Pumpkin Maple Empanadas

These cozy little hand pies are filled with a sweet and creamy pumpkin maple filling, wrapped in a buttery vanilla-cinnamon shortcrust pastry, and baked until golden. Perfect as a fall snack, appetizer, or dessert, they're made with simple ingredients and are easy to prepare ahead of time. Just pop them in the oven whenever you're ready for a warm, freshly baked treat!

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Servings 12 Empanadas

Prep Time 45

Cook Time 45

Total Time 1 30

Ingredients

Pumpkin Filling

15 oz pumpkin purée 1 can
1/4 cup maple syrup
1/4 cup brown sugar
1 tsp pumpkin pie spice
⅛ tsp salt
1 tsp vanilla
2 tbsp cold butter cubed

Empanada Dough

2 cups all-purpose flour
3 tbsp sugar
½ tsp salt
½ tsp baking powder
2 tsp vanilla
½ tsp cinnamon
8 tbsp butter
1 egg whisked
Cold water if needed
1 egg whisked, for egg wash

Instructions

Make Pumpkin Filling

Add pumpkin purée to a small pan and cook on medium heat for about 10 minutes. This helps remove excess water and concentrate the flavors, while slightly caramelizing the sugars.
Add the maple syrup, sugar, pumpkin spice, and salt. Cook another 5–7 min until thick.
Stir in vanilla & butter and mix until smooth. Remove from heat and cool completely.

Make Empanada Dough

Whisk the dry ingredients in a large bowl.
Cut in the cold, cubed butter and incorporate until you get a sandy mixture.
Add in the egg and vanilla. Knead the dough just until a smooth dough forms. If dry, add 1 teaspoon of cold water at a time.

Alternatively, you can add the dry ingredients and the butter to a food processor and pulse until sandy. Then add the egg and continue to pulse, adding 1 teaspoon of water as needed, until the dough comes together into a ball.

Assemble & Bake

Preheat oven to 350°F. Line a large baking sheet with parchment.
Divide the dough into 12 balls. Roll into 4–5″ circles.

Use a lined tortilla press to make this even easier!

Add 1–1½ tablespoons of pumpkin filling to the center of each circle. Fold and pinch closed into a half-moon shape. Crimp as desired, or press the tines of a fork at the edges to further seal.

Making ahead? This is a good stopping point! See notes.

Brush with egg wash. Optional: Poke several holes on top with a toothpick to help steam escape; natural tears may happen if steam needs to escape.
Bake 27–30 min or until golden brown.
Enjoy warm or cold (both are delicious).

Video

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A post shared by Rena Sak | A Girl and a Spoon (@agirlandaspoon)

Notes

Make Ahead:

You can make the filling and dough separately and refrigerate for up to two days. Bring the dough to room temperature before working.
You can also fill and shape the empanadas ahead of time and refrigerate them on a lined baking sheet, ideally covered, for up to two days.
- I personally like to bring pre-shaped empanadas closer to room temperature before baking, as very cold dough won't expand as much and is more prone to cracking and splitting during baking.

Author: Rena

Calories: 233kcal

Course: Appetizer, Breakfast, Snack

Cuisine: American, Latin American, Mexican

Keyword: fall recipe

Nutrition