Hey there, fellow food lovers!
Got a craving for something warm and sweet? You’re in for a treat today!
I’m sharing my favorite recipe for pumpkin pie empanadas. Yep, you heard that right!
These little pockets of goodness are packed with that classic pumpkin pie flavor we all adore.
They’re perfect for fall gatherings or just because you want something delicious.
Let’s dive into this cozy recipe!
| Preparation Time | 30-40 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 2 hours 0 minutes – 2 hours 10 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 1/4 cups water
- 2 1/4 teaspoons active dry yeast
- 3/4 cup granulated sugar (split)
- 4 1/4 to 4 1/2 cups all-purpose flour
- 2 1/2 teaspoons pumpkin spice mix
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter
- 2 room temperature eggs (divided)
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup dark brown sugar (or piloncillo)
- 1 teaspoon vanilla essence
- 1 teaspoon pumpkin spice
Step 1: Prepare the Workspace
Grease the inside of a large bowl with butter or oil, and line 2 large baking sheets with parchment paper.
Set aside these prepared items for later use.
Step 2: Activate the Yeast
Heat water in a small bowl or cup for 10-20 seconds until it reaches 105°F-110°F.
Mix in yeast and 1 tablespoon of sugar, then loosely cover the bowl with plastic wrap.
Let it sit for 5 minutes.
If the mixture becomes bubbly or frothy, the yeast is alive and thriving.
Proceed to the next step.
If there is no change, discard the mixture and start over with a new packet of yeast.
Make sure the water isn’t too hot to avoid killing the yeast; using a thermometer is recommended.
Step 3: Prepare the Dough
In the bowl of a stand mixer or a regular large bowl, combine flour, the remaining sugar, pumpkin spice, and salt.
Mix together to combine.
Add the melted butter and 1 egg, and mix lightly to combine.
Add in the activated yeast mixture and knead using the dough hook of the stand mixer for 6-8 minutes, or knead by hand, until the dough is smooth and elastic.
The dough should be slightly tacky but not overly sticky.
If sticky, add more flour 1 tablespoon at a time until the dough reaches the right consistency.
Place the dough in the prepared greased bowl, cover loosely with plastic wrap, and let it rise in a warm place for 2 hours or until doubled in size.
A warm spot, like on top of the fridge, works well for rising.
Step 4: Make the Filling
While the dough is rising, prepare the filling.
Add pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice to a small saucepan over medium-high heat.
Stir to combine and cook for 3 minutes, stirring occasionally.
Remove from heat, transfer to a bowl, and set aside until ready to use.
Step 5: Shape the Empanadas
Preheat the oven to 350°F.
Once the dough has risen, divide it into 16 equal pieces and shape each piece into a ball.
On a lightly floured surface, roll each ball into a 6-7 inch circle.
Place a heaping tablespoon of the pumpkin filling onto the center of each flattened dough circle.
Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed.
You can also press the edges together using the tines of a fork for a decorative edge.
Step 6: Bake and Cool
Transfer the sealed empanadas to the prepared baking sheets.
In a small bowl, whisk the remaining egg and use a pastry brush to brush the tops of the empanadas with the egg wash.
Bake in the preheated oven for 23-25 minutes until the tops are golden brown.
Remove from oven and transfer to a wire rack.
Allow the empanadas to cool for 30 minutes before serving.
