Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas)

Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas)

Time: 40 mins


  • 1 (15 ounce) can pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon ginger (optional)
  • 1/8 teaspoon ground cloves (optional)


  • 1 For the filling: Mix ingredients together and set aside.
  • 2 Preheat oven to 350 degrees.
  • 3 Combine water, sugar, salt, yeast, baking powder, and cinnamon.
  • 4 Using an electric mixer, gradually blend in half of the flour.
  • 5 Add shortening and thoroughly mix, then gradually blend in remaining flour.
  • 6 Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
  • 7 Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
  • 8 Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
  • 9 Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).
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