Pumpkin Empanadas: A Delicious Fall Recipe You’ll Love

Pumpkin Empanadas: Prepare to be transported to a world of warm spices and flaky, golden pastry! Imagine biting into a perfectly crisp empanada, the sweet and savory pumpkin filling melting in your mouth. This isn’t just a dessert; it’s a hug in pastry form, perfect for chilly autumn evenings or festive holiday gatherings.

Empanadas, in general, boast a rich history, tracing their roots back to Spain and Portugal, where they were originally savory meat-filled pastries. Over time, as they journeyed across the globe, particularly to Latin America, they adapted to local ingredients and flavors. The pumpkin empanada, a delightful variation, likely emerged as a celebration of the autumn harvest and the abundance of pumpkins. It’s a beautiful fusion of cultures and culinary traditions.

What makes pumpkin empanadas so irresistible? It’s the delightful combination of textures – the crisp, buttery crust giving way to the smooth, spiced pumpkin filling. The warm spices like cinnamon, nutmeg, and cloves create an aroma that fills your kitchen with comforting scents. They’re also incredibly versatile! Enjoy them warm with a scoop of vanilla ice cream, dust them with powdered sugar for an elegant touch, or simply savor them as a satisfying snack. Plus, they are surprisingly easy to make, making them a perfect baking project for both novice and experienced bakers alike. Get ready to create a batch of these delightful treats that will have everyone asking for more!

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/2 cup vegetable shortening, cold
• 6-8 tablespoons ice water
• For the Pumpkin Filling:
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or water
• For Sprinkling:
• Turbinado sugar or granulated sugar

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough, which is crucial for flavor and gluten development.
2. Cut in the Fat: Add the cold, cubed butter and cold vegetable shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these are what create flaky layers in the crust. Don’t overmix!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity and the flour you’re using. Stop adding water when the dough just comes together and is no longer dry. Be careful not to add too much water, or the dough will be tough.
4. Form the Dough: Gently gather the dough into a ball. Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap.
5. Chill the Dough: Refrigerate the dough for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. Chilling also helps the fat solidify, which contributes to a flakier crust.

Making the Pumpkin Filling:

1. Combine Ingredients: In a medium saucepan, combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt.
2. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes. This helps to concentrate the flavors and remove excess moisture from the pumpkin puree.
3. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
4. Cool the Filling: Let the filling cool completely before using it to fill the empanadas. This prevents the dough from becoming soggy. You can speed up the cooling process by spreading the filling out on a baking sheet.

Assembling the Empanadas:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough. You should get about 10-12 circles from each disc.
3. Fill the Empanadas: Place about 1-2 tablespoons of the cooled pumpkin filling in the center of each dough circle. Don’t overfill them, or they will be difficult to seal.
4. Seal the Empanadas: Fold the dough circle in half over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
5. Prepare Egg Wash: In a small bowl, whisk together the egg and milk (or water).
6. Brush with Egg Wash: Brush the tops of the empanadas with the egg wash. This will give them a golden-brown color and a shiny finish.
7. Sprinkle with Sugar: Sprinkle the tops of the empanadas with turbinado sugar or granulated sugar. This adds a touch of sweetness and sparkle.
8. Arrange on Baking Sheet: Place the empanadas on the prepared baking sheet, leaving a little space between each one.

Baking the Empanadas:

1. Bake: Bake the empanadas for 20-25 minutes, or until they are golden brown. Keep an eye on them, as baking times may vary depending on your oven.
2. Cool: Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success:

• Keep Ingredients Cold: The key to a flaky crust is to keep the butter and shortening cold. Use ice water and work quickly to prevent the fat from melting.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the fat to solidify, which contributes to a flakier crust.
• Cool the Filling: Cooling the filling prevents the dough from becoming soggy.
• Seal the Empanadas Well: Make sure to seal the edges of the empanadas tightly to prevent the filling from leaking out during baking.
• Adjust Sweetness: Adjust the amount of sugar in the filling to your liking. If you prefer a less sweet filling, reduce the amount of sugar.
• Add Spices: Feel free to add other spices to the filling, such as ginger, allspice, or cardamom.
• Experiment with Fillings: While this recipe is for pumpkin empanadas, you can easily adapt it to use other fillings, such as apple, cherry, or sweet potato.
• Make Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. The filling can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Freezing Baked Empanadas: Baked empanadas can be frozen for up to 2 months. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Variations:

Spicy Pumpkin Empanadas:

Add a pinch of cayenne pepper or a dash of hot sauce to the pumpkin filling for a spicy kick.

Chocolate Pumpkin Empanadas:

Stir in 1/4 cup of chocolate chips or chopped dark chocolate to the pumpkin filling.

Nutty Pumpkin Empanadas:

Add 1/4 cup of chopped pecans or walnuts to the pumpkin filling.

Cream Cheese Pumpkin Empanadas:

Mix 4 ounces of softened cream cheese into the pumpkin filling for a richer, creamier flavor.

Gluten-Free Pumpkin Empanadas:

Use a gluten-free all-purpose flour blend to make the dough. You may need to add a little more water to get the dough to come together.

Vegan Pumpkin Empanadas:

Use vegan butter or shortening to make the dough. Replace the egg wash with a mixture of plant-based milk and maple syrup.

Conclusion:

So, there you have it! These Pumpkin Empanadas are more than just a dessert; they’re a warm hug on a chilly autumn day, a burst of festive flavor in every single bite. I truly believe this recipe is a must-try, and here’s why: the combination of the flaky, buttery crust and the sweet, spiced pumpkin filling is simply irresistible. It’s a delightful balance of textures and tastes that will leave you wanting more. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. The steps are straightforward, and the results are incredibly rewarding.

But the best part? The versatility! While these Pumpkin Empanadas are fantastic on their own, warm from the oven, there are so many ways to elevate them even further. For a truly decadent experience, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of cinnamon sugar adds a touch of extra sweetness and spice. If you’re feeling adventurous, you could even experiment with different fillings. Imagine apple pie filling, sweet potato puree, or even a savory chicken and chorizo mixture! The possibilities are endless.

Serving Suggestions and Variations:

• Classic: Serve warm with vanilla ice cream or whipped cream.
• Spiced: Dust with cinnamon sugar or a mixture of cinnamon, nutmeg, and ginger.
• Decadent: Drizzle with caramel sauce or chocolate sauce.
• Savory: Experiment with fillings like chicken and chorizo or black bean and corn.
• Dipping Sauces: Offer a side of cream cheese dip or a spiced yogurt sauce.

I’ve personally made these Pumpkin Empanadas countless times, and they’re always a hit. Whether it’s for a holiday gathering, a cozy night in, or a simple afternoon treat, they never fail to bring smiles to faces. I’ve even had friends who claim they don’t like pumpkin pie absolutely devour these! That’s how good they are.

Now, it’s your turn! I wholeheartedly encourage you to give this recipe a try. Don’t be intimidated by the thought of making empanadas; I promise it’s easier than you think. Follow the instructions carefully, and don’t be afraid to get creative with your fillings and toppings. The most important thing is to have fun and enjoy the process.

And once you’ve made your own batch of these delicious Pumpkin Empanadas, I’d love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Did you try a different filling? Did you add a special spice? Did you serve them with a unique dipping sauce? I’m always eager to learn from your culinary adventures. Let’s create a community of empanada enthusiasts and share our love for this delightful treat. So go ahead, grab your ingredients, preheat your oven, and get ready to bake some magic! I can’t wait to see what you create!

Happy baking, and enjoy every single bite of your homemade Pumpkin Empanadas!