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Pumpkin Empanadas

Servings 8 amazing gluten-free empanadas


Pumpkin Filling:

  • 1 (15-ounce) can pumpkin
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cloves


  • 350 grams about 2 1/2 cups kumquat's gluten-free all-purpose flour or other gluten-free flour, divided
  • 1 (1/4-ounce) package dry yeast*
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 3/4 cup butter room temperature

Egg for egg wash


    For Filling:

    • Combine all ingredients in a medium bowl; set aside.

    For Dough:

    • Combine 210 grams (about 1 1/2 cups) flour, yeast, sugar, water, salt, xanthan gum, baking powder, and cinnamon in a large mixing bowl. Stir butter into mixture with a wooden spoon. Add remaining 140 grams (1 cup) flour to mixture. Stir flour into dough; knead with hands to fully incorporate flour, if needed. Form a ball with dough.

    To Assemble:

    • Preheat oven to 350°.
    • Divide ball of dough into 4 parts. Divide each part into halves to yield 8 pieces. Roll a ball between two pieces of parchment into 1/8-inch thickness, about 6-7 inches in diameter. (Keep other portions of dough under a wet paper towel to keep from drying out.) Remove parchment from dough circle. Spoon almost 2 tablespoons filling onto half of dough circle, leaving about a 1/2-inch border around edges of circle.
    • Fold sides together to make a half-moon. Press dough together on the edges to seal; press with a fork to seal completely. Trim edges a bit, if desired. Place on a parchment-lined baking sheet. Repeat with remaining dough and filling.
    • Brush tops of empanadas with beaten egg. Bake at 350° for 18-20 minutes or until tops are golden. Allow to cool before eating.

    *yeast is purely for flavor, as these pastries aren't made from a risen dough. follow the method without fear that i missed a rising time. :)