Mexican Pumpkin Empanadas

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

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 384 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon ground cloves
• 3 cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 ½ teaspoons salt
• ⅓ cup white sugar
• 2 large eggs
• 1 cup warm water
• 1 cup vegetable shortening
• 1 large beaten egg
• 4 cups canned pure pumpkin

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Make dough: Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.

Step 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.

Step 4

Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.

Step 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.

Step 6

Bake in the preheated oven until the filling is hot and crusts are shiny and browned, about 20 minutes.