Pumpkin Empanadas (Mini Hand Pies)
Ingredients
Filling
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1 cup pumpkin purée (not pumpkin pie filling)
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⅓ cup brown sugar
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger
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Pinch salt
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1 tsp vanilla extract
Dough
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1 package empanada dough discs or refrigerated pie crusts
For Baking
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1 egg, beaten (egg wash)
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Optional: coarse sugar or cinnamon sugar for topping
Instructions
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Make filling
In a bowl, mix pumpkin purée, brown sugar, spices, salt, and vanilla until smooth. -
Prep dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
If using pie crusts, cut 4–5 inch circles. -
Fill & seal
Spoon about 1½–2 tablespoons filling onto one half of each dough circle.
Fold over, press edges with a fork to seal. -
Finish
Brush tops with egg wash. Sprinkle with sugar if desired. Cut a small slit on top for steam. -
Bake
Bake 18–22 minutes, until golden brown. -
Cool slightly
Let rest 5–10 minutes before serving.
Optional Glaze
Mix ½ cup powdered sugar + 1–2 tbsp milk + dash of vanilla and drizzle over cooled empanadas.
Variations
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Cream cheese pumpkin: Add 2 tbsp softened cream cheese to filling
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Fried version: Fry at 350°F for 2–3 minutes per side
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Mexican-style: Dust with cinnamon sugar right after baking
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Extra mini: Use 3-inch rounds for bite-sized treats
If you want, I can also share a 3-ingredient shortcut, air fryer method, or make-ahead/freezer tips.