Pumpkin Empanadas Recipe

I absolutely love how this Pumpkin Empanadas Recipe fills the kitchen with warm, cozy scents whenever I make it. These little pockets of spiced pumpkin goodness are perfect for autumn afternoons or anytime you want a comforting treat that feels both festive and familiar. You’ll find that the blend of cinnamon, cloves, and brown sugar makes this recipe stand out from typical pumpkin sweets.

When I first tried this Pumpkin Empanadas Recipe, I was blown away by how simple the dough came together and how the filling thickens into this luscious jammy texture that’s just the right balance of sweet and spiced. Whether you’re serving them as a snack or a dessert, they’re always a crowd-pleaser that I keep coming back to year after year.

this …

Ingredients You’ll Need

This Pumpkin Empanadas Recipe uses simple pantry staples with the star being that smooth, canned pumpkin puree, which makes the filling so easy and consistent every time. The combination of warm spices and sugar creates a filling that feels like fall in every bite.

• All-purpose flour: Great for creating that flaky dough texture you want in empanadas.
• Granulated sugar: Adds just a touch of sweetness to the dough and for sprinkling on top for a delicate crunch.
• Baking powder: Helps the dough puff slightly and stay tender instead of dense.
• Kosher salt: Balances the sweetness in both dough and filling, enhancing overall flavor.
• Cold unsalted butter: Cold is key here—it creates those perfect little flakes when baked.
• Ice cold water: Keeps the butter from melting too soon and helps bring the dough together gently.
• Canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling—this gives you control over the spices.
• Dark brown sugar: Adds depth and molasses notes to the filling’s sweetness.
• Ground cinnamon: The classic spice partner to pumpkin.
• Ground cloves: Use sparingly, as it’s potent, but it adds a nice twist to the spice blend.
• Large egg: Used for the egg wash, giving the empanadas that beautiful golden finish.
• Cold water (for egg wash): Thins the egg to make it easier to brush evenly.

Variations

I love how flexible this Pumpkin Empanadas Recipe is—you can tweak the spices to suit your family’s tastes or even add mix-ins for some fun twists. Don’t hesitate to experiment with the filling or toppings to make it your own.

• Spice it up: Adding a pinch of nutmeg or ginger can layer extra warmth—I’ve done this and it’s a lovely surprise.
• Savory version: If you prefer less sweet, try mixing pumpkin with cream cheese and herbs for a savory take.
• Vegan option: Swap butter for coconut oil and use a plant-based milk wash instead of egg.
• Mini empanadas: Try making smaller rounds for bite-sized treats perfect for parties.

How to Make Pumpkin Empanadas Recipe

Step 1: Whip Up That Flaky Dough

Start by whisking together your dry ingredients: flour, sugar, baking powder, and salt. The key I learned is to rub in cold butter with your fingertips, just until the mixture looks like coarse cornmeal—don’t overwork it or your dough will turn tough. Then sprinkle the ice water evenly and mix gently with a fork until dough forms. Gather it into a flat disc, cover, and pop it in the fridge for at least an hour. This chilling time is what makes your dough buttery and flaky.

Step 2: Make Your Jammy Pumpkin Filling

In a small pot, combine your pumpkin puree, brown sugar, cinnamon, cloves, and salt. Bring everything to a simmer over medium heat, then drop to medium-low and stir constantly. It’s important to scrape the bottom so nothing sticks or burns. After 5-7 minutes, you should have a thick, jammy filling that cools to a spreadable consistency. You can make this a day ahead; it only gets better after resting!

Step 3: Roll, Fill, and Seal Your Empanadas

Preheat your oven to 375°F and line two baking sheets with parchment. Roll your chilled dough on a lightly floured surface until it’s about an eighth of an inch thick. Using a 4-inch round cutter, stamp out 18 circles, rerolling scraps if needed. Spoon a heaping tablespoon of the pumpkin filling onto the center of each round, then fold over to form a half-moon. Pinch edges tightly or use a fork to crimp them closed—sealing well helps keep that filling inside during baking. Place your empanadas on baking sheets and chill for 15 minutes to firm up the dough again.

Step 4: Egg Wash and Bake to Perfection

Whisk together your egg and a tablespoon of cold water to make the egg wash. Brush it evenly on both sides of each empanada and sprinkle with granulated sugar for a little sparkle and crunch. Bake for 20 to 25 minutes until your empanadas are golden brown and feel firm to touch. Let them cool for about 5 minutes—you don’t want to burn your mouth, but trust me, the aroma alone is worth the wait!

How to Serve Pumpkin Empanadas Recipe

Garnishes

I usually sprinkle a little extra granulated sugar on top right out of the oven for sparkle, but a light dusting of powdered sugar also looks beautiful. Sometimes I add a dollop of whipped cream or a drizzle of honey right before serving for an extra touch of indulgence.

Side Dishes

These empanadas pair wonderfully with a cup of hot chai tea or coffee. For a fuller spread, try serving them alongside apple cider or a simple green salad with toasted nuts to balance the sweetness.

Creative Ways to Present

For a party, I like arranging these empanadas on a rustic wooden board with seasonal leaves or cinnamon sticks scattered around. You could also serve them with small ramekins of caramel or cream cheese dip for dipping fun. It becomes such a delightful centerpiece that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I store leftover empanadas in an airtight container in the fridge for up to 3 days. When I reheat them, the crust stays remarkably flaky if you warm them up gently in the oven rather than the microwave.

Freezing

I often freeze these before baking by placing the assembled empanadas on a baking sheet, freezing until firm, then transferring them to a freezer bag. When you want a quick snack, just bake them straight from frozen—adding a few extra minutes to the baking time.

Reheating

To reheat, pop them in a 350°F oven for about 8-10 minutes or until warm and crisp again. This method revives the flaky dough so much better than microwaving, which can make them soggy.

FAQs

Final Thoughts

I hope you’ll give this Pumpkin Empanadas Recipe a try soon—it’s one of those cozy, crowd-pleasing treats that feels like a warm hug. I always feel a little proud when I pull these golden beauties out of the oven, and my family goes crazy for them every time. Whether you make them for fall gatherings or a weekend treat, they’re sure to become a favorite you’ll return to again and again.

Print