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Pumpkin cookies that will remind you of a bite-sized pumpkin pie! Pair them with coffee, tea or chai.
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.
Dietary Fiber: <1g
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. Lovedby 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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/412
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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