutter, or even the rim of a glass, cut out as many circles as you can. These circles will form the outer shell of your Pumpkin Empanadas.

Step 4: Fill the Dough Circles

Take each dough circle. Spoon about 1 to 2 tablespoons of the prepared pumpkin filling onto one half of the circle. Be careful not to overfill. This can make sealing the empanadas more difficult.

Step 5: Fold and Seal the Empanadas

Carefully fold the other half of the dough circle over the filling. This creates a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges. This not only looks nice but also ensures a secure seal. Your sweet empanadas will hold together.

Step 6: Apply the Egg Wash

In a small bowl, whisk together the large egg and 1 tablespoon of water. This creates your egg wash. Using a pastry brush, lightly brush the tops of each sealed empanada. This step is key to achieving that beautiful golden-brown color when baked.

Step 7: Bake the Pumpkin Empanadas

Arrange the prepared Pumpkin Empanadas on the baking sheet you lined earlier. Bake for approximately 12 to 15 minutes. Bake until the crust is a lovely golden brown. It should look perfectly flaky. Keep an eye on them, as ovens can vary.

Step 8: Finish and Serve

Once baked to perfection, remove the Pumpkin Empanadas from the oven. Let them cool on the baking sheet for a few minutes. Before serving, lightly dust the tops with confectioners’ sugar. This adds a final touch of sweetness and visual appeal. Enjoy these delightful fall treats!

How to Store Pumpkin Empanadas

Store cooled Pumpkin Empanadas in an airtight container. Keep them in the refrigerator for up to 3 days. For longer storage, you can freeze them. Place cooled empanadas in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They will keep well for up to 2 months. Reheat gently in a warm oven or toaster oven. This will help revive their flaky texture. Enjoy your sweet treats later!

Tips for Success

• Make sure your pumpkin puree is just that—puree. Avoid pumpkin pie filling. It already has added sugar and spices you don’t want.
• Don’t overfill the empanadas. This makes sealing them properly much harder.
• For a crispier crust, ensure your oven is fully preheated. Hot ovens bake best.
• Crimp the edges firmly with a fork. This stops the filling from escaping.
• Let the empanadas cool slightly before dusting. This gives the best presentation.

Kitchen Tools You’ll Need

Gathering the right tools makes all the difference. Here’s what you’ll need for these simple Pumpkin Empanadas:

• A medium mixing bowl is perfect for the filling.
• You’ll need a baking sheet for baking.
• Parchmont paper is a lifesavers for easy cleanup.
• A 3-4 inch round cookie cutter or glass rim is handy.
• A pastry brush helps with the egg wash.
• Don’t forget a fork for crimping those edges!

Serving Suggestions

These delightful Pumpkin Empanadas are wonderful on their own. Here are some ideas to make them even more special:

• A light dusting of confectioners’ sugar adds a classic, sweet finish. It looks lovely, too.
• They are fantastic with a dollop of creamy whipped cream. A scoop of vanilla ice cream is also a winner.
• Enjoy them with a warm beverage. Think cozy apple cider or your favorite coffee.
• These make a perfect dessert. They are also a delightful sweet breakfast option.

Frequently Asked Questions

Can I make the Pumpkin Empanadas filling ahead of time?

Yes, you can absolutely prepare the pumpkin filling up to two days in advance. Just store it in an airtight container in your refrigerator. This makes assembling the delightful Pumpkin Empanadas even quicker when you’re ready to bake them on a busy day.

What if I don’t have a round cookie cutter for the empanadas?

No problem at all! You can easily use the rim of a drinking glass or even a small bowl. Trace around it to cut out circles from your pie crusts. The key is to get a consistent size for your sweet empanadas, ensuring they bake evenly.

Can I fry these Pumpkin Empanadas instead of baking them?

While this recipe is perfectly designed for baking, you can adapt it for frying. Heat about two inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry the empanadas for 2-3 minutes per side until golden brown. Be sure to drain them well on paper towels afterwards.

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