Pumpkin Empanadas

Pumpkin empanadas always remind me of the kind of treat that feels both festive and personal at the same time.

The first bite is warm and rich, filled with spiced pumpkin wrapped in a soft, golden crust.

These little hand pies carry the feeling of gatherings where food is passed around the table, and everyone reaches for seconds before the plate even touches the surface again.

The beauty of these empanadas is how the dough holds its shape so perfectly, sealing in a filling that tastes like autumn baked into a pocket.

The sweet blend of pumpkin, cinnamon, nutmeg, and cloves has a way of filling the kitchen with an aroma that makes it hard to wait for them to cool.

Each one looks simple on the outside, but once you break it open, the deep orange filling shines through.

What makes them special is the balance—the flaky crust that doesn’t crumble too easily, and the filling that’s thick, not runny, holding just the right amount of sweetness.

They’re the kind of dessert that doesn’t sit untouched on the table; they disappear quickly, often before the coffee is poured.

Table of Contents

Pumpkin Empanadas Recipe

Ingredients

For The Dough

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 large eggs
1/2 cup warm milk
1 teaspoon pure vanilla extract

For The Filling

2 cups pumpkin puree (homemade or canned, unsweetened)
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon pure vanilla extract
1 large egg yolk

For Topping

1/4 cup sugar
1 teaspoon ground cinnamon

Instructions

In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
Cut in the butter and shortening using your hands or a pastry cutter until the mixture resembles coarse crumbs.
Beat eggs, milk, and vanilla in a separate bowl, then gradually pour into the flour mixture. Mix until the dough comes together.
Knead the dough gently on a floured surface for about 3 minutes until smooth. Cover and refrigerate for at least 1 hour.
For the filling, combine pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, cloves, ginger, vanilla, and egg yolk in a saucepan. Cook over medium heat for 5–7 minutes, stirring often, until slightly thickened. Allow to cool completely.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter (about 4–5 inches) to cut circles.
Place a spoonful of cooled pumpkin filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press edges together and seal with a fork.
Arrange the empanadas on the prepared baking sheet, leaving space between each.
Bake for 18–22 minutes, until golden and lightly crisp.
While still warm, sprinkle the tops with the cinnamon-sugar mixture.
Allow to cool slightly before serving.

What Makes Pumpkin Empanadas Special?

Pumpkin empanadas stand out because they are not just another baked dessert, they carry flavor, texture, and nostalgia all in one bite.

The crust is flaky and golden, while the filling is rich with pumpkin puree and warm spices. Together, they create a seasonal pastry that feels inviting and homemade.

These are often served during fall gatherings, but their appeal goes far beyond one season—they make a treat that feels timeless.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, you can, and it will give the filling a slightly deeper and more natural flavor. Fresh pumpkin puree usually has more water, so it is important to cook it down until thick before adding sugar and spices.

This extra step ensures the empanadas don’t turn soggy and that the filling stays smooth and firm inside the crust.

What Type Of Dough Works Best For Pumpkin Empanadas?

A good empanada dough should be soft, pliable, and sturdy enough to hold the filling. The one used in this recipe combines butter, shortening, and eggs, which creates a tender yet strong crust.

It’s different from pie dough because it doesn’t flake apart too much, and it is easier to shape into neat half-moons without tearing. The slight sweetness in the dough also balances the spiced pumpkin filling.

How Do You Seal Empanadas Properly?

Getting a good seal is important so the filling does not leak while baking. You can use these simple methods:

Press with a fork: After folding the dough into a half-moon shape, press the edges with the back of a fork for a tight crimp.
Pinch and fold: If you want a more decorative edge, pinch the dough along the seam and fold it slightly inward as you go.
Chill before baking: Placing the shaped empanadas in the refrigerator for 10–15 minutes helps the dough firm up and hold its seal better in the oven.

Can Pumpkin Empanadas Be Made Ahead Of Time?

Yes, these can be prepared in advance. You can make the dough and filling a day before and keep them chilled separately. If you want to go further, shape the empanadas and freeze them unbaked.

Once ready to bake, place them directly from freezer to oven, just add a few extra minutes of baking time. This makes them a very practical dessert for gatherings.

How Do You Store Pumpkin Empanadas?

Proper storage keeps empanadas fresh and flavorful.

At room temperature: If you plan to eat them the same day, keep them in an airtight container at room temperature for up to 24 hours.
In the refrigerator: For longer storage, refrigerate them in an airtight box. They stay fresh for 3 to 4 days without losing too much texture.
In the freezer: If you want to store them for weeks, freeze fully baked or unbaked empanadas in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.

How To Reheat Pumpkin Empanadas Without Losing Texture?

Reheating the right way helps the crust stay crisp instead of turning chewy.

Oven method: Place empanadas on a baking sheet and heat at 350°F for 8–10 minutes until warmed through.
Air fryer method: Reheat at 325°F for 4–6 minutes for a golden and slightly crisp finish.
Microwave method: While faster, it may soften the crust. If using this method, heat for only 20–30 seconds and then place in the oven for 2 minutes to bring back some crispness.

Can You Serve Pumpkin Empanadas With Anything Else?

Pumpkin empanadas taste great on their own, but pairing them with other flavors can make them even more enjoyable.

Warm drinks: Hot chocolate, spiced tea, or coffee pair perfectly with the sweet and spiced filling.
Whipped cream or ice cream: A small dollop of whipped cream or a scoop of vanilla ice cream can turn them into a plated dessert.
Sprinkled sugar: Adding a little powdered sugar on top gives them a sweeter finish and enhances presentation.

Tips For Perfect Pumpkin Empanadas

Small details make a big difference in how well your pumpkin empanadas turn out. Here are some tried-and-true tips that help you bake them with great texture and flavor every time.

Chill the dough: Cold dough is easier to roll and shape. It also prevents the butter and shortening from melting too soon, which keeps the crust flaky.
Do not overfill: A spoonful of filling is enough. Adding too much will cause leaks during baking, and the empanadas may open up at the seams.
Cook down the filling: If the pumpkin mixture looks watery, simmer it until thick before using. A thicker filling stays in place and gives a better bite.
Seal carefully: Use a fork or your fingers to press the edges firmly. If the dough feels too dry, a small brush of milk or beaten egg along the edge helps it seal.
Bake until golden: Keep an eye on the color. They should be lightly golden, not too pale, as this ensures the crust is fully cooked.
Use parchment paper: Lining the tray prevents sticking and makes cleanup easier. It also helps the bottoms bake evenly.
Sprinkle topping while warm: The cinnamon-sugar sticks better when the empanadas are just out of the oven, giving them a sweet finish.