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Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons pumpkin pie spice (optional)
- 1 1/2 teaspoons salt
- 10 tablespoons cold unsalted butter, cut into cubes
- 1 large egg (for dough)
- 1/2 cup ice water
- 1 tablespoon distilled white vinegar
- 1 (15 ounce) can pure pumpkin puree
- 2/3 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt (for filling)
- 1 egg (for coating)
- 2 teaspoons water
- 1 tablespoon sugar (for coating)
- 1 teaspoon ground cinnamon
Instructions
- Mix flour, sugar, pumpkin pie spice, and salt in a large bowl.
- Cut in cold butter until it resembles coarse sand.
- Stir in egg, ice water, and vinegar; knead until smooth.
- Wrap and chill dough for at least 30 minutes.
- Combine pumpkin puree, brown sugar, pumpkin spice, vanilla, and salt for filling.
- Preheat oven to 350°F and roll out dough.
- Cut into circles, fill with pumpkin mixture, and seal edges with a fork.
- Brush with egg wash and sprinkle with cinnamon sugar.
- Bake for 12-15 minutes until golden brown.
Notes
Using very cold butter is essential for a flaky crust.
Do not overfill empanadas to prevent bursting.
Allow empanadas to cool slightly for better filling consistency.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 210
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 40