Description
Delight in these Pumpkin Empanadas, featuring a sweet and fluffy bread dough filled with a spiced pumpkin puree blend. Baked to golden perfection, these empanadas bring a cozy, seasonal twist reminiscent of Mexican panaderias and are perfect for fall gatherings or anytime you crave a comforting treat.
Ingredients
Scale
Dough Ingredients
- 1 ¼ cup water
- 2 ¼ teaspoon active dry yeast
- ¾ cups granulated sugar (divided)
- 4 ¼-½ 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 Bowls and Baking Sheets: Grease the inside of a large bowl with butter or oil. Line two large baking sheets with parchment paper and set aside for later use.
- Activate Yeast: Heat water until roughly 105°F-110°F. Stir in yeast and 1 tablespoon of sugar. Loosely cover and let sit 5 minutes until frothy to ensure yeast is active.
- Mix Dry Ingredients: In a stand mixer bowl or large mixing bowl, combine flour, remaining sugar, pumpkin spice, and salt until evenly blended.
- Add Wet Ingredients and Combine: Pour melted butter and one egg into the flour mixture and mix lightly to combine.
- Knead Dough: Add the activated yeast mixture and knead with a dough hook for 6-8 minutes or by hand until dough is smooth and elastic. If sticky, gradually add flour one tablespoon at a time.
- Let Dough Rise: Place dough in greased bowl, cover loosely, and let rise in a warm place for approximately 2 hours until doubled in size.
- Prepare Filling: In a small saucepan over medium-high heat, combine pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice. Cook and stir for 3 minutes, then remove from heat and allow to cool.
- Preheat Oven: Set oven temperature to 350°F (175°C).
- Shape Dough and Fill Empanadas: Divide dough into 16 equal portions, roll each into 7-8 inch circles on floured surface. Spoon a heaping tablespoon of pumpkin filling onto each circle. Fold dough over and pinch or press edges firmly to seal.
- Apply Egg Wash: Place empanadas on prepared baking sheets. Whisk remaining egg and brush tops of each empanada for a golden finish.
- Bake Empanadas: Bake in preheated oven for 23-25 minutes until golden brown on top.
- Cool Before Serving: Transfer to wire rack and cool for 30 minutes to set filling before enjoying.
Notes
- These empanadas combine the flavors of spiced pumpkin filling with a soft, sweet bread dough reminiscent of traditional Mexican bakeries.
- Ensure yeast is properly activated by checking for frothiness; this step is essential for the dough’s rise and texture.
- Use a thermometer to monitor water temperature when activating yeast to prevent killing the yeast with water that is too hot.
- Seal the empanadas thoroughly using fingers or fork tines to prevent filling leakage during baking.
- Allow empanadas to cool before serving to ensure the filling sets and avoids burning your mouth.
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
