Pumpkin Empanadas (Mini Hand Pies)

Sweet, spiced pumpkin filling wrapped in a flaky, golden crust—these irresistible mini hand pies are perfect for fall! Great for dessert, breakfast, or holiday gatherings.

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour

• ½ tsp salt

• 1 tbsp granulated sugar

• ½ cup cold unsalted butter, cubed

• 1 large egg

• ¼–½ cup ice water

• 1 tbsp apple cider vinegar

For the Pumpkin Filling:

• 1 cup pumpkin puree (not pie filling)

• ¼ cup brown sugar

• 2 tbsp granulated sugar

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp cloves

• 1 tsp vanilla extract

• Pinch of salt

For Assembly:

• 1 egg (for egg wash)

• 1 tbsp milk or water

• Coarse sugar (for sprinkling, optional)

Instructions

1. Make the Dough

• In a food processor, pulse flour, salt, and sugar. Add cold butter and pulse until crumbly.

• Whisk egg, ¼ cup ice water, and vinegar in a bowl. Gradually add to flour mixture, pulsing until dough forms (add more water if needed).

• Shape into a disk, wrap in plastic, and chill 1 hour.

2. Prepare the Filling

• Mix pumpkin, sugars, spices, vanilla, and salt in a bowl until smooth. Set aside.

3. Assemble the Empanadas

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

• Roll dough to ⅛-inch thickness. Cut into 3–4-inch circles (use a cup or cutter).

• Place 1 tbsp filling in the center of each circle. Fold over, seal edges with a fork, and crimp.

• Whisk egg + milk for egg wash. Brush pies and sprinkle with sugar.

4. Bake & Serve

• Bake 20–25 minutes until golden. Cool slightly before serving.

Tips & Variations

• Shortcut: Use store-bought pie dough or empanada discs.

• Glaze: Drizzle with powdered sugar icing after baking.

• Savory Twist: Add cream cheese or cheddar to the filling.

Warm, spiced, and delicious with coffee or ice cream! 🎃🥧

Makes ~12–16 mini empanadas.