Dessert - How to make pumpkin empanadas recipes

Author: Yolanda Reno  

These Easy Pumpkin Empanadas are the perfect handheld fall and winter treat stuffed with a delicious pumpkin filling and wrapped in a sweet pastry dough. These sweet and earthy pumpkin hand pies are made with whole-wheat flour for healthy and mess-free snacking.

Easy Pumpkin Empanadas

Easy Pumpkin Empanadas
These Easy Pumpkin Empanadas are the perfect handheld fall and winter treat stuffed with a delicious pumpkin filling and wrapped in a sweet pastry dough. They're baked, not fried!
Provided by: Isabel Eats
Total time: 115 minutes
Cook time: 40 minutes
Prep time: 75 minutes
Yields: 16 servings
Cuisine: Mexican
Number of ingredients: 15
  • 1 tablespoon butter
  • 3/4 cup dark brown sugar
  • 1 cup pure pumpkin puree ((not pumpkin filling))
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 orange, (zested plus juice of 1/2 orange)
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 pinch coarse kosher salt
  • 2 sticks cold butter, (grated using a cheese grater)
  • 2 large eggs
  • 2 tablespoons cold water
  • 1 large egg white
  • 4 tablespoons turbinado sugar
  • Serving Size: 1 empanada
  • Calories: 278 kcal
  • Carbohydrate: 37 g
  • Protein: 3 g
  • Fat: 13 g
  • Saturated Fat: 1 g
  • Cholesterol: 25 mg
  • Sodium: 25 mg
  • Fiber: 1 g
  • Sugar: 19 g
How to cook:
  1. For the filling
  2. Melt the butter in a small pot over medium-high heat. Add the brown sugar. Cook for 3 minutes, stirring often.
  3. Add the pumpkin puree, vanilla extract, ground cinnamon, ground cloves, orange zest and orange juice. Stir together to combine and cook for 3 minutes, stirring occasionally.
  4. Remove from heat and stir in orange zest and orange juice. Transfer filling to a medium bowl and let cool completely in the refrigerator. While the filling is cooling down, prepare the dough.
  5. For the dough
  6. In a food processor, mix together the flour, sugar and salt. Add the butter, eggs and water and pulse together until a clumpy dough forms. If not using a food processor, mix dry ingredients in a large bowl with a fork and use a pastry cutter like this one to incorporate the butter, eggs and water.
  7. Transfer dough onto a floured work surface and knead into a ball. Cut into a total of 16 pieces. Roll each piece into a ball using the palm of your hands.
  8. Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.
  9. To save room, I placed about 3 disks onto the parchment paper, placed another layer of parchment paper on top, and continued stacking disks onto the same baking sheet, making sure there's always parchment paper in between each layer so they don't stick together. Once all the disks are formed, cover baking sheet with plastic wrap and chill in the refrigerator for about 15 minutes.*
  10. Preheat oven to 375°F. Continuing to work on a floured surface, place a heaping spoonful of filling onto each flattened dough disk. Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed. You can also press the edges together using the tines of a fork instead of your fingers. As long as the empanadas are sealed, you're good to go.
  11. Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
  12. Brush the tops of the empanadas with the egg white and sprinkle with turbinado sugar. Bake for 25-30 minutes, until the pastry is lightly browned.
Notes: Creamy Baked Pumpkin Pie Empanadas, Preheat oven to 375 F. Heat pumpkin and brown sugar in a medium saucepan, over medium heat, for approximately 5 minutes. Stir frequently ensuring that all the sugar dissolves. Add the …


Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you how to make the perfect, soft pumpkin empanadas ! Let me tell …

How to Make Pumpkin Empanadas

Learn to make pumpkin empanadas from scratch and using real pumpkin . Bake a sweet, warm snack or dessert for this Fall season!For a full …

