Pumpkin Empanaditas

Name: Pumpkin Empanaditas
Prep time: 1 h 20 min
Total time: 2 h 55 min
Yield: 54 cookies
Ingredients: Filling; 1 cup canned pumpkin; 1 cup firmly packed brown sugar; 1 tablespoon Land O Lakes® Butter; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice *; 1/4 cup chopped pecans; Crust; 2 1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 1 cup cold Land O Lakes® Butter; 8 to 10 tablespoons cold water; Glaze; 1 large Land O Lakes® Egg; 1 teaspoon water; Decoration; Coarse decorator sugar

Pumpkin cookies that will remind you of a bite-sized pumpkin pie! Pair them with coffee, tea or chai.

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1 hr 20 min

Prep Time

02 hrs 55 min

Total Time

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Ingredients

Filling

1 cup canned pumpkin

1 cup firmly packed brown sugar

1 tablespoon Land O Lakes® Butter

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

¹/₄ cup chopped pecans

Crust

2 ¹/₂ cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 cup cold Land O Lakes® Butter

8 to 10 tablespoons cold water

Glaze

1 large Land O Lakes® Egg

1 teaspoon water

Decoration

Coarse decorator sugar

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

How to make

STEP 1

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened. Cool completely. Stir in pecans.
STEP 2

Heat oven to 400°F.
STEP 3

Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
STEP 4

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
STEP 5

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake 12-15 minutes or until lightly browned.

Tip #1

Filling can be prepared ahead, covered and refrigerated.

80 Calories

4 Fat (g)

15 Cholesterol (mg)

95 Sodium (mg)

10 Carbohydrates (g)

<1 Dietary Fiber

<1 Protein (g)

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