The holidays are about everything pumpkin. We have created a delicious copycat Pumpkin Pie Empanada that is covered in a cinnamon/sugar coating. Dip it in some whipped cream and you have an amazing dessert for your holiday.
Are you wondering what an empanada is? An empanada is a Latin American pastry turnover that can be filled with a variety of ingredients. They are either baked or fried.
Empanadas are usually shaped into a half moon. They are filled with delicious filling and folded over with the edges pinched tight. The sizes vary from bite-sized to Calzone size. We made this copycat recipe from a restaurant here in Utah called Taco Time. They roll their empanadas.
Related Recipe: Be sure to try the Best Pumpkin Roll Recipe. It’s a family favorite.
Empanada fillings
The options are endless on what you can stuff into your empanada. Here are some of our favorites.
- Cherry pie filling
- Apple pie filling
- Jam (any flavor)
- Nutella
- Cheese
- Meat
- Seafood
You wouldn’t want to roll the meat and cheese ones in the sugar/cinnamon mixture.
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What is empanada dough made of?
Our copycat pumpkin empanadas are made with a flour tortilla. But the authentic ones are made with a savory dough. The dough is softer using milk instead of water. It is the dough they use for traditional empanadas.
Some people that don’t want to use a tortilla or make their own dough for empanadas will often use a puff pastry dough. There are many shortcuts you can take and still enjoy the delicious empanada taste.
Can you bake an empanada instead of frying?
You can bake the empanada instead of frying. Deep frying is the traditional way to prepare an empanada. But baking would be a healthier option.
To bake an empanada, you will need to heat the oven to 400 degrees F. Lightly brush the empanadas with oil before baking. Place them all on a parchment lined baking sheet. For meat and cheese empanadas, you can coat the dough with an egg wash before baking. Bake until golden brown and heated through.
How to make pumpkin empanadas
With just a few ingredients, you can enjoy these pumpkin empanadas.
- Cream the cream cheese and sugar together until well blended.
- Then add in the pumpkin, vanilla, and pumpkin pie spice.
- Place about 1/3 of the pumpkin filling in the center of each tortilla.
- Spread the filling around the tortilla, but staying about 1/2 inch away from the edge.
- Roll up the tortilla and secure with a toothpick so it will stay closed during cooking.
- Place each empanada in a pan full of vegetable oil.
- Cook for about 1-3 minutes or until golden brown.
- Place on paper towels to absorb the extra grease.
- Combine the sugar and cinnamon on a plate and roll each hot empanada in the mixture.
- Serve with whipping cream on top or on the side for dipping.
Helpful items for making pumpkin empanadas:
- Mixing Bowls– these bowls come in 3 sizes and are used for mixing and serving.
- Stock Pot– a great pot for making soup or deep frying your empanadas.
- Tongs– these tongs are great for pulling your empanadas out of the hot oil.
Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
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More tasty pumpkin treats:
Check out all of these delicious pumpkin treats for your holiday parties:
- Buttermilk Pumpkin Donuts with Maple Glaze
- Pumpkin Dump Cake
- Pumpkin Spice Oreos
- Mini Pumpkin Cheesecakes
- Pumpkin Sheet Cake
Serves: 8
Taco Time Copycat Pumpkin Empanada Recipe
The holidays are about everything pumpkin. We have created a delicious copycat Pumpkin Pie Empanada that is covered in a cinnamon/sugar coating.
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
PrintPin
Ingredients
- 8 ounces cream cheese 1 package, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2½ teaspoons pumpkin pie spice
- 8 large flour tortillas ( 8 or 9 inch)
Sugar Coating
- ½ cup sugar
- ⅙ cup cinnamon
Instructions
Cream together the cream cheese and sugar until smooth.
Add in pumpkin, vanilla, and pumpkin pie spice.
Place 1/3 of mixture into the center of each tortilla. Spread around the whole tortilla getting 1/2 inch from the edge of the tortilla.
Place 1/3 of mixture into the center of each tortilla. Spread around the whole tortilla getting 1/2 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 degrees.
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.
Video
Notes
- You can bake them too! Place them in a lightly greased 9×13 pan. Bake at 350 degrees 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
Equipment
Mixing Bowl
Stock Pot
Tongs
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Monsterscircus says:
Wow, those looks extremely delicious! Have never used pumpkin in that Way befare. Thank you so much for the recipe, and have a beautiful day
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Aimee Shugarman says:
I've never had Taco Time, but this looks delicious~
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Rebecca says:
oh my gosh! got to try these! have a whole pumpkin to use up! sounds delish. found your site through eatcake for dinner who has the most delicious stuff and now i see you do too...ugh! my poor waistband :/ lol
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Jocelyn says:
I have never heard of that either, but these look super incredible! Pumpkin and frying...YUM!!!
