Sunday, August 23, 2009

Cinnamon Pumpkin Empanadas

Hello, everyone! I feel like a slacker. I haven't posted a new recipe in a while.. I have an excuse, though. I'm on vacation. Well, I'm visiting my in-laws in Pismo Beach with my husband and our little boy. We have been having a ton of fun together, going to the beach, walking down and up a cardiac hill (my in-laws' house is on top of a very, very steep hill, so we call it a cardiac hill. I walked up the hill once and I thought my heart was going to stop), reading a book, and cooking. It's been really good to be able to relax a little.

So we are heading back home tomorrow but I just couldn't wait to share one of my favorite recipes with you. We tried this a couple of weeks ago when we had a dinner with my sister-in-law's family. I had never made empanadas before up until this point. These empanadas were perfectly sweet and delicious. The dough was soft, too. It was a huge hit with my nephews!! I will definitely make these again, maybe around Thanksgiving time. The mix of cinnamon and pumpkin was so wonderful!

Cinnamon-Pumpkin Empanadas
Adapted from Recipe Zaar


Pumpkin filling-
1 (15 oz) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ground ginger (optional)

Empanada Dough-

1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2 oz) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening


For the filling: Mix ingredients together and set aside. Preheat oven to 350 degrees.

Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. 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. 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.

Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).


  1. Oh Sook, I want a vacation too!!! Can I bring some of Cinnamon-Pumpkin Empanadas along with me when I'm going on a vacation this coming October? Hahaha

  2. These look wodnerful. I like the idea of having pumpkin in something non-traditional (not a pie).

  3. Those sound and look wonderful! Great combination.

  4. Kenny- Ok. It's a party! :)

    Thanks everyone for your comments! Your comments make my day!

  5. Oh you make my mouth water. Your site is full of great recipes and I'm so glad to have run across it.
    Happy Twirls

  6. Libby- I visited your blog and saw a lot of great looking recipes! Thanks for your comment!