Pumpkin Cheesecake Empanadas

Name: Pumpkin Cheesecake Empanadas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 dozen
Cuisine: North America, Mexican
Ingredients: 1 large egg white; 1/2 teaspoon vanilla extract; 1-1/2 teaspoons packed brown sugar; 1-1/2 teaspoons aniseed; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; EMPANADAS:; 3 ounces cream cheese, softened; 1/4 cup canned pumpkin pie mix; 1 large egg yolk, room temperature, lightly beaten; 1 tablespoon finely chopped pecans, toasted; 2 sheets refrigerated pie crust

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 22, 2023

These cute pumpkin cheesecake empanadas make the perfect treat—and we love that they are baked and not fried! —Taste of Home Test Kitchen

Can you freeze Pumpkin Cheesecake Empanadas?

Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.

TEST KITCHEN APPROVED

Pumpkin Cheesecake Empanadas

1 Reviews Add your review

Yield:3 dozen

Prep:25 min

Cook:15 min

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Ingredients

1 large egg white
1/2 teaspoon vanilla extract
1-1/2 teaspoons packed brown sugar
1-1/2 teaspoons aniseed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
EMPANADAS:
3 ounces cream cheese, softened
1/4 cup canned pumpkin pie mix
1 large egg yolk, room temperature, lightly beaten
1 tablespoon finely chopped pecans, toasted
2 sheets refrigerated pie crust

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Directions

1
Preheat oven to 400°. In a small bowl, whisk egg white and vanilla. In another small bowl, combine brown sugar, aniseed, cinnamon and nutmeg.

2
In a bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.
3
On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes.