Pumpkin Empanaditas

Pumpkin Empanaditas

Pumpkin cookies that will remind you of a bite-sized pumpkin pie! Pair them with coffee, tea or chai.

1:20prep time 2:55total time
54 cookies
454 Ratings

Ingredients

Filling

1 cup canned pumpkin
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 cup chopped pecans

Crust

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
8 to 10 tablespoons cold water

Glaze

1 teaspoon water

Decoration

Coarse decorator sugar

Directions

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened. Cool completely. Stir in pecans.

Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake 12-15 minutes or until lightly browned.


*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Recipe Tip

Filling can be prepared ahead, covered and refrigerated.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4g

Cholesterol: 15mg

Sodium: 95mg

Carbohydrates: 10g

Dietary Fiber: <1g

Protein: <1g

Recipe #11269©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I love how this empanadas came out, the texture and flavor is what I was looking for.
If you like pumpkin pie then you will love these cookies.I have made this recipe for about 5 years and all my family and friends love them! I get requests every year during pumpkin season for them. I like to use fresh pie pumpkin that I have baked in the oven myself instead of canned pumpkin which I then puree in a food processor. They take some effort but it is well worth it. Once my son had these he requested them for his October birthday for several years.
Takes time to make, but is wonderful. Loved
by kids and adults. Kids love to help also.
These little beauties are fabulous!! Time comsuming but awsome. Keeper! Be generous with the filling, as I had enough left over to make another half recipe of the crust.

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