These mini pumpkin empanadas brushed with a buttery, warming aromatic coating are fun and super easy to bake using pre-made sheets of pie dough and a spiced pumpkin filling.
Servings: 24 empanadas
Equipment
- 1 4-inch circle shaped cookie or biscuit cutter
These pumpkin empanadas are mini hand-held pies made with premade sheets of pie dough brushed with a buttery, warming aromatic coating and a spiced pumpkin filling.
Ingredients
- ⅓ cup butter divided
- 2 tablespoons dark brown sugar divided
- 2 tablespoons pumpkin pie spice divided, preferably Burlap & Barrel’s Everything Nice
- 1 cup pumpkin puree
- 2 boxes pre-made refrigerated pie dough sheets
Instructions
- Melt 2 tablespoons of the butter over medium-low heat in a medium saucepan. Stir in 1 tablespoon of the brown sugar and 1 tablespoon of pumpkin pie spice and continue stirring until dissolved. Then stir in the pumpkin puree and simmer, stirring occasionally, until it thickens, and is no longer visually watery, about 10 minutes. Remove from heat.
- Preheat the oven to 350ºF.
- Unroll the dough sheets onto a non-stick cutting board, according to package directions. Using a 4-inch circle shaped cookie or biscuit cutter, cut out circles from the sheets of dough. (If you don’t have a cookie cutter you can use a clean, empty tuna can.)
- Spoon about a teaspoon of the pumpkin mixture into the middle of each circle. Fold the circle in half and crimp the open edge with a fork to seal.
- Melt the remaining butter. In a separate bowl, combine the remaining pumpkin pie spice and brown sugar. Brush the hand pies with melted butter, then using a clean, pastry brush dampened with water, “paint” on the dry spice mixture.
- Bake on large cookie sheets for 12-15 minutes, or until browned and crispy. Let cool before serving.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
