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Carol Kicinski
These pumpkin empanadas are just what you need to kick off pumpkin season.

Welcome pumpkin season with gluten free pumpkin empanadas

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   I know that the season of everything pumpkin is right around the corner but I couldn’t resist a little prelude.
   I decided that little handheld pumpkin empanadas were just the thing! Empanadas are stuffed pastries that are either baked or fried and are very popular in South America.
   These quick pastries can be eaten for breakfast, tucked into a lunch box, enjoyed with afternoon tea or coffee and make a nice weeknight fall dessert.
   As usual, I am always on the lookout for a simple way to make something. I decided to use canned pumpkin for the filling and for the crust I just used a box of gluten free cinnamon roll mix. I love the way the cinnamon in the mix marries with the spiced up pumpkin filling.
   I hope you find these simple and tasty treats the perfect way to welcome pumpkin season!
Gluten Free Easy Pumpkin Empanadas
Makes 12
1 (7.5-ounce) box gluten free cinnamon roll mix, such as Chebe
3 tablespoons grapeseed or vegetable oil
3 large eggs, use divided
2 tablespoons water
1 (15-ounce) can pure pumpkin puree
½ cup brown sugar
2 teaspoons ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon kosher salt
¼ teaspoon ground cloves
2 tablespoons heavy cream or full fat coconut milk
⅓ cup powdered sugar (plus more for dusting if desired)
2 teaspoons pure maple syrup

   Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
   Combine the cinnamon roll mix with the oil, 2 eggs and water in a mixing bowl. Mixture may be crumbly, that’s fine. Turn the mixture out onto a clean work surface and knead a minute or two until the dough is smooth. Divide into 12 even sized balls.
   Combine the pumpkin with the brown sugar, cinnamon, nutmeg, salt, cloves and cream and whisk until smooth.
   Roll each ball of dough between 2 pieces of waxed or parchment paper into a 4 inch circle. Place a heaping tablespoon of pumpkin filling on the dough, fold the dough over, forming a half circle and fold the edges of the dough over and press together. With the tines of a fork, seal the edges. Poke the top of the empanada a few times with the fork and place on the prepared baking sheet. Repeat with remaining dough and filling.
   Whisk the remaining egg with a splash of water. Brush the top of each empanada with the egg mixture. Allow to dry for a minute and then brush again with more egg mixture. Bake 20 to 25 minutes or until the crust is browned and firm. Place a wire cooling rack on top of a piece of waxed or parchment paper, place the empanadas on the rack and let cool.
   Mix the powdered sugar with the maple syrup until smooth (you may need to add a drop or two more of maple syrup.) Drizzle on top of the empanadas. Dust with more powdered sugar if desired.