Pumpkin Cheesecake Empanadas

This pumpkin cheesecake empanada recipe is so worth making! They're the best little hand pies of deliciousness. We sprinkle ours with cinnamon and sugar prior to baking, but you can also dip them in some whipped cream for an added coolness and depth of flavors. This is what you'll need to make 12 pumpkin cheesecake empanadas:

Photo byReal California Milk

For the Empanada Dough*

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 large egg beaten
• 1/4 cup ice water
• 1/2 cup unsalted butter, diced

For the Pumpkin Cheesecake Filling

• 1 cup pumpkin puree
• 8 ounces cream cheese, room temperature
• 2 tablespoons brown sugar, packed
• 1 tablespoon all-purpose flour
• 1 teaspoon pumpkin spice blend
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt optional

For the Egg Wash

• 1 large egg
• 1 tablespoon cold water

For the Spiced Sugar

• 1/4 cup granulated sugar
• 1 1/2 teaspoon pumpkin spice blend

Empanada Dough:

In a large bowl, mix flour, sugar, and salt. Beat the egg and stir in water, then add butter to the dry ingredients, mixing until it resembles coarse crumbs. Combine with the egg mixture and knead briefly. Wrap the dough and refrigerate for 30 minutes.

Filling:

Blend together pumpkin puree, cream cheese, sugar, flour, pumpkin spice, vanilla, and salt until smooth. Cover and refrigerate.

Assembly:

Preheat the oven to 400°F. Roll dough into 12 small discs, fill each disk with about 2 tablespoons of pumpkin mixture, then seal the edges. Brush with egg wash, sprinkle with spiced sugar. Then, with a fork, poke a few holes in the top to vent. Bake on a sheet pan covered in parchment for 20-22 minutes until golden brown. Cool for about 15 minutes, then serve and enjoy!

* Notes:

For a shortcut version, you can use storebought puff pastry.