Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
Roll each ball of dough between 2 pieces of waxed or parchment paper into a 4 inch circle. Place a heaping tablespoon of pumpkin filling on the dough, fold the dough over, forming a half circle and fold the edges of the dough over and press together.
With the tines of a fork, seal the edges. Poke the top of the empanada a few times with the fork and place on the prepared baking sheet. Repeat with remaining dough and filling.
Mix the powdered sugar with the maple syrup until smooth (you may need to add a drop or two more of maple syrup). Drizzle on top of the empanadas. Dust with more powdered sugar if desired.
Recipe by Simply Gluten-Free