Pumpkin Empanadas

Pumpkin Empanadas
Provided by: Rosalynda Segovia Thorn
Total time: 70 minutes
Prep time: 40 minutes
Yields: 12 servings
Cuisine: Latin American
Number of ingredients: 11
  • 2 cups flour
  • 1 teaspoon salt
  • 7 tablespoons butter
  • 3 tablespoons vegetable shortening
  • 2 tablespoons ice cold water
  • 1 egg
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1 egg (for egg wash)
  • Serving Size: 1 Serving
How to cook:
  1. Set oven to 425 °F.
  2. In mixing bowl combine flour and salt. Add butter and mix with beater until well blended. Add vegetable shortening; mix. Stir in water and egg and beat until well blended. The dough should stick together when held in your hand. Place mixture in a zip-top bag and refrigerate for 30 minutes.
  3. For the filling: In small saucepan over medium heat, melt butter and stir in the brown sugar. Heat until the sugar is dissolved into the butter. Stir in pumpkin and cinnamon. Stir over heat for 3 minutes. Remove from heat and place pumpkin mixture in refrigerator to cool off completely. Filling must be cooled.
  4. Lightly grease a large baking sheet. Take chilled pastry dough out of refrigerator and divide it in half. Return the remaining half to refrigerator. Divide dough you have into 6 balls. On a floured board or table, roll each ball into a circle with a rolling pin. Fill each circle with about 2 tablespoons cooled pumpkin filling. Fold one side of circle over and press down on the edges. You must press edges together to keep filling from running out. Take the remaining egg and put it into a small bowl, add 1 teaspoon of water and beat. With pastry brush, brush egg wash on top of each empanada.
  5. Place the first 6 empanadas on the baking sheet and bake for 15 minutes or until they are golden and the edges are lightly browned.
  6. Take the rest of the pastry dough out of the refrigerator and follow the same instructions. When you are finished, you should have 12 empanadas.
  7. Enjoy!
Notes: Pumpkin Empanaditas Recipe, Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal. …

Pumpkin Empanadas

Pumpkin Empanadas
These sweet and earthy pumpkin hand pies are made with whole-wheat flour for healthy and mess-free snacking.
Provided by: Jovita | Yummy Addiction
Total time: 90 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 35 servings
Cuisine: Spanish
Number of ingredients: 17
  • 2 cups pumpkin puree (, homemade or canned)
  • 1/2 cup coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 1/2 cups (225g) whole wheat flour
  • 1 1/2 cups (200g) all-purpose flour
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter (, cold, cut into cubes)
  • 2 eggs (, whisked)
  • 1 tablespoon milk
  • 1 egg (, whisked)
  • sugar for sprinkling
  • Serving Size: 1 empanada
  • Calories: 113 kcal
  • Fat: 6.2 g
  • Cholesterol: 30.8 mg
  • Sodium: 42.6 mg
  • Carbohydrate: 12.8 g
  • Sugar: 3.4 g
  • Protein: 2 g
How to cook:
  1. The filling:
  2. In a medium saucepan, melt the butter over medium-low heat. Stir in the pumpkin puree (I used homemade), brown sugar, cinnamon, nutmeg, cloves, vanilla, and salt and cook on low heat, stirring often, until the sugar has completely dissolved and the mixture becomes thick and darker in color. Taste for sugar and spices and adjust to your taste, if necessary. Remove from heat and let cool to room temperature.
  3. The dough:
  4. Add both flours, coconut sugar, and salt in a large bowl and mix until combined. Add the butter and use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles crumbs. Pour whisked eggs and a tablespoon of milk into the butter/flour mixture and mix thoroughly. Alternatively, you can do the dough in a food processor.
  5. Gather the dough into a ball. If it doesn't stick together, add another tablespoon of milk until a ball can be formed. Knead the dough on a floured surface for a few minutes (add more all-purpose flour as you knead, if it's extremely sticky). Form the dough into 4 balls, wrap in plastic wrap and place in the refrigerator to chill for around 30 minutes. A chilled dough is easier to handle.
  6. Line a baking sheet with parchment paper.
  7. Assembling the empanadas:
  8. Work with one dough ball at a time (keep the others refrigerated till ready to use). On a floured surface roll out the dough into a thin sheet. Cut out desired size circles for empanadas (I did 4-inch / 10cm circles as I like my empanadas smaller), re-rolling scraps. Add a dollop (or more, if your circles are large) of filling in the center of each circle, fold over, creating a half-moon shape, and using a fork, press edges together to seal empanada. Transfer to a baking sheet. Continue with the remaining dough. Refrigerate the empanadas for about 30 minutes or until ready to bake.
  9. Preheat oven to 350 degrees F.
  10. Use a paring knife to cut slits on the top of each pie to allow steam to escape and avoid leaks during baking. Brush each empanada with whisked egg and sprinkle with sugar. Bake for about 20-25 minutes, or until the empanadas are golden brown (watch carefully as they can burn quickly). Remove from the oven and let sit for a minute or two before transferring to a wire rack to cool completely. Enjoy!
Notes: How To Make Pumpkin Empanadas, 1/2 tsp pumpkin pie spice. Empanada Dough Ingredients: 3 cups flour 1 tbsp baking powder 1/2 tsp salt 1 1/2 stick butter 1 cup water. Dough …

