Pumpkin Empanadas
Our pumpkin empanadas are a Taco-Time copycat recipe using a flour tortilla, pumpkin puree, and pumpkin spice for a delicious fall treat!
Serving8 empanadas
Ingredients
- 8 ounces cream cheese, 1 package, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 ½ teaspoon pumpkin pie spice
- 8 large flour tortillas, ( 8 or 9 inch)
Sugar Coating
- ½ cup sugar
- ⅙ cup cinnamon
Equipment
Instructions
- Cream together the cream cheese and sugar until smooth.
- Add in pumpkin, vanilla, and pumpkin pie spice.
- Place ⅓ of mixture into the center of each tortilla. Spread around the whole tortilla getting ½ inch from the edge of the tortilla.
- Place ⅓ of mixture into the center of each tortilla. Spread around the whole tortilla getting ½ inch from the edge of the tortilla.
- Roll up carefully and secure with a toothpick.
- Place each empanada into a pan full of vegetable or canola oil that is heated to 325 -350℉.
- Fry until golden brown, turning so both sides cook.
- Place on a paper towel to drain grease.
- Remove toothpick after frying.
- Combine the sugar and cinnamon on a plate with sides.
- Roll the hot empanada in the cinnamon sugar mixture until coated on all sides.
- Top the empanada with whipped cream, or you can dip it in the whipped cream.
Notes
You can bake them too! Place them in a lightly greased 9x13 pan. Bake at 350℉ for about 20-25 minutes. Remove from oven and moisten them with water on your fingertips. Just enough so that when you roll them in the cinnamon/sugar mixture it will stick to the tortilla.
Nutrition
Calories: 270 kcal · Carbohydrates: 50 g · Protein: 5 g · Fat: 7 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 15 mg · Sodium: 342 mg · Potassium: 206 mg · Fiber: 4 g · Sugar: 29 g · Vitamin A: 4939 IU · Vitamin C: 2 mg · Calcium: 136 mg · Iron: 2 mg