Description
These Pumpkin Empanadas are a delightful seasonal treat featuring flaky pizza dough filled with a smooth, spiced pumpkin mixture. Perfect for a cozy dessert or snack, they are baked to a golden perfection and lightly sweetened with a maple-sugar topping.
Ingredients
Empanada Dough
- 2 sheets pizza dough
Pumpkin Filling
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1 egg, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1 ounce cream cheese
- 1/4 cup plain whole milk Greek yogurt
- 2 tablespoons maple syrup
Topping
- 1 egg (remaining from divided eggs)
- 2 teaspoons sugar
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the empanadas.
- Prepare Dough Surface: Lightly flour a large cutting board or hard work surface to prevent sticking. Unroll one sheet of pizza dough onto the floured surface. Alternatively, line the surface with parchment paper for easier handling.
- Cut Dough Circles: Using a 4 1/2" or 5" circle cookie or biscuit cutter, cut 6 circles from the dough sheet. Place the cut circles onto a parchment-lined baking sheet. Repeat this step with the second pizza dough sheet onto another baking sheet, totaling 12 dough circles. Chill the dough circles in the refrigerator to keep their shape.
- Make Pumpkin Filling: In a blender, combine pumpkin purée, one egg, ground cinnamon, freshly ground nutmeg, cream cheese, Greek yogurt, and maple syrup. Blend until the mixture is completely smooth. If you don’t have a small blender, soften the cream cheese in the microwave for 15-20 seconds and whisk the mixture by hand until smooth.
- Fill Empanadas: Remove the chilled dough circles from the fridge. Spoon about 1 tablespoon of the pumpkin filling onto the center of each dough circle.
- Seal Empanadas: Fold each dough circle in half over the filling, creating a half-moon shape. Press the edges firmly with your fingers to close. Then, press the edges with the back of a spoon or the tines of a fork to ensure a proper seal. This step prevents the filling from leaking during baking.
- Egg Wash and Sugar Topping: Beat the remaining egg in a small bowl. Brush the tops and edges of each sealed empanada with the beaten egg, focusing on the sealed edges to help keep them closed. Sprinkle sugar evenly over the empanadas for a sweet, slightly crunchy topping.
- Bake: Place the baking sheets in the preheated oven and bake the empanadas for 18-20 minutes or until they turn golden brown and puff up.
- Serve: Allow empanadas to cool slightly and serve warm or at room temperature for the best flavor and texture experience.
- Storage - Refrigerate: Loosely wrap leftover empanadas in aluminum foil and refrigerate for up to 3-4 days.
- Storage - Freeze: For longer storage, tightly wrap empanadas in plastic wrap and place in an airtight container. Freeze for up to 1 month. Reheat by microwaving in 1-minute bursts for 2-3 minutes or bake at 300°F until heated through.
Notes
- Use pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- Pizza dough creates a puffier crust compared to traditional empanada dough, so careful sealing is essential to prevent leakage.
- If you have difficulty cutting the dough, use a sturdy cutting surface like a wooden board rather than plastic.
- Blending the filling until smooth ensures a creamy and uniform texture.
- Egg wash helps seal the empanadas and gives them a beautiful golden color.
- Sprinkling sugar on top adds a subtle sweetness and a light crunch.
- Allow empanadas to cool slightly before serving to avoid burns from hot filling.
- Empanadas can be made ahead of time and stored refrigerated or frozen for convenience.
