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Pumpkin Empanaditas
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1 cup canned pumpkin

1 cup firmly packed brown sugar

1 tablespoon Land O Lakes® Butter

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice  

1/4 cup chopped pecans


2 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 cup cold Land O Lakes® Butter

8 to 10 tablespoons cold water


1 large Land O Lakes® Egg

1 teaspoon water


Coarse decorator sugar

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

How to make

  1. STEP 1

    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.

  2. STEP 2

    Heat oven to 400°F.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

Filling can be prepared ahead, covered and refrigerated.

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