Name: Pumpkin Empanadas
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12
Cuisine: Mexican Inspired, Mexican
Ingredients: 3 cups all-purpose flour; 0.33333334326744 cup white sugar; 1.5 teaspoons salt; 0.25 teaspoon baking powder; 1 cup vegetable shortening; 1 cup warm water; 4 cups canned pure pumpkin; 1 cup white sugar; 2 large eggs; 1.5 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon ground ginger; 0.5 teaspoon ground cloves; 1 large beaten egg

Pumpkin Empanadas

These pumpkin empanadas are made with a simple sweet dough stuffed with spiced pumpkin filling for a tasty Mexican breakfast, snack, or dessert.

1 hr total 40 min prep 20 min cook 12 384 cal

Instructions

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1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.