Description
Delight in these Pumpkin Empanadas, featuring a sweet and fluffy bread dough wrapped around a spiced pumpkin filling. Inspired by Mexican panaderia treats, these baked empanadas combine warm pumpkin spice flavors with a tender yeast dough, perfect for fall or any cozy occasion.
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 yeast mixture: Grease a large bowl and line 2 baking sheets with parchment. Heat water to 105°F-110°F and dissolve yeast with 1 tablespoon sugar. Cover loosely and let sit 5 minutes until bubbly, indicating active yeast.
- Mix dry ingredients: In a stand mixer bowl or large bowl, combine flour, remaining sugar, pumpkin spice, and salt.
- Add wet ingredients to dough: Add melted butter and 1 egg to dry ingredients and lightly mix to combine.
- Knead dough: Pour in the yeast mixture and knead with dough hook for 6-8 minutes or by hand until smooth and elastic. Add flour 1 tablespoon at a time if dough is sticky but slightly tacky is ideal.
- First rise: Place dough in prepared bowl, cover loosely, and let rise in a warm spot for 2 hours or until doubled in size.
- Prepare filling: In a small saucepan over medium-high heat, combine pumpkin puree, brown sugar, vanilla, and pumpkin spice. Cook for 3 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat oven: Set oven to 350°F.
- Shape dough balls: Divide risen dough into 16 equal portions and shape into balls.
- Roll and fill empanadas: On a floured surface, roll each ball into a 7-8 inch circle. Spoon a heaping tablespoon of pumpkin filling onto each circle. Fold over and pinch edges tightly to seal, using fingers or a fork.
- Egg wash and bake: Place empanadas on baking sheets. Whisk remaining egg and brush over tops with a pastry brush. Bake 23-25 minutes until golden brown.
- Cool and serve: Transfer empanadas to a wire rack and cool for 30 minutes before enjoying.
Notes
- These pumpkin empanadas have a sweet and fluffy bread dough unlike traditional fried empanadas, reflecting Mexican bakery style.
- Make sure the water for yeast activation is not too hot to avoid killing the yeast.
- Use a thermometer to verify water temperature between 105°F-110°F for best results.
- For sealing empanadas, pressing edges with a fork ensures they stay closed during baking.
- Adjust flour quantity while kneading to get a slightly tacky but non-sticky dough.
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
