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Pumpkin empanadas served in a plate

Easy Pumpkin Empanadas Recipe

Try something new this pumpkin season by making these Pumpkin Empanadas! These sweet dessert empanadas are the perfect way to get your pumpkin fix!
Course Dessert or snack
Cuisine American, Mexican
Keyword Dessert Empanadas, pumpkin empanada recipe, pumpkin empanadas
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 2 hours
Servings 8 empanadas
Calories 605kcal
Author Daniela Lambova


  • Baking sheet
  • Parchment paper


Empanada Dough

  • 4 cups all purpose flour
  • 1/2 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
  • 2/3 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 2 ground cloves

Brown Sugar Topping

  • 1 egg lightly beaten
  • brown sugar for sprinkling


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.
    Making pumpkin empanada dough in a food processor

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.
    Mixing pumpkin empanadas filling with egg


  • Preheat oven to 350 degrees 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.
    Cutting out empanada circles with a mug
  • Place some of the filling (about 1 to 1 1/2 tablespoons) in the middle of each circle of dough.
    Filling pumpkin empanadas
  • 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.
    Folding the edges of the empanada dough
  • 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.
    Unbaked pumpkin empanadas on a baking sheet



  • 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.


Calories: 605kcal | Carbohydrates: 81g | Protein: 10g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 147mg | Sodium: 256mg | Potassium: 242mg | Fiber: 3g | Sugar: 32g | Vitamin A: 5640IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 4mg