Cozy, flaky, and fall-approved — and yes, you can actually enjoy them without guilt! 😍
Made with whole wheat flour, real pumpkin, and just a touch of coconut sugar.
Servings: 12 | WW Points: ~5 points per empanada
Ingredients:
Filling:
- 2 cups pumpkin puree
- ½ cup coconut sugar
- ½ tsp cinnamon, ⅛ tsp nutmeg & cloves
- ½ tsp vanilla extract
- 1 tbsp unsalted butter
- Pinch of salt
Dough:
- 1½ cups whole wheat flour
- 1½ cups all-purpose flour
- 2 tbsp coconut sugar
- ¼ tsp salt
- 1 cup unsalted butter, cold, cubed
- 2 eggs, whisked
- 1 tbsp milk
Egg wash:
- 1 egg + sprinkle of sugar
Instructions:
- Cook pumpkin filling with butter, sugar, spices, vanilla, and salt until thick & caramelized (10–12 min). Cool.
- Mix flours, sugar, salt, then cut in butter until coarse crumbs. Add eggs & milk → dough. Chill 30 min.
- Roll dough, cut circles, spoon filling, fold into half-moons, seal edges. Chill 30 min.
- Preheat oven to 350°F (175°C). Brush with egg wash, sprinkle sugar, bake 20–25 min until golden. Cool slightly.
💡 Tip: Perfect with coffee, tea, or just a cozy blanket 😄
