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!
Pumpkin Empanadillas 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 (pimenton)
- 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
How to Make Pumpkin Empanadillas
- 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.
- 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.
- 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.
- 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.
- 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!
More Thanksgiving Ideas
Planning the rest of the menu? Explore our 10 Thanksgiving recipes with a Spanish twist or browse all our Thanksgiving recipes.
