Description
These Pumpkin Empanadas feature a sweet, fluffy bread dough filled with a spiced pumpkin mixture, reminiscent of traditional Mexican panaderia treats. Perfectly golden and tender, they offer a cozy autumnal dessert or snack.
Ingredients
Scale
Dough Ingredients
- 1 ¼ cup water
- 2 ¼ teaspoon active dry yeast
- ¾ cup 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 Ingredients
- 1 (15-oz) can pumpkin puree
- ¾ cup dark brown sugar (or piloncillo)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Prepare Yeast Mixture: Grease a large bowl and line two baking sheets with parchment paper. Heat water until 105°F-110°F, stir in yeast and 1 tablespoon sugar, then cover and let sit 5 minutes until frothy.
- Mix Dry Ingredients: In a large bowl or stand mixer, combine flour, remaining sugar, pumpkin spice, and salt.
- Add Wet Ingredients to Dough: Add melted butter and one egg to the dry ingredients and mix lightly to combine.
- Knead Dough: Pour in yeast mixture and knead with a dough hook or by hand 6-8 minutes until smooth and elastic. Add flour if dough is too sticky.
- Let Dough Rise: Place dough in prepared bowl, cover loosely, and let rise in a warm spot for 2 hours or until doubled in size.
- Make Pumpkin Filling: In a small saucepan over medium-high heat, combine pumpkin puree, dark brown sugar, vanilla, and pumpkin spice. Cook for 3 minutes, stirring occasionally. Remove from heat and cool.
- Preheat Oven and Prepare Dough Balls: Preheat oven to 350°F. Divide dough into 16 equal pieces and form into balls.
- Shape Empanadas: Roll each dough ball on floured surface into 7-8 inch circle. Place a heaping tablespoon of pumpkin filling on one side, then fold and pinch edges to seal.
- Apply Egg Wash: Place empanadas on baking sheets, whisk remaining egg and brush on tops for a golden finish.
- Bake: Bake empanadas for 23-25 minutes until golden brown on top.
- Cool and Serve: Transfer to wire rack and cool for 30 minutes before serving.
Notes
- These pumpkin empanadas are inspired by the traditional Mexican panaderia, featuring a sweet bread dough and spiced pumpkin filling.
- If the yeast mixture fails to become frothy, start over with new yeast to ensure proper rising.
- Adjust flour quantity as needed to achieve a slightly tacky but not sticky dough.
- Use a kitchen thermometer to keep water temperature optimal for yeast activation (105°F-110°F).
- For sealing the empanadas, pressing edges with a fork is an alternative to finger pinching and creates a decorative edge.
Nutrition
- Serving Size: 1 empanada
- Calories: 249 kcal
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.002 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
