Let’s get to the good part! Here’s how to prepare these delectable empanadas.

Start by mixing your dry ingredients in a bowl. Combine 1 cup all-purpose flour, ½ cup whole wheat flour, 1 tablespoon brown sugar, ¼ teaspoon salt, and 1 teaspoon baking powder. This blend is the foundation of your empanada dough.

In a separate bowl, mix your cold milk with the butter chunks. You want the butter to be cold, so it creates a flaky texture in the dough. g. Once the mixture is smooth, incorporate it into the dry ingredients.

Knead the mixture until a dough forms. Make sure it holds together well. If the dough is sticky, add a bit more flour. Wrap it in plastic and let it rest in the fridge for at least 30 minutes.

In another bowl, combine 1 cup pumpkin puree, ¼ cup brown sugar, 1 teaspoon cinnamon, ⅛ teaspoon allspice, and ¼ teaspoon nutmeg. Mix this until smooth. The flavors should meld together beautifully, creating a sweet, spiced filling.

Preheat your oven to 375°F (190°C). This will ensure that your empanadas cook evenly.

Once your dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles. You should get several circles from the dough.

Place a tablespoon of the pumpkin filling in the center of each dough circle. Add a few chocolate chips on top of the filling for that extra layer of sweetness.

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, using a fork to crimp down and ensure a tight seal.

Brush the tops of the empanadas with the reserved egg white. This will give them a nice golden color when they bake.

Place your empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Remove the empanadas from the oven and let them cool slightly before serving. Enjoy them warm or at room temperature!