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Easy Mexican Pumpkin Empanadas (Empanadas de Calabaza)

Four golden-brown baked pumpkin empanadas stacked on a white plate, one cut open showing the orange filling.
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Bake soft, sweet pumpkin empanadas with a flaky crust, perfect as an easy fall dessert or autumn treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg
  • 1/2 cup cold water
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground anise (optional, for authentic flavor)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add the egg and cold water to the flour mixture. Mix until a shaggy dough forms. Knead briefly on a lightly floured surface until smooth. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: In a medium saucepan, combine the pumpkin puree, brown sugar, cinnamon, cloves, and anise (if using). Cook over medium heat for 5 to 7 minutes, stirring often, to cook out excess moisture and deepen the flavor. Remove from heat and let cool completely.
  4. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  5. Roll out the dough: On a lightly floured surface, roll out one disk of dough until it is about 1/8 inch thick. Use a 4-inch round cutter to cut out circles. Reroll scraps as needed.
  6. Fill the empanadas: Place about 1 tablespoon of the cooled pumpkin filling onto the center of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal.
  7. Place the sealed empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash and sprinkle with granulated sugar.
  8. Bake for 18 to 22 minutes, or until the crusts are golden brown and slightly puffed.
  9. Cool on the baking sheets for a few minutes before transferring them to a wire rack to cool further. These are best served warm or at room temperature.

Notes

  • You can make the pumpkin filling up to two days ahead and store it covered in the refrigerator.
  • For a traditional touch, substitute the brown sugar with 1/2 cup of piloncillo (Mexican brown sugar) that has been grated or finely crushed.
  • If you prefer a richer crust, substitute the cold water with cold milk when making the dough.

Nutrition

Find it online: https://fooddexterity.com/pumpkin-empanadas-recipe-easy-fall-dessert/