Who says pumpkin is just for pumpkin pie? I like to shake things up with these delightful Mexican Pumpkin Empanadas!
Combining the warmth of pumpkin with vibrant fall flavors, this recipe is a true taste sensation, if I humbly say so myself! 🙂
Mexican Pumpkin Empanadas (empanadas de calabaza) are hand-held pies with pumpkin filling and a golden brown crust.
These classic pumpkin empanadas are basically pumpkin hand pies, like the delicious treats you get in Mexican Bakeries.
Unlike my savory empanadas, such as Vegetarian or Chicken Empanadas, these Mexican Dessert Empanadas, like my Cajete Empanadas, are sweet empanadas, and are perfect for a fall party or Thanksgiving during the holiday season.
These golden pockets of pumpkin sweetness will become a new family favorite, perfect for a fall party or Thanksgiving.
Table of Contents
Why You’ll Love This Recipe
- A perfect blend of flavors: The sweet pumpkin filling complements the dough beautifully.
- Easy to make: With clear instructions and step-by-step photos, even novice bakers can master this easy pumpkin empanadas recipe.
- Versatile: Serve them as an amazing fall dessert!
- Love: Even avid pumpkin pie haters, like my husband, will love these sweet sweet baked pumpkin empanadas! My husband does!
Equipment Needed
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Empanada Dough
- Flour – I used all-purpose flour and it worked perfectly.
- Sugar – You’ll need a couple of tablespoons of granulated sugar.
- Pumpkin Pie Spice – Feel free to add pumpkin pie spice to the dough for even more fall flavor! However, this is optional.
- Salt – You’ll need about 1-1/2 teaspoons.
- Butter – I use unsalted butter so I can better control the amount of salt in the recipe. Also, you’ll need very cold butter that is cut into cubes.
- Egg – You’ll need just one egg for the dough.
- Water – You’ll need ice-cold water for this recipe.
- Distilled White Vinegar – A small amount of vinegar can make the dough a little easier to work with, and helps to prevent overworking the dough.
Pumpkin Filling
- Pumpkin puree – To keep this recipe easy, I use 1 can of pumpkin puree, and not fresh pumpkin, or pumpkin pie filling.
- Brown Sugar – I used light brown sugar, but you could use dark brown sugar. It might make the pumpkin filling a little darker in color but will still taste good.
- Pumpkin Spice – Gotta love that pumpkin spice!
- Vanilla Extract – I used a Mexican Vanilla extract, which is clear in color. However, you could use regular pure vanilla extract. I don’t recommend imitation vanilla.
Cinnamon Sugar Coating
- Egg
- Water
- Granulated Sugar
- Ground Cinnamon
How To Make Pumpkin Empanadas
Make The Empanada Dough
- Combine the flour, sugar, pumpkin pie spice and salt in a large bowl.
- Add the butter and cut it into the flour with a pastry cutter or forks until it resembles coarse sand.
- Stir in the egg, ice water and vinegar.
- Knead the dough for 2 minutes until smooth but tacky. Then wrap in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Make The Pumpkin Filling
Combine all the filling ingredients together in a bowl and stir until well combined.
Assemble The Pumpkin Empanadas
- Heat the oven to 350° F Spray a cookie sheet with cooking spray or line with parchment paper.
- Using a rolling pin, roll out the dough on a floured surface, and cut the dough into round circles using a 3 to 4 inch pastry cutter.
- Add a large spoon of the filling to the middle of the dough, then fold the dough over the pumpkin filling.
- Press the edges together tightly.
- Use a fork to seal the edges.
Prepare The Egg Wash and Cinnamon Sugar Coating
- Stir the egg and water together and brush the empanadas well.
- Combine the cinnamon sugar and sprinkle over the egg coated empanadas.
Bake: Bake in a preheated 350° F. degree oven for 12-15 minutes or until golden brown.
Recipe Tips
- Empanada Dough: The dough is very soft and may seem sticky. While you can use a little flour to dust under the dough, don’t be tempted to add more flour, or the dough can get tough.
