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My Pumpkin Empanadas Recipe is the perfect way to get your pumpkin fix! Similar to pumpkin pasties or mini pumpkin hand pies, this easy dessert recipe is perfect for making in big batches for gatherings or freezing for easy treats at any time!
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Pumpkin Empanada Recipe
If you have yet to try an empanada, now is the time! Much like pasties or turnovers, empanadas are basically tiny little personal-sized pies. These ones are filled with a delicious brown sugar and pumpkin filling, making them a perfect treat for fall. Serve them up next to some caramel apple empanadas, and get settled into the perfect cozy fall dessert!
The greatest thing about my recipe for pumpkin empanadas? They're easy to make in bulk, and perfect for freezing. Make a big batch to serve your family for Thanksgiving dessert, complete with a scoop of ice cream and a dollop of whipped cream. Or make them ahead, and freeze them to reheat any day you want a comforting treat.
This is our new favorite Fall Pumpkin recipe!
Amelia on Pinterest
Pumpkin Empanada Recipe Ingredients
Flaky Empanada Dough
- All-purpose flour: Basic all-purpose flour works great for empanadas! You can also use whole wheat flour or a blend for a more whole-grain flavor, which works great with pumpkin.
- Sugar: Classic white sugar is all you need. Just add a bit; the filling will be sweet enough on its own!
- Butter: I prefer salted butter, but you can also use unsalted butter and just add a pinch of salt to the dough.
- Baking powder: Baking powder helps the dough get a little bit of puff to it, acting as a rising agent.
- Eggs: Egg binds the dough together! Use them fresh out of the fridge; they should be cold.
- Ice cold water: You want very cold water for making this dough. The cold water keeps the butter from melting, which is important for the structure of the crust!
For this recipe, I use traditional pie dough ingredients instead of my usual homemade empanada dough. This is because I like my dessert empanadas to have a nice sweet crust!
Using Goya Discos
If you want to save some time, you can use premade pie dough or Goya discos. Goya discos are specially made empanada rounds you can find in the freezer section of your grocery store! This will cut down on the required time to make the empanadas, too.
Mexican Pumpkin Empanada Filling
- Pumpkin puree: You can use plain canned pumpkin puree, or make your own with a fresh sugar pumpkin. Either one will taste great. I find that pumpkin puree tastes almost identical canned or fresh.
- Butter: A little butter adds a silky finish to the filling and keeps it super moist! I prefer salted butter for empanada filling, as the touch of salt helps balance out the sweetness.
- Dark brown sugar: If you have it, I highly recommend using dark brown sugar over light brown sugar. It has a richer, more intensely caramel-y molasses flavor that really adds complexity and depth to the pumpkin filling.
- Egg: An egg beaten into the filling adds structure, so it doesn't completely melt out when bitten into!
- Cinnamon: Ground cinnamon is my favorite for this recipe, as the filling is only briefly heated, so whole cinnamon sticks don't get long enough to release their flavor.
- Ground cloves: Cloves add a special aroma and spice that truly exemplifies autumn!
These pumpkin hand pies have an irresistibly buttery and sweet pumpkin pie filling you will love, made with pumpkin puree, cinnamon, cloves, and dark brown sugar for that extra strong molasses flavor. Alternatively, you can swap out the spices for Pumpkin Pie Spice!
Brown Sugar Topping
- Egg: A lightly beaten egg makes for a perfect egg wash. You don't need to add any water!
- Brown Sugar: A little brown sugar or turbinado sugar works great as a topping to sprinkle on the empanadas, adding a delicious sweet crunch to every bite.
The egg helps them brown in the oven, while the sugar gives them a nice crunchy element.
Recipe for Pumpkin Empanadas
- Mix pumpkin puree, dark brown sugar, a spoonful of butter, cinnamon, and cloves over medium heat. When the mixture thickens, remove from heat and let cool for a few minutes, then add the egg. Store filling in the refrigerator until ready to use- it should be cold.
- Combine flour, butter, white sugar, baking powder, and egg in a food processor. Process for 1-2 minutes until a ball is formed. Refrigerate the dough until chilled.
- Preheat the oven to 350°F. On a floured surface, roll the dough and cut circles out of it (I used the top of a mug for this). Add about a tablespoon of filling into each circle, then fold into a half-moon shape and close it tightly. Roll the edges with your fingers to create a rope-like pattern, or crimp them down using a fork.
- Arrange the pumpkin empanadas on a baking sheet lined with parchment paper. Brush them with beaten egg and sprinkle brown sugar on top.
- Bake until golden brown, about 20-30 minutes. Serve, and enjoy!
Try My Savory Empanadas!
Expert Tips
- You can make the crust and filling early and let them rest in the fridge until you're ready to assemble the empanadas.
- If you prefer a slightly less sweet pumpkin pie filling, add less sugar. You can preserve the molasses flavor by adding a teaspoon of regular molasses.
