Easy Gluten Free Pumpkin Empanadas

Easy Gluten Free Pumpkin Empanadas

I know that pumpkin pie time 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 Chebe 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 as lovely as we did!

Gluten Free Pumpkin Empanadas

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Easy Gluten Free Pumpkin Empanadas
Easy Gluten Free Pumpkin Empanadas Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: American, Mexican
Servings: 12 Empanadas
Calories: 163 kcal
Author: Carol Kicinski
Ingredients
  • 1 (7.5 ounce) box Chebe Cinnamon Roll Mix
  • 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
  • 1/3 cup powdered sugar plus more for dusting if desired
  • 2 teaspoons pure maple syrup
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
  2. 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.
  3. Combine the pumpkin with the brown sugar, cinnamon, nutmeg, salt, cloves and cream and whisk until smooth.
  4. 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.
  5. 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, then brush again with more egg mixture. Bake for 20 - 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.
  6. 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.
Nutrition Facts
Easy Gluten Free Pumpkin Empanadas Recipe
Amount Per Serving
Calories 163 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 40mg 13%
Sodium 157mg 7%
Potassium 32mg 1%
Total Carbohydrates 28g 9%
Sugars 15g
Protein 1g 2%
Vitamin A 1.4%
Calcium 1.8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cinnamon Coconut Milk Dairy Free Empanadas Gluten-Free Pastry Pumpkin Recipe
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  1. Dawn
    October 30, 2012

    This sound delicious and I can actually make it! Thank you.

    1. Carol Kicinski
      November 1, 2012

      Yes Dawn, you can! Easy peasy.

  2. Ashley
    October 31, 2012

    My mouth is tingling just looking at the pictures of these, they look seriously delicious. My gluten free husband LOVES when I am on your site – because he knows a special treat is going to be cooked just for him!

    1. Carol Kicinski
      November 1, 2012

      Oh that is so sweet Ashley! I hope both you and your hubby enjoy!

      1. November 19, 2012

        Just checking in to let you know that we both loved the empanadas, having just come back from Argentina it was a nice reminder of a great trip.

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  6. Jennifer R
    November 3, 2012

    Wonder if an egg substitute would work?

    1. Carol Kicinski
      November 5, 2012

      I believe it would, I have not personally tried it but I see no reason why not. And you can leave off the egg wash at the end, they just won’t be as brown.

  7. Hemrid
    November 8, 2012

    Wow it is one of my favorites. Thanks for this post.

    1. Carol Kicinski
      November 9, 2012

      My pleasure, enjoy!

  8. Samantha
    November 10, 2012

    I think even I could make this!

    1. Carol Kicinski
      November 10, 2012

      Yes you could!

  9. November 13, 2012

    That looks awesome!

    1. Carol Kicinski
      November 15, 2012

      Thanks Victoria!

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  11. Victoria
    October 2, 2013

    These look so amazing!

    1. CarolKicinski
      October 5, 2013

      Thank you!

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