Pumpkin Empanadas
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4.6
88 reviews
Excellent
Pumpkin Empanadas
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Pumpkin Empanadas combine a soft yeast dough infused with pumpkin spice with a sweet pumpkin filling made from canned pumpkin and dark brown sugar. The dough's mild seasoning and gentle rise provide a tender, slightly spiced crust encasing a smooth, aromatic pumpkin mixture suitable for a fall-inspired treat or dessert.
Description
This recipe for Pumpkin Empanadas begins with a yeast dough incorporating active dry yeast, flour, melted butter, sugar, pumpkin spice, and eggs, kneaded to develop a tender yet elastic texture. The yeast activation and proofing ensure a light dough that browns nicely when baked. The dough is mildly spiced, complementing the filling without overpowering it.
The filling blends pumpkin puree with dark brown sugar (or piloncillo), vanilla extract, and pumpkin spice for a smooth, sweet, and warmly spiced interior. The empanadas are formed by encasing this filling within portions of dough, then baked until golden and cooked through.
This makes for a seasonal dessert that pairs well with coffee or tea and can be enjoyed fresh or stored. The filling may be prepared up to a week in advance, making assembly convenient. Keeping the dough in a warm place helps it rise properly, such as inside a slightly warmed oven.
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Ingredients
For the dough
- 1 ¼ cup water
- 2 ¼ teaspoon active dry yeast
- ¾ cups granulated sugar divided
- 4 ¼-½ cups all-purpose flour
- 2 ½ teaspoon pumpkin spice
- ½ teaspoon salt fine
- 4 tablespoons unsalted butter melted
- 2 large egg divided, at room temperature
For the filling
- 1 (15-oz) can pumpkin puree
- ¾ cup dark brown sugar (or piloncillo)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Grease the inside of a large bowl with butter or oil, and line 2 large baking sheets with parchment paper. Set aside.
- Heat the water in a small bowl or cup for 10-20 seconds until it reaches 105°F-110°F. Mix in the yeast and 1 tablespoon of the sugar, and loosely cover the bowl with plastic wrap. Let it sit for 5 minutes. If the mixture is bubbly or frothy, that means the yeast is alive and thriving. Continue to the next step. If the mixture hasn't really changed at all, throw the mixture out and start again with a new packet of yeast. (I recommend using a thermometer to make sure your water isn't too hot. Otherwise, it could kill the yeast.)
- In the bowl of a stand mixer (or a regular large bowl), add the flour, remaining sugar, pumpkin spice, and salt. Mix together to combine.
- Add the melted butter and 1 egg. Mix together again to lightly combine.
- Pour in the yeast mixture and knead in the stand mixture using the dough hook for 6-8 minutes (or by hand), until the dough is smooth and elastic. The dough should be slightly tacky but not completely sticky. If it is sticky, add in more flour, 1 tablespoon at a time, until the dough is no longer completely sticky.
- Place the dough in the prepared bowl, cover loosely with a sheet of plastic wrap or a clean kitchen towel, and let it rise in a warm place for 2 hours or until the dough has about doubled in size. (I like to let mine rise on top of the fridge.)
- While the dough is rising, make the filling: Add the pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice to a small saucepan over medium-high heat. Stir together to combine and cook for 3 minutes, stirring occasionally. Remove from the heat, transfer to a bowl, and set aside until ready to use.
- Preheat the oven to 350°F. Divide the dough into 16 equal pieces and shape into balls.
- On a lightly floured surface, roll each ball into a 7-8 inch circle. Place a heaping tablespoon of the pumpkin filling onto 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 instead of your fingers. As long as the empanadas are sealed, you're good to go.
- Transfer the empanadas to the prepared baking sheets. In a small bowl, whisk the remaining egg. Using a pastry brush, brush the tops of the empanadas with the egg wash.
- Place in the oven and bake for 23-25 minutes, until the tops are golden brown.
- Transfer to a wire rack and let sit for 30 minutes to cool before serving.
Notes
- Allow the dough to rise in a warm place for about 2 hours to ensure proper yeast activity; using a slightly warmed oven turned off is an effective method.
- The pumpkin filling can be made up to one week ahead and stored in an airtight container until ready to use.
Nutrition Information
Show Details
Serving
1empanada
Calories
249kcal
(12%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.002g
(0%)
Cholesterol
20mg
(7%)
Sodium
120mg
(5%)
Potassium
130mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
4291IU
(86%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16empanadas
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 249kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 120mg | 5% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 4291IU | 86% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
88 reviews
Excellent
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