Follow these simple steps to bring your Sweet and Soft-Baked Mexican Pumpkin Empanadas to life:

1. Prepare the Dough: In a large bowl, mix the flour, salt, and sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs.

2. Add Wet Ingredients: Stir in the egg yolk and cold water, mixing until the dough comes together. If necessary, add more water, one tablespoon at a time.

3. Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. Prepare the Filling: In a separate bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch (if using). Mix thoroughly until well combined.

5. Preheat the Oven: While the dough is chilling, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut out circles (about 4-5 inches in diameter).

7. Fill the Empanadas: Place a tablespoon of the pumpkin filling in the center of each dough circle, leaving a small border.

8. Seal the Edges: Fold the dough over the filling to form a half-moon shape. Press and crimp the edges with a fork to seal.

9. Apply Egg Wash: Beat the egg in a small bowl and brush the tops of each empanada to give them a golden finish.

10. Sprinkle with Sugar: Dust the tops with sugar for added sweetness and texture.

11. Bake: Place the empanadas on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown.

12. Cool Down: Allow the empanadas to cool on the baking sheet for 10-15 minutes before serving.

Following these instructions will lead you to the most delightful result—tender, flaky empanadas bursting with flavor.