🎃 Pumpkin Empanadas

Golden hand pies filled with sweet spiced pumpkin—warm, nostalgic, and perfect for cozy gatherings or holiday dessert trays!

Ingredients

For the Dough

• 3 cups all-purpose flour (360 g)
• 2 tbsp sugar
• ½ tsp salt
• ½ cup cold butter (115 g)
• ⅓ cup shortening or oil
• 1 large egg
• ½ cup cold water (as needed)

For the Pumpkin Filling

• 2 cups pumpkin purée
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tbsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg (optional)
• Pinch of ground cloves (optional)
• Zest of 1 orange (optional)
• 2 tbsp butter
• Pinch of salt

For Finishing

• 1 egg beaten with 1 tsp milk (egg wash)
• 2 tbsp sugar mixed with ½ tsp cinnamon (for sprinkling)
• Powdered sugar for dusting (optional)

Instructions

1. Make the Dough: Mix flour, sugar, and salt. Cut in butter and shortening until crumbly. Add egg and cold water to form dough. Wrap and chill for 30 minutes.
2. Prepare Filling: In a saucepan, combine pumpkin, sugars, cinnamon, ginger, nutmeg, cloves, salt, butter, and orange zest. Cook over medium heat 5–7 minutes until thickened. Cool slightly.
3. Shape Empanadas: Roll dough thin. Cut circles (10–12 cm). Place 1 tbsp filling in center of each. Fold over and seal edges with a fork.
4. Bake: Brush tops with egg wash. Sprinkle cinnamon sugar. Bake at 400°F (200°C) for 15–18 minutes until golden brown.
5. Serve: Cool 10 minutes on rack. Dust with powdered sugar if desired.

Details

• Prep Time: 30 minutes
• Bake Time: 15–18 minutes
• Total Time: ~1 hour
• Yield: 16–20 empanadas

Tips

• Freeze unbaked empanadas for up to 1 month. Bake straight from frozen, adding 5 minutes.
• Don’t overfill to avoid leaks.
• Serve warm with caramel drizzle or whipped cream for extra indulgence.

For a vegan version: use plant-based butter and skip the egg wash (brush with plant milk instead).