Name: Pumpkin Empanadas Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: Latin American
Ingredients: 1 ¼ cup water; 2 ¼ teaspoon active dry yeast; ¾ cups granulated sugar (divided); 4 ¼-4 ½ cups all-purpose flour; 2 ½ teaspoon pumpkin spice; ½ teaspoon fine salt; 4 tablespoons unsalted butter, melted; 2 large eggs, divided, at room temperature; 1 (15-oz) can pumpkin puree; ¾ cup dark brown sugar (or piloncillo); 1 teaspoon vanilla extract; 1 teaspoon pumpkin spice

Description

These Pumpkin Empanadas are a delightful fall treat featuring a soft, spiced dough filled with a warm pumpkin and brown sugar filling. With a tender, slightly sweet crust and a rich, aromatic pumpkin center, these empanadas are perfect for cozy gatherings or festive occasions. They are baked to golden perfection, creating a comforting dessert that highlights classic pumpkin spice flavors.

Ingredients

Dough

1 ¼ cup water
2 ¼ teaspoon active dry yeast
¾ cups granulated sugar (divided)
4 ¼-4 ½ cups all-purpose flour
2 ½ teaspoon pumpkin spice
½ teaspoon fine salt
4 tablespoons unsalted butter, melted
2 large eggs, divided, at room temperature

Filling

1 (15-oz) can pumpkin puree
¾ cup dark brown sugar (or piloncillo)
1 teaspoon vanilla extract
1 teaspoon pumpkin spice

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Instructions

Prepare the work area: Grease the inside of a large bowl with butter or oil and line two large baking sheets with parchment paper, setting them aside for later use.
Activate the yeast: Heat the water until warm (105°F-110°F), then mix in the yeast and 1 tablespoon sugar. Cover loosely with plastic wrap and let sit for 5 minutes until frothy to ensure the yeast is active.
Combine dry ingredients: In a stand mixer bowl or large mixing bowl, whisk together the flour, remaining sugar, pumpkin spice, and salt until evenly mixed.
Add wet ingredients and mix: Add melted butter and one egg to the dry ingredients and combine lightly.
Knead the dough: Pour in the activated yeast mixture and knead for 6-8 minutes using a dough hook or by hand until the dough is smooth, elastic, and slightly tacky but not sticky; add more flour by tablespoons if too sticky.
Let dough rise: Place dough in the greased bowl, cover loosely, and let rise in a warm spot for 2 hours or until doubled in size.
Make pumpkin filling: While dough rises, combine pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice in a saucepan over medium-high heat. Cook and stir for 3 minutes, then remove from heat and let cool.
Preheat oven: Set oven to 350°F (175°C).
Shape empanadas: Divide dough into 16 equal pieces, shaping each into a ball. Roll each ball on a lightly floured surface into a 7-8 inch circle. Spoon a heaping tablespoon of filling onto each circle, fold over, and seal edges by pinching with fingers or pressing with a fork.
Prepare for baking: Place empanadas on lined baking sheets. Whisk remaining egg and brush over tops for a shiny, golden finish.
Bake: Bake empanadas in the preheated oven for 23-25 minutes until golden brown on top.
Cool before serving: Transfer empanadas to a wire rack and cool for 30 minutes to set filling before serving.

Notes

Use a thermometer to ensure the water for yeast activation is not too hot, which can kill the yeast.
If yeast mixture does not become frothy after 5 minutes, discard and start with fresh yeast.
Adjust flour incrementally if dough feels sticky after kneading; dough should be soft but manageable.
Seal empanada edges tightly to prevent filling leakage during baking.
You can substitute piloncillo for dark brown sugar for a deeper flavor.
Letting empanadas cool properly before eating helps the filling to firm up and enhances flavor.