Description

These Pumpkin Empanadas are a delightful fall treat featuring a spiced pumpkin filling enclosed in a flaky whole wheat and all-purpose flour crust. Sweetened naturally with coconut sugar and infused with warm spices like cinnamon, nutmeg, and cloves, these empanadas are perfect for cozy gatherings or holiday dessert spreads. The dough is tender and buttery, while the pumpkin filling is thick, caramelized, and flavorful. Baked to golden perfection, they offer a perfect balance of sweet and spice with a crisp exterior.

Ingredients

Scale

For the Filling:

2 cups pumpkin puree (homemade or canned)
½ cup coconut sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cloves
½ tsp pure vanilla extract
¼ tsp salt
1 tbsp unsalted butter

For the Dough:

1½ cups whole wheat flour (225g)
1½ cups all-purpose flour (200g)
2 tbsp coconut sugar
¼ tsp salt
1 cup unsalted butter (226g), cold, cubed
2 eggs, whisked
1 tbsp milk (plus extra if needed)

For the Egg Wash:

1 egg, whisked
Sugar for sprinkling

Instructions

Make the Pumpkin Filling: In a medium saucepan, melt the unsalted butter over medium-low heat. Add the pumpkin puree, coconut sugar, ground cinnamon, ground nutmeg, ground cloves, pure vanilla extract, and salt. Cook this mixture on low heat, stirring often, until it thickens and caramelizes to a rich color, about 10 to 12 minutes. Taste the filling and adjust the sweetness or spices as needed. Allow the filling to cool to room temperature before assembling.
Prepare the Dough: In a large bowl, whisk together whole wheat flour, all-purpose flour, coconut sugar, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to blend the mixture until it forms coarse crumbs. Pour in the whisked eggs and 1 tablespoon of milk, stirring until a dough forms. If the dough feels dry, incorporate an additional tablespoon of milk. Knead the dough gently on a lightly floured surface for 2 to 3 minutes until smooth. Divide the dough into 4 equal balls, wrap in plastic wrap, and chill in the fridge for 30 minutes.
Assemble the Empanadas: Line a baking sheet with parchment paper. Working with one dough ball at a time, roll it out on a floured surface into a thin sheet. Use a cutter or a glass to cut 4-inch diameter circles. Place a spoonful of the pumpkin filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges with a fork to seal completely. Transfer the empanadas to the prepared baking sheet and refrigerate for 30 minutes to firm up.
Bake the Empanadas: Preheat the oven to 350°F (175°C). Using a paring knife, make 1 to 2 small slits on the top of each empanada to allow steam to escape. Brush the tops with the whisked egg wash and sprinkle lightly with sugar. Bake the empanadas for 20 to 25 minutes or until they turn golden brown. Remove from the oven and cool them on a wire rack before serving.

Notes

For a richer flavor, use homemade pumpkin puree if possible.
Ensure the butter is very cold when making the dough to achieve a flaky texture.
Egg wash not only gives a golden color but also helps the sugar stick to the empanadas.
Empanadas can be stored refrigerated for up to 3 days or frozen before baking.
Adjust spices in the filling according to your taste preference; adding a pinch of ginger or allspice can add depth.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Keywords: pumpkin empanadas, fall dessert, spiced pumpkin, baked empanadas, holiday treats, pumpkin pastry