Ingredients
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Dough
2 c. (240 g.) all-purpose flour
4 tsp. granulated sugar
1 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) cold unsalted butter, cubed
1/4 c. ice cold water
Filling
1 1/2 c. canned pumpkin puree
6 Tbsp. dark brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. kosher salt
Assembly
All-purpose flour, for dusting
1 large egg, beaten to blend
1 Tbsp. cold water
1 Tbsp. granulated sugar
Directions
Dough
Step 1
In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Using your fingertips, rub in butter until mixture resembles coarse cornmeal.
Step 2
Sprinkle water over flour mixture. Using a fork, stir until a dough forms. In bowl, gather into a flat disc, cover, and refrigerate at least 1 hour.
Step 3
Make Ahead: Dough can be made 1 day ahead. Wrap in plastic and keep refrigerated.
Filling
Step 1
In a small pot, combine pumpkin puree, brown sugar, cinnamon, cloves, and salt. Bring to a simmer over medium heat; reduce heat to medium-low and simmer, stirring and scraping bottom of pot constantly with a spatula, until thickened and jammy, 5 to 7 minutes. Let cool completely.
Step 2
Make Ahead: Filling can be made 1 day ahead. Let cool, then store in an airtight container and refrigerate.
Assembly
Step 1
Preheat oven to 375°. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to 1/8" thick. Using a 4" round cutter, cut out rounds, rerolling and cutting if necessary to yield 18.
Step 2
Place 1 generous tablespoon pumpkin filling in the center of each round. Fold over half of round to create a half-moon shape; crimp or seal edges with a fork as desired. Arrange on prepared sheets and refrigerate until cold, about 15 minutes.
Step 3
In a small bowl, whisk egg and water; brush over dough, then turn and brush second side with egg wash. Sprinkle both sides with granulated sugar.
Step 4
Bake empanadas until golden brown and firm to the touch, 20 to 25 minutes. Let cool about 5 minutes before serving.