Pumpkin Empanadas

Pumpkin Empanadas
For best results, let the dough rest for 1 hour between making the dough and shaping the empanadas.Yield: 16 (3 inch) empanadas
Provided by: Sarah | Curious Cuisiniere
Total time: 110 minutes
Cook time: 20 minutes
Prep time: 90 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 13
  • 2 c unbleached all purpose flour
  • 1 c white whole wheat flour* (or unbleached all purpose flour)
  • ½ tsp salt
  • 3 Tbsp unsalted butter, (cold, cubed)
  • ½ c ice cold water
  • 1 egg
  • 1 c pumpkin puree ((not pumpkin pie filling))
  • ¼ c brown sugar or piloncillo
  • 1 tsp heavy cream or half and half
  • 1 tsp cinnamon
  • ¼ tsp ground allspice
  • 1 egg white beaten with 1 Tbsp water ((for brushing))
  • 1 Tbsp white sugar mixed with 1 tsp cinnamon sugar ((for sprinkling, if desired))
How to cook:
  1. For the Dough
  2. Place the flour and salt in the bowl of your food processor. Add the butter cubes and pulse until combined. Add the egg and pulse until combined. Add the ice cold water, a little at a time, pulsing between additions, until a coarse dough begins to form.
  3. Transfer the dough onto the counter and knead it until a smooth ball of dough comes together, 2-4 minutes.
  4. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour (not over 24 hours) to relax the gluten.
  5. For the Filling
  6. In a medium bowl, add all of the filling ingredients. Mix until combined. Taste and adjust the sweetness or seasoning as desired. Cover and set aside until you are ready to put the empanadas together.
  7. Putting it all together
  8. Preheat the oven to 400F
  9. Divide the dough into 2 halves. Then, divide each half into 8, roughly even sections. (So you have 18 small balls
  10. Roll each ball of dough out to a 4 inch disc.
  11. Fill the circle of dough with 1 Tbsp of pumpkin filling.
  12. Wet your finger with a little water and use it to moisten the edge of the dough around the filling. Fold the circle of dough in half over the filling, to create a filled half-circle. Press the edges together firmly to seal.
  13. If desired, crimp (repulgue) the edges by twisting and folding the sealed edge over itself (see the video above). Or, crimp the edges as you would any pie crust.
  14. Place the sealed and crimped empanadas onto a greased, aluminum foil lined baking sheet.
  15. Brush the tops of the empanadas with an egg wash made from 1 egg white beaten with 1 Tbsp water. If desired, sprinkle some cinnamon sugar over top of the empanadas.
  16. Bake the empanadas for 20 minutes, or until golden.
  17. Removed the baked empanadas from the oven and let them cool slightly on a wire rack before serving.
Notes: Recipes > Mexican > How To make Pumpkin Empanadas, Chill for 30 minutes. Preheat oven to 400F. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out …
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