Pumpkin Empanadas Recipe

I absolutely love how these pumpkin empanadas come together—flaky, buttery dough wrapped around a cozy spiced pumpkin filling. This Pumpkin Empanadas Recipe is perfect for cozy fall afternoons or when you want to surprise friends at a weekend brunch. The warm spices and sweet pumpkin inside give you that familiar taste of autumn, but in a fun handheld pastry form that everyone can enjoy.

When I first tried making pumpkin empanadas, I was amazed at how simple the process was—no complicated techniques or fancy tools required. You’ll find that once you get the dough just right and simmer the filling to a jammy consistency, these empanadas practically bake themselves, yielding golden pockets of autumnal goodness every time.

Ingredients You’ll Need

This Pumpkin Empanadas Recipe uses simple pantry staples that combine to make a flavorful and flaky treat. Shopping for high-quality butter and good canned pumpkin will definitely boost your end result.

• All-purpose flour: The base for the dough, choose unbleached for best texture.
• Granulated sugar: Adds a subtle sweetness to the dough and a little sparkle on top.
• Baking powder: Helps give the dough lightness without being cakey.
• Kosher salt: Essential to balance flavors in both dough and filling.
• Cold unsalted butter: The secret to that flaky, tender dough—make sure it’s chilled and cut into cubes.
• Ice cold water: Keeps the dough cool and helps it come together without melting the butter.
• Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for best flavor control.
• Dark brown sugar: Adds molasses depth to the filling’s sweetness.
• Ground cinnamon: Classic warming spice that pairs perfectly with pumpkin.
• Ground cloves: Provides a punch of aromatic spice in small amounts.
• Large egg: Used for the egg wash to get that gorgeous golden brown crust.
• Cold water (for egg wash): Helps thin the egg so it spreads evenly.

Variations

I love making this Pumpkin Empanadas Recipe my own by tweaking spices or fillings depending on the season or what’s in my pantry. Don’t hesitate to experiment—you’ll find some tweaks make a definite crowd-pleaser.

• Spice Mix: Once, I added a pinch of nutmeg and ginger to the filling and it elevated the flavor beautifully for a more complex fall vibe.
• Sweetness Level: I sometimes swap dark brown sugar for maple syrup in the filling, which gives a lovely natural sweetness and depth.
• Dietary Swap: Using a vegan butter substitute and egg wash made from aquafaba works great if you want to make these empanadas dairy-free and egg-free.
• Add Nuts or Chocolate: Adding a handful of chopped pecans or dark chocolate chips to the pumpkin filling adds texture and richness that my family can’t resist.

How to Make Pumpkin Empanadas Recipe

Step 1: Make the Flaky Dough

Start by whisking the dry ingredients—flour, sugar, baking powder, and salt—in a large bowl. Then, using your fingertips, rub the cold cubed butter into the flour until the mixture looks like coarse cornmeal. I discovered this trick years ago and it’s the secret to flaky empanadas. Don’t rush this step; it’s worth getting tiny butter pieces evenly coated but still visible so they melt during baking, creating layers.

Step 2: Bring the Dough Together and Chill

Sprinkle ice cold water over the mixture and stir with a fork until a shaggy dough forms. Then, in the bowl, gather it all into a flat disc, wrap it tightly, and refrigerate for at least an hour. Chilling is crucial—it firms up the butter and lets the gluten relax, ensuring a tender, flaky crust. I sometimes make this the day before to save time on baking day.

Step 3: Cook the Pumpkin Filling

Next, combine the pumpkin puree, brown sugar, cinnamon, cloves, and salt in a small pot. Simmer over medium heat, then reduce to medium-low, stirring constantly for 5 to 7 minutes until the filling thickens to a jammy consistency. This reduces any watery texture and concentrates flavors. It’s a step I never skip because it makes the filling perfectly spoonable and avoids soggy empanadas.

Step 4: Roll Out and Assemble

Preheat your oven to 375°F and line two baking sheets with parchment. On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut 4-inch rounds using a cookie cutter or glass. Try not to reroll scraps too much to keep dough tender. Place about a tablespoon of cooled pumpkin filling in the center of each round, fold it over to form a half-moon, and crimp the edges with a fork or your fingers to seal.

Step 5: Egg Wash and Bake

Whisk the egg with water for an egg wash and brush both sides of each empanada generously. Sprinkle granulated sugar on top for a sweet sparkle and extra crunch. Bake for 20 to 25 minutes until golden brown and firm to the touch. I like to let them cool 5 minutes so the filling sets and you don’t burn your mouth—patience is key!

How to Serve Pumpkin Empanadas Recipe

Garnishes

I love sprinkling a little extra cinnamon sugar on top right after baking to amplify the warmth and sweetness. A light dusting of powdered sugar also adds a charming bakery vibe. If you’re feeling fancy, dollops of whipped cream or a drizzle of caramel sauce make these empanadas feel super special.

Side Dishes

These empanadas pair beautifully with a simple cup of spiced chai tea or a hot apple cider for extra cozy vibes. For brunch, I like serving them alongside a fresh green salad tossed with citrus vinaigrette to balance the richness.

Creative Ways to Present

For a fall party, I arranged mini pumpkin empanadas on a wooden board with autumn leaves and mini pumpkins as décor. You can also serve them in cupcake liners or stack on tiered trays for a festive look. I once paired them with small ramekins of whipped cream and cinnamon sugar for dipping — a definite crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin empanadas keep well in an airtight container in the refrigerator for up to 3 days. I find it’s best to let them cool completely before storing to avoid sogginess. When you reheat, they still taste fresh and flaky.

Freezing

I’ve frozen these empanadas after assembling but before baking, lining them on a tray in the freezer so they don’t stick, then transferring to a freezer bag. They freeze beautifully for up to a month. When I want a quick treat, I just pop frozen empanadas straight into the oven, adding a few extra minutes to bake time.

Reheating

To reheat, I pop the empanadas in a 350°F oven for about 10-12 minutes. This keeps the crust crisp and warms the filling evenly without drying. Avoid microwaving—they turn a bit soggy that way.

FAQs

Final Thoughts

This Pumpkin Empanadas Recipe has become one of my favorite ways to celebrate fall flavors in a playful and approachable way. Whether you’re baking them for a cozy family dessert or a festive get-together, you’ll love how easy they are to make and how quickly they disappear off the tray. Give this recipe a try—I promise the flaky crust and warm spiced filling will have you coming back for more every autumn season!

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