These Pumpkin Empanadillas with a Spanish Twist are the perfect Thanksgiving appetizer! Combining the rich, comforting flavors of pumpkin with warm Spanish spices like smoked paprika, cumin, and cinnamon, they offer a delightful, savory-sweet bite. The crispy, golden fried dough adds an irresistible texture, making them a festive treat to start your holiday meal. The optional addition of Manchego cheese brings in a creamy, nutty element that ties everything together. Whether you're hosting a traditional Thanksgiving or adding a Mediterranean touch to the table, these empanadillas are sure to impress your guests!

Ingredients:
For the dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp  smoked paprika ( (optional, for added flavor)
• 1/4 cup olive oil Oro Virgen 
• 1/2 cup warm water

For the filling:

• 2 cups cooked pumpkin puree (or canned pumpkin)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika (pimentón)
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup Manchego cheese, grated (optional, for a cheesy twist)
• 2 tbsp olive oil for cooking

For frying:

• Vegetable oil for deep frying

Instructions:

1. Make the Dough:
- In a large mixing bowl, combine the flour, salt, and smoked paprika (if using). Slowly add the olive oil and warm water, mixing until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

2. Prepare the Filling:
- Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until soft and golden.
- Stir in the smoked paprika, cumin, and cinnamon. Add the cooked pumpkin puree, and mix well to combine. Season with salt and pepper to taste.
- Cook the filling for about 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool. If using Manchego cheese, stir it into the mixture once cooled.

3. Assemble the Empanadillas:
- Roll out the dough on a floured surface until it’s about 1/8 inch thick. Using a round cutter or a glass, cut circles from the dough (about 4-5 inches in diameter).
- Place a spoonful of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.

4. Fry the Empanadillas:
- Heat vegetable oil in a deep frying pan over medium-high heat. Fry the empanadillas in batches until they are golden and crispy, about 2-3 minutes per side.
- Remove the empanadillas and drain on paper towels to remove excess oil.

5. Serve:
- Serve the pumpkin empanadillas warm as a delicious appetizer or snack. You can pair them with a dipping sauce like garlic aioli or a spicy tomato sauce for an extra Spanish flair.

Enjoy these Pumpkin Empanadillas with a blend of Spanish spices and flavors, perfect for fall or any time you're craving a fried treat with a Mediterranean twist!