Pumpkin Cheesecake Empanadas

Total Time Prep: 25 min. Bake: 15 min.
Yield 3 dozen
Test Kitchen Approved
These cute pumpkin cheesecake empanadas make the perfect treat—and we love that they are baked and not fried! —Taste of Home Test Kitchen

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

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.

Nutrition Facts

1 empanada: 69 calories, 4g fat (2g saturated fat), 10mg cholesterol, 56mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.

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

© 2025 RDA Enthusiast Brands, LLC