Description
Delight in these Pumpkin Empanadas featuring a sweet pumpkin filling encased in a soft, fluffy bread dough, reminiscent of traditional Mexican panaderia treats. Perfect for fall or any time you crave a warm, spiced pastry, these empanadas combine pumpkin puree with warm spices inside a yeast-risen dough, baked to golden perfection.
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 the Bowl and Sheets: Grease a large bowl with butter or oil and line two large baking sheets with parchment paper. Set aside for later use.
- Activate Yeast: Warm the water until it reaches 105°F-110°F. Stir in the yeast and 1 tablespoon of sugar. Loosely cover and let sit for 5 minutes until bubbly and frothy to ensure the yeast is active.
- Mix Dry Ingredients: In a stand mixer bowl or large bowl, combine the flour, remaining sugar, pumpkin spice, and salt. Mix thoroughly to distribute the ingredients evenly.
- Add Wet Ingredients: Add melted butter and one egg to the dry ingredients. Mix lightly to combine.
- Knead the Dough: Pour in the yeast mixture and knead using the dough hook for 6-8 minutes, or knead by hand, until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour by tablespoons if the dough is too sticky.
- Let Dough Rise: Place the dough into the greased bowl. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm spot for about 2 hours, or until doubled in size.
- Prepare Pumpkin Filling: Combine pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice in a small saucepan over medium-high heat. Cook while stirring for 3 minutes, then remove from heat and transfer to a bowl. Let cool.
- Preheat Oven: Set the oven to 350°F (175°C) to preheat.
- Shape Empanadas: Divide the risen dough into 16 equal pieces. On a lightly floured surface, roll each into a 7-8 inch circle. Spoon a heaping tablespoon of pumpkin filling onto each. Fold dough over and seal edges by pinching with fingers or pressing with a fork.
- Apply Egg Wash: Whisk the remaining egg in a small bowl. Brush the tops of each empanada with the egg wash to promote browning.
- Bake: Place the empanadas on the prepared baking sheets and bake for 23-25 minutes until golden brown on top.
- Cool and Serve: Transfer baked empanadas to a wire rack and allow to cool for 30 minutes before serving to enhance flavor and texture.
Notes
- Pumpkin empanadas are stuffed with a sweet and spiced pumpkin filling wrapped in a fluffy yeast dough, reminiscent of Mexican bakery classics.
- Ensure water temperature is optimal for activating yeast (105°F-110°F) to avoid killing the yeast.
- Use a thermometer for accuracy when activating yeast for the best dough rise.
- The dough can be adjusted with additional flour if too sticky during kneading; add gradually.
- Sealing the empanadas well prevents filling from leaking during baking.
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
