Pumpkin Empanadas Recipe

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Pumpkin Empanadas Recipe 🎃🥟

Ingredients

Pumpkin Filling

  • 1 large can pumpkin (29 oz, about 4 cups; not pie filling)
  • 4 oz piloncillo (or dark brown sugar)
  • 4 oz granulated sugar
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp ground anise
  • 3 tbsp butter

Empanada Dough

  • 1 cup water
  • 2 star anise
  • 2-inch cinnamon stick
  • 3½ cups sifted flour (about 1 lb)
  • ½ cup sugar
  • 1½ tsp baking powder
  • ⅓ tsp salt
  • 8 oz shortening (plus 2 tbsp for greasing baking sheets)

Sugar Cinnamon Dredge

  • ½ cup sugar
  • ½ tsp cinnamon

Instructions

Make the Pumpkin Filling

  1. In a medium saucepan over medium heat, melt the butter with the piloncillo (or brown sugar) until dissolved.
  2. Stir in the pumpkin puree, ground cloves, cinnamon, and ground anise. Mix thoroughly.
  3. Cook the mixture at a gentle simmer, stirring frequently, until it thickens and darkens slightly, about 45 minutes.
  4. Remove from heat and let the filling cool completely before using.

Prepare the Cinnamon Sugar Dredge

  1. In a small bowl, mix the sugar and cinnamon. Set aside.

Make the Dough

  1. In a small saucepan, combine 1 cup of water, star anise, and the cinnamon stick. Bring to a boil, then remove from heat and let steep for 15–20 minutes.
  2. In a large bowl, combine sifted flour, sugar, baking powder, and salt.
  3. Cut the shortening into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Test by pressing some of the mixture in your palm; if it holds together, it’s ready. If not, mix in a bit more shortening.
  4. Strain the anise-cinnamon tea and gradually add it to the flour mixture, about 4 oz at a time, kneading as you go. Stop once the dough is smooth but not sticky.
  5. Cover the dough with plastic wrap and let it rest for 30 minutes.

Assemble the Empanadas

  1. Preheat the oven to 375°F (190°C). Grease baking sheets with shortening.
  2. Divide the dough into 24–28 equal balls (about 26 grams each). Keep them covered with plastic wrap to prevent drying.
  3. Flatten each dough ball using a tortilla press lined with plastic or wax paper, or roll them out on a floured surface.
  4. Place 1½–2 tbsp of the pumpkin filling in the center of each dough circle.
  5. Fold the dough over to form a half-moon shape. Seal the edges by pressing with a fork or pinching and folding for a braided look.
  6. Place the empanadas on the prepared baking sheets, leaving some space between each.

Bake and Coat

  1. Bake the empanadas for 18–21 minutes, or until the edges are light golden brown.
  2. While still warm, roll each empanada in the prepared cinnamon-sugar mixture.
  3. Allow to cool completely before transferring to an airtight container. (Note: The empanadas will soften slightly after a few hours.)

Yields

Approximately 24–28 small empanadas.

These warm, spiced pumpkin empanadas pair perfectly with a cup of coffee or hot chocolate for the ultimate fall treat. Enjoy! 🍂🎃🥟

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