Pumpkin empanadas are the perfect fall morning treat! These simple stuffed cinnamon rolls are sure to please with flavors of pumpkin and orange that bake up into a handheld breakfast.
Pumpkin Empanadas are the ultimate breakfast recipe for kids to create. They are simple to make, quick to bake and very tasty.
This recipe will make kids more comfortable in the kitchen and inspire them to keep cooking. As a Registered Dietitian and mom, I hope this recipe helps your kids have as much fun as mine do in the kitchen!
This recipe is made in under 15 minutes from start to finish. Plus, it only has 4 ingredients. Encourage kids to start by reading the recipe, gathering the equipment and ingredients then following the instructions.
Equipment
- cutting board
- Rolling Pin
- measuring cups
- measuring spoons
- small mixing bowl
- stir spoon
- baking sheet
- pastry brush or spoon
Ingredients
- 1/2 cup canned pumpkin puree
- 1/2 cup marshmallow fluff
- 1/2teaspoon pumpkin pie spice
- 1 package refrigerated orange rolls with orange icing such as Pilsbury Cinnabon
How to Make Pumpkin Empanadas:
1. Preheat the oven.
Preheat the oven to 375º.
2. Mix pumpkin stuffing.
In a small mixing bowl, combine:
- pumpkin
- marshmallow fluff
- pumpkin pie spice
Stir together until mixed.
MIX IT UP: You could boost the flavor of the pumpkin filling by adding orange zest, 1 TBSP orange juice and/or 1 tsp cinnamon.
FAQs:
Empanadas are a Spanish stuffed pastry or bread that can be sweet or savory.
Chocolate, fruit or cinnamon filling can be added to a sweet empanada. Beef, pork or chicken filling can be added to a savory empanada.
The filling can be stored in the refrigerator up to 1 week if you end up with extra. Use to make this recipe again, swirl into a brownie recipe or use as a fruit dip.
3. Roll out the cinnamon rolls.
Using your rolling pin, roll out the cinnamon rolls.
Tips for rolling out cinnamon rolls:
- Flatten one cinnamon roll at a time.
- Roll the cinnamon rolls on a floured surface.
- Flatten on top of a cutting board for easy clean-up.
- Sprinkle a little flour on top of each roll before rolling.
- Keep the cinnamon rolls cold by rolling right after removing from the fridge and working quickly.
- Roll just until the cinnamon roll is flat to prevent the dough from getting too warm and messy.
4. Fill with pumpkin mixture.
After rolling out, use a tablespoon to place a scoop of pumpkin mixture in the middle of the cinnamon roll.
Gently fold half of the roll over the other half. Then, gently press together to seal.
FUN FACT: Use a fork to seal the empanada for a cool design.
Carefully place the sealed roll onto a baking pan lined with parchment paper. The parchment paper helps make an easy clean-up.
5. Bake.
Place in the oven and bake for 12-15 minutes or until golden browned. Remove from the oven with potholders.
Spread the icing onto the hot empanadas. Serve immediately.
PRO TIP: Use a pastry brush or the back of a spoon to spread the icing.
Other Pumpkin Filled Recipes:
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Equipment
- cutting board
- Rolling Pin
- measuring cups
- measuring spoons
- small mixing bowl
- stir spoon
- baking sheet
- pastry brush or spoon
Ingredients
- 1/2 cup canned pumpkin puree
- 1/2 cup marshmallow fluff
- 1/2 teaspoon pumpkin pie spice
- 1 pacakge refrigerated orange rolls with orange icing such as Pilsbury Cinnabon
Instructions
- Preheat the oven. Preheat the oven to 375º.
- Mix pumpkin stuffing. In a small mixing bowl, combine pumpkin, marshmallow fluff, and pumpkin pie spices together.
- Roll out the cinnamon rolls. On a floured cutting board, roll out one cinnamon roll at a time using your rolling pin. It's easier to do if you sprinkle a little flour on top of each roll prior to rolling. Roll until the cinnamon roll is flattened.
- Fill with pumpkin mixture. Using a tablespoon place a scoop of pumpkin mixture onto the cinnamon roll. Gently fold half of the roll over the other half then gently press together to seal. Carefully place the sealed roll onto a baking pan lined with parchment paper.
- Bake. Bake for 12-15 minutes or until golden browned. Remove from the oven. Using a pastry brush or the back of a spoon, spread the icing onto the hot rolls. Serve immediately.
Shabanam says
I love Pumpkin EMPANADAS! Definitely will try this.