Pumpkin Empanadas (Mini Filled Hand Pies)

For the Filling

• 2 cups pumpkin purée (homemade or canned)
• ½ cup coconut sugar
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp pure vanilla extract
• ¼ tsp salt
• 1 tbsp unsalted butter

For the Dough

• 1½ cups (225 g) whole wheat flour
• 1½ cups (200 g) all-purpose flour
• 2 tbsp coconut sugar
• ¼ tsp salt
• 1 cup (226 g) unsalted butter, cold and cubed
• 2 eggs, whisked
• 1 tbsp milk

For the Egg Wash

• 1 egg, whisked
• Sugar, for sprinkling

Instructions

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