Cinnamon Pumpkin Empanadas Empanadas De Calabazas

Indulge in the irresistible warmth of Cinnamon Pumpkin Empanadas (Empanadas de Calabazas), a delightful fall treat that blends a flaky, buttery pastry with a spiced pumpkin filling. These homemade empanadas start with a tender dough made from scratch and are filled with a rich mixture of pumpkin purée, brown sugar, cinnamon, nutmeg, and cloves, perfectly capturing the cozy flavors of the season. Each hand-pie is baked to golden perfection, topped with a glistening cinnamon-sugar crust for a hint of sweetness and crunch. Ideal for dessert, snack time, or even as a festive holiday treat, these empanadas are as fun to make as they are to eat. Serve them warm for a comforting bite or at room temperature for a delicious grab-and-go option. Perfect for pumpkin lovers, these spiced empanadas will fill your kitchen with the aroma of autumn and your taste buds with joy.

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 12

Ingredients

• 3.5 cups All-purpose flour
• 0.5 cups Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoons Salt
• 1 cup Unsalted butter, cold and cubed
• 2 large Eggs
• 0.5 cups Whole milk
• 1.5 cups Canned pumpkin purée
• 0.5 cups Brown sugar
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoon Ground cloves
• 1 teaspoon Vanilla extract
• 1 large Egg, beaten (for egg wash)
• 0.5 teaspoons Ground cinnamon (for sprinkling)
• 2 tablespoons Granulated sugar (for sprinkling)

Directions

Step 1

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Step 2

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

In a separate small bowl, whisk together 2 eggs and milk. Gradually add this mixture to the dry ingredients, stirring with a fork until a dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 5

While the dough chills, prepare the pumpkin filling. In a medium saucepan over medium heat, combine the pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Cook for 5-7 minutes, stirring frequently, until thickened slightly. Remove from heat and let cool completely.

Step 6

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 7

On a floured surface, roll out the chilled dough to about 1/8-inch thick. Use a round cutter (about 5 inches in diameter) to cut out circles of dough.

Step 8

Place a heaping tablespoon of the pumpkin filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with the tines of a fork.

Step 9

Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg wash, then sprinkle them with a mixture of cinnamon and sugar.

Step 10

Bake in the preheated oven for 18-20 minutes or until golden brown.

Step 11

Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1517.4g)

Amount per serving	% Daily Value*
Calories	4470.4

Total Fat 215.5g	0%
Saturated Fat 129.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1089.3mg	0%
Sodium 2274.5mg	0%
Total Carbohydrate 570.6g	0%
Dietary Fiber 24.7g	0%
Total Sugars 215.7g
Protein 73.9g	0%

Vitamin D 293.3IU	0%
Calcium 545.0mg	0%
Iron 27.5mg	0%
Potassium 1772.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 6.5%

Carbs: 50.5%