- Be sure not to over-work the dough. If you knead or mix it too much, it can get tough and dense.
- In my experience, the hardest part of making empanadas is resisting the temptation to add too much filling. Only ever add 1 to 1.5 tablespoons of filling, or the empanadas won't close correctly!
Sealing the Pumpkin Filling (Repulgue)
Sealing empanadas is easy to do, but you can also get fancy with it! For many people, it's become an art form.
After folding the dough, add 1 to 1 ½ tablespoons of filling. Then, pinch the edges closed tightly with your fingers. I like to fold the dough inward along the edge to create a rope-like pattern.
You can also seal them simply by using a fork to crimp the dough. Whichever technique you use, the important part is to make sure you seal them completely so none of the fillings leaks out.
Pumpkin Empanada FAQs
The name empanada comes from the Spanish word empanar, which means to wrap. Empanadas are popular throughout Latin America and Europe. Each country has its own version of empanada dough, shape, and filling.
Different empanada fillings include fruit, vegetables, meat, or cheese! You can fill them with just about anything you'd like to try, and you can fry or bake them. I've even tried macaroni and cheese empanadas!
You can fry or bake empanadas. It really is your personal preference. I prefer baking them, as it's easy, mess-free, and lower fat. Plus, you can make a ton at once by filling up several baking sheets!
Storing and Reheating Empanadas
- Refrigerator: You can place leftover empanadas in an airtight container or plastic bag and store them in the fridge for up to 5 days. Don't leave them on the counter; the high moisture of the filling can make them mold quickly.
- Freezer: My favorite way to store empanadas! Freeze the baked empanadas on a baking sheet, then pack them into a freezer safe bag as soon as they're hard. Store for up to 3 months!
- Thawing: The best way to thaw empanadas is to place them in the fridge overnight. This is the only way I've found to thaw them without the risk of the crust getting too dry or too soggy.
- Reheating: I love putting empanadas in the oven or air fryer for a few minutes! This gets them nice and crisp on the outside for a like-fresh crust.
What to Serve with Empanadas
Pumpkin empanadas are delicious on their own, but they're even better combined with toppings! In my experience, anything that tastes good with pumpkin pie will taste good with pumpkin empanadas. My favorite? A scoop of vanilla ice cream, a swirl of whipped cream and a drizzle of butterscotch sauce!
Best Pumpkin Recipes
- Pumpkin Crunch Cake
- Pumpkin Butter
- Pumpkin Waffle Recipe
- No Bake Pumpkin Pie
- No Bake Pumpkin Oatmeal Cookies
Pumpkin Empanadas
Equipment
Ingredients
Empanada Dough
- 4 cups all purpose flour
- ½ cup sugar
- 1 cup butter - cold (2 sticks)
- 1 teaspoon baking powder
- 2 eggs
- 2-3 Tbsp. ice cold water
Empanada Filling
- 1 cup pumpkin puree
- 1 Tbsp. butter
- ⅔ cup dark brown sugar
- 1 egg
- ½ teaspoon ground cinnamon
- 2 ground cloves
Brown Sugar Topping
- 1 egg - lightly beaten
- brown sugar for sprinkling
Instructions
Make the dough
- In a food processor combine flour, sugar, butter and baking powder. Pulse until the mixture resembles crumbs. Add egg and the water (start with 1 tbs and add more, if needed). Pulse until a soft dough forms into a ball.
- Take the dough out of the food processor and knead it just a little bit, to make sure all the ingredients are mixed well. Cover it with cling film and refrigerate for 30 minutes.
Make the filling
- In a small saucepan over medium heat mix all ingredients except the egg. Stir until the mixture starts simmering. Lower the heat and let simmer for few minutes until the liquid is reduced. Continue stirring to avoid burning.
- Remove from heat and let cool 5-10 minutes. Add the egg and stir until absorbed. Refrigerate the filling for 30-60 minutes. If you want to speed up the process, leave it in the freezer for 15 minutes.
Assemble
- Preheat oven to 350°F. On a floured surface or between two sheets of parchment paper, roll the dough into a thin sheet. Use a pastry round cutter, a tea cup, or a round can to cut circles.
- Place some of the filling (about 1 to 1½ tablespoons) in the middle of each circle of dough.
- Fold the circle into a half-moon shape. Press well the edges to avoid leaking: use a fork or make folds to resemble a rope.
- Arrange the prepared empanadas on a baking tin lined with parchment paper. Brush them with the beaten egg and sprinkle with brown sugar. Bake for 20-30 minutes or until golden brown.
Notes
- If you don’t have time to make the dough, you can use pre-made pie dough or frozen Goya Discos, instead. Thaw them by transferring them to the fridge at least 4 hours before starting to prepare the empanadas. This will cut down on the time necessary to make the empanadas, too.
jordin says
This recipe looks super delicious!