Pumpkin empanadas are a wonderful pastry for breakfast or snack. Flavorful pumpkin filling is tucked inside an easy dough and baked for a seasonal treat.
In a bowl, combine flour, granulated sugar, and salt. Cut in butter using a pastry blender or your hands until the mixture resembles clumpy sand.
Add egg and 1/4 cup milk, stirring to form a cohesive dough. If dough is too dry and crumbly, add a small amount of milk at a time until it comes together.
Divide dough in half and shape into discs. Wrap in plastic and chill for 30 minutes.
For the filling
In a small saucepan over medium heat, combine the butter and brown sugar to melt. Stir in the pumpkin and spices. Taste and adjust flavors as desired. Set aside to cool.
To assemble empanadas
Preheat oven to 375°F and line a baking sheet with silpat or parchment paper.
Remove one dough disc from the refrigerator and roll out on a lightly floured surface. Use a large round cookie or biscuit cutter to cut dough into rounds. Gather scraps and reroll to use remaining dough.
Add a spoonful of filling to the center of each circle. Whisk together egg and water and brush a small amount around the edges of the circles. Fold dough over to meet the other side, forming a half moon shape. Seal the edges with your fingers or crimp with a fork. Place on the baking sheet and repeat with remaining filling and dough.
Brush empanadas with more egg wash and sprinkle with sugar, if desired. Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.