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Easy Baked Pumpkin Empanadas – Flaky & Sweet

Pumpkin Empanadas

Easy Pumpkin Empanadas are warm, flaky pastry pockets filled with a creamy, spiced pumpkin filling, perfect for a cozy dessert any night of the week.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Latin American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Keep cold for best results.
  • 1/2 cup unsalted butter Chilled and cut into small pieces.
  • 1 large egg Gives structure to the dough.
  • 1 tablespoon sugar Adds a hint of sweetness.
  • 1 pinch salt
For the Pumpkin Filling
  • 1 cup pumpkin puree Use plain pumpkin puree.
  • 1/2 cup brown sugar For depth of flavor.
  • 1 teaspoon ground cinnamon Adds fall warmth.
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove Or allspice for variation.
  • 1 teaspoon vanilla extract
  • 1 pinch salt Balances the sweetness.

Method
 

Prepare the Dough
  1. In a bowl, combine the flour, sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the egg and mix until a dough forms. Chill in the refrigerator for 30 minutes.
Make the Filling
  1. In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, clove, vanilla, and salt until well combined.
Assemble the Empanadas
  1. Preheat the oven to 400°F (200°C).
  2. Roll out the dough on a floured surface to about 1/8-inch thickness.
  3. Cut out circles using a cutter. Place a spoonful of the filling on one half of each circle.
  4. Fold the dough over and crimp the edges with a fork to seal.
Bake the Empanadas
  1. Place empanadas on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 20 minutes or until golden brown.

Notes

Chill the dough to keep it manageable. Serve with whipped cream or a drizzle of caramel for added sweetness.