Pumpkin Empanada Sundae

Warm, spiced, and perfectly over the top, this Empanada Sundae featuring Rodriguez Bakery pumpkin empanadas is a dessert dream come true. With buttery cinnamon-sugar crusts, creamy vanilla ice cream, and a generous drizzle of caramel, this sweet treat is everything you love about fall served in a bowl.

Ingredients:

For the Sundae:

  • 2 Rodriguez Bakery pumpkin empanadas

  • 2 scoops vanilla bean ice cream

  • 2 tablespoons caramel sauce (store-bought or homemade)

  • 1 tablespoon chopped toasted pecans or walnuts (optional)

  • Whipped cream (optional)

  • Pinch of cinnamon, for garnish

For the Cinnamon Sugar Coating (optional but highly recommended):

  • 1 tablespoon melted butter

  • 1 tablespoon sugar

  • ½ teaspoon ground cinnamon

Instructions:

Warm the Empanadas:

  1. Preheat oven to 350°F (175°C) or use an air fryer.

  2. Warm the Rodriguez Bakery pumpkin empanadas for 5 to 7 minutes until crisp and heated through.

Optional: Add Cinnamon-Sugar Coating

  1. While warm, brush empanadas with melted butter.

  2. Mix sugar and cinnamon in a small bowl, then sprinkle over both sides of each empanada.

Assemble the Sundae:

  1. Slice each warm empanada in half or thirds and place in a shallow bowl or dessert dish.

  2. Add 2 scoops of vanilla ice cream right on top or beside the empanadas.

  3. Drizzle with caramel sauce and sprinkle with toasted nuts if using.

  4. Finish with a swirl of whipped cream and a pinch of cinnamon for extra coziness.

Rodriguez Bakery Pumpkin Empanada Sundaes are the ultimate cold-weather dessert. Sweet, spiced, and just the right amount of indulgent. Serve them at your next holiday dinner or cozy weekend brunch and watch them disappear fast.

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