Spiced Pumpkin Empanadas

Spiced Pumpkin Empanadas

Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 16 empanadas
Calories per serving: 231 kcal

Warm, flaky, and filled with warmly spiced pumpkin, these homemade empanadas are a comforting treat perfect for fall—or any time you crave something sweet and satisfying. Easy to make and even easier to enjoy!

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Ingredients

For the Filling:

• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves

For the Dough:

• 1 cup warm water (about 110°F / 43°C)
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 (½ oz) packets active dry yeast (or 2¼ teaspoons)
• ⅛ teaspoon baking powder
• ½ teaspoon ground cinnamon
• 3 cups all-purpose flour, divided
• ¾ cup vegetable shortening

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Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.

2. Make the Filling:
   In a medium bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix well until smooth and fully blended. Set aside.

3. Prepare the Dough:
   In a large mixing bowl, combine the warm water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, beat on low speed until the ingredients are dissolved and combined (about 1 minute).
   Gradually add 1½ cups of flour while mixing continuously. Once incorporated, add the shortening and mix until smooth.
   Slowly add the remaining 1½ cups of flour, mixing until a soft dough forms.

4. Shape the Dough:
   Divide the dough into 16 equal portions (not 4—this ensures 16 servings as listed). Roll each portion into a ball. Lightly flour your hands and work surface, then flatten each ball slightly.

5. Roll Out:
   On a lightly floured surface, roll each dough ball into a 4-inch circle, about ⅛-inch thick.

6. Fill & Seal:
   Place about 1½ tablespoons of pumpkin filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or pinch with your fingers to ensure they stay closed during baking.

7. Bake:
   Arrange the empanadas on the prepared baking sheet, leaving a little space between each. Bake for 18–20 minutes, or until golden brown.

8. Serve:
   Enjoy warm! These are delicious on their own or with a dusting of powdered sugar.

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Storage Tip: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven for best texture.