Mexican Pumpkin Empanadas Recipe

Empanadas stacked on a plate with the top empanada cut in half with a small pumpkin in the back.

Mexican Pumpkin Empanadas Recipe

Baked pumpkin empanadas are sweet empanadas, or pumpkin hand pies, that balance buttery empanada pastry and rich, spiced, sweet pumpkin filling for a delightful Mexican Dessert.

Course Dessert

Cuisine American, Mexican

Keyword Mexican Pumpkin Empanadas, Pumpkin Empanadas, Pumpkin Pie Empanadas

Prep Time 30

Cook Time 30

Cool 30

Total Time 1 30

Servings empanadas

Calories 181kcal

Author Michele @ Flavor Mosaic

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.

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