- Chill Out: It is important to chill the dough for a minimum of 30 minutes or overnight.
- For a richer flavor: Add a splash of tequila or orange zest to the filling.
- Make ahead: Prepare the dough and filling in advance. Assemble the empanadas just before baking.
- Serve with: Enjoy these pumpkin empanadas with whipped cream or ice cream, with a drizzle of chocolate or caramel sauce.
- Variations: For a twist, try adding chopped pecans to the filling. For a spicy kick, add a pinch of cayenne pepper.
Storage Recommendations
- To store: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- To freeze: Freeze unbaked empanadas on a baking sheet for about an hour, then transfer to a freezer-safe bag or airtight container. To bake, thaw slightly and bake as directed, adding a few extra minutes to the cooking time.
FAQs
No, you don’t have to, but adding pumpkin pie spice will add tremendous flavor to the empanadas.
I don’t recommend using the pie filling. Pumpkin puree is best for this recipe.
Sometimes, the dough pulls together when cut; try rolling it out a little before cutting it.
Empanada dough is not really flaky; it is a more tender dough that won’t get soggy as it sits and soaks up the filling.
You can cut around the top of a wide drinking glass or anything that is round.
Yes, you can use store-bought refrigerated dough as a shortcut. The texture may be slightly different, but it will still be delicious.
More Pumpkin Recipes
For even more pumpkin desserts, check out our Pumpkin Recipe Collection!
More Empanada Recipes
- Apple Pie Empanadas – A delicious dessert empanada with a homemade apple pie filling.
- Cajete Empanadas (Caramel) – Empanadas filled with sweet, sticky, cajete.
For even more empanadas recipes, be sure to check out our entire collection of Empanada Recipes!
If you made this recipe and loved it, please leave a comment and a 5-star recipe to share your experience making it.
Recipe
Mexican Pumpkin Empanadas Recipe
Ingredients
Empanada Dough
- 3 cup all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons pumpkin pie spice optional
- 1 1/2 teaspoons salt
- 10 tablespoons cold unsalted butter, cut into cubes
- 1 large egg
- 1/2 cup ice water
- 1 tablespoon distilled white vinegar
Pumpkin Filling
- 1 15 ounce can pure pumpkin puree
- 2/3 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1 egg
- 2 teaspoons water
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Instructions
Make The Empanada Dough
- Combine the flour, sugar, pumpkin pie spice and salt together in a large bowl.
- Add the butter and cut it into the flour with a pastry cutter or forks until it resembles coarse sand.
- Stir in the egg, ice water and vinegar.
- Knead the dough for 2 minutes until smooth but tacky. Then wrap in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Make The Pumpkin Filling
- Combine all the filling ingredients together in a bowl and stir until well combined.
Make The Empanadas
- Heat the oven to 350°. Spray a cookie sheet with cooking spray or line with parchment paper.
- Roll out the dough and cut into round circles using a 3 to 4 inch pastry cutter. You may wish to roll each circle out a little if desired.
- Add a large spoon of the filling to the middle of the dough, then fold over and press the edges together tightly.
- Use a fork to seal the edges.
Prepare The Coating
- Stir the egg and water together and brush the empanadas well. Then combine the cinnamon sugar and sprinkle over the egg coated empanadas.
Bake The Empanadas
- Bake the empanadas for 12 to 15 minutes until lightly golden.
Video
Notes
- To store: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- To freeze: Freeze unbaked empanadas on a baking sheet for about an hour, then transfer to a freezer-safe bag or airtight container. To bake, thaw slightly and bake as directed, adding a few extra minutes to the cooking time.
Marcie says
what if you can’t find pumpkin puree, can you use pure pumpkin.
Michele says
Hi Marcie,
Yes, you can use pure pumpkin.
Thanks,
Michele
Teresa Cunha says
We had left overs from my pumpkin pie filling can I use it for the empanadas. I added more puree it’s kind of thick but not like the purée
Michele says
Hi Teresa,
I think it should work. Let me know how it goes.
Thanks,
Michele