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BerryMorins Bits & Tips says:
Yes, I also haven't heard of Taco Time but these look so delicious.
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Penny says:
Sound delicious but now have to figure out how to bake them because I don't deep fry anything.
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Six Sisters says:
Taco Time is a restaurant similar to Taco Bell.
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Kari Lindsay says:
oooo eeee! These look delicioso!
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Sherry says:
OMG I am sooooooooooo making these this weekend! Thank you thank you thank you!!!!
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Six Sisters says:
You can bake them too! Place them in a lightly greased 9x13 pan. Bake at 350 degrees 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.
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Melinda says:
Small can or large can of pumpkin?
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Mona Hernandez says:
o m g
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C says:
Mmm I love their Cherry empanadas. Now, I'd love to have that recipe...maybe just a can of cherry pie filling (maybe add some almond extract)?
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Six Sisters says:
The recipe calls for 1 cup so a small can will be plenty.
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Denise says:
o.k. I have about 1 c leftover pumpkin from another recipe, but I can't believe that if you roll them up like those in photo, the filling just doesn't melt or leak or run out ? Have you folded them burrito/eggroll/or envelope style ? You know...sides in and then roll? Would that be better ? Or can you assure me it won't leak ? I just don't want to waste anything...effort or products.
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Candy says:
These look soooo good. Gotta try them.
Thanks for sharing.
Candy
PICKINandPAINTIN.blogspot.com -
Kara says:
Sadly, I have never tried a pumpkin empanada from Taco Time. These look amazing! I think it's about time I tried them! :)
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Jess from Coxs Corner says:
Featuring YOU today at Artsy Corner!
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Aunt B says:
Holy Moly these look good! I'm pinning the recipe to my sweets board. Thank you for sharing them.
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Kaelie Nielsen says:
Those look delicious. Thank you for the recipe. Glad I found your site, the recipe index is fantastic.
Side note: my google account leads to a private blog. My public blog is at www.kaenie.com
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Mariel says:
Thanks for linking this up at the 'Or so she says...' link party! Whoo...it looks soooo good!!! Of course, it had to win one of my two features for the week. Come check it out tomorrow, I'll also be sharing it on Facebook and Pinterest.
Love you girls! Thanks for all you do!
Mariel @ Or so she says...
www.oneshetwoshe.com -
Jamie Malin says:
I just made these. They are delicious!!!
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Emily says:
hi! Happy Thanksgiving! You are being featured today and Nap-Time Creations Thanksgiving features. Please grab a featured button if you don't already have one. Enjoy the holiday!
http://www.nap-timecreations.com/2012/11/20-fabulous-thanksgiving-features.html -
Sofía Benitez says:
Hi! why are you calling this empanadas?... Cause empanadas are from my country (Argentina) and these are NOT empanadas at all!
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Sandi says:
My mom owned and operated a Taco Time for over 20 years. She has retired now and I live in Texas where we don't have Taco Times. I miss it so much. This recipe sounds deliciouse. We just might have to try it.
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Lori says:
I used to work at Taco Time when I lived in Montana and all we used to make these was a can of the pre-made pumpkin pie filling. We put a scoop of the filling in the tortilla, roll it up and then fry it. Serve with some whip cream and presto! They are so delicious!
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Heather @ French Press says:
Ive never heard of taco Time,but these look amazing!
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Alicia says:
I made these tonight and WOW they taste awesome! I just had 3/4 of the cream cheese block and didn't have pumpkin spice. But they were still yummy! We dipped them into lite cool whip mmm mmm. I've tried a few dinners from this site and all have been a hit. This was a first dessert recipe I've baked. Thanks again sisters for helping me change up the house hold dinner menu!!
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Michele says:
How long can you make these ahead of time? Can you make them a day ahead?
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Cyd says:
You can make them a day ahead. Just store them in a container in the fridge.
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Nicole says:
OH NO where near Taco Bell! Taco Time = Much better!! I worked there a long time ago! But I wonder if you can get a copy of their awesome tacos.... I loved TT!
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Lorrie says:
Fold the sides in first then wrap them like a burrito. I also freeze them before frying so they wont ooze out before being done.
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Brenda W says:
Do u have to serve these warm? Or do you let them cool?
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Cyd says:
We like them warm, but you can easily place them in the fridge and eat them when cooled. We have even reheated leftovers in the microwave and they are still delicious.
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Haley J says:
I was wondering how you would cook them in an air fryer. What temperature and how long?
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Cyd Adamson says:
Hi Haley. These empanadas are a favorite, but we have not yet tried them in the air fryer. So we don't have details on what temp and how long to cook them.
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This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!
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