Last Updated on August 10, 2025 by Casia Valdés
Few things evoke the comfort of fall quite like the scent of warm pumpkin spice—but what if I told you these cozy flavors could be wrapped in a flaky, buttery pastry and enjoyed year-round? Enter Pumpkin Empanadas—a traditional Mexican treat that’s perfect for the holidays, yet so delightful you’ll crave them any season. These handheld pastries are filled with a luscious pumpkin filling and baked to golden perfection. Whether you’re new to empanadas or a seasoned baker, this recipe brings both ease and indulgence to your kitchen.
Table of Contents
Why You’ll Love These Pumpkin Empanadas
-
Warm, spiced pumpkin filling nestled in buttery pastry
-
Made with natural sweeteners like coconut sugar
-
A balance of wholesome and indulgent
-
Easy to make ahead and freeze
-
Great for holidays, lunchboxes, or tea-time treats
Ingredients
For the Filling:
-
2 cups pumpkin puree (homemade or canned)
-
½ cup coconut sugar
-
½ tsp ground cinnamon
-
⅛ tsp ground nutmeg
-
⅛ tsp ground cloves
-
½ tsp pure vanilla extract
-
¼ tsp salt
-
1 tbsp unsalted butter
For the Dough:
-
1½ cups whole wheat flour (225g)
-
1½ cups all-purpose flour (200g)
-
2 tbsp coconut sugar
-
¼ tsp salt
-
1 cup unsalted butter (226g), cold, cubed
-
2 eggs, whisked
-
1 tbsp milk
For the Egg Wash:
-
1 egg, whisked
-
Sugar for sprinkling
Instructions
1. Make the Pumpkin Filling
In a medium saucepan, melt butter over medium-low heat. Add pumpkin puree, coconut sugar, spices, vanilla, and salt. Cook on low, stirring often, until thick and caramelized in color (about 10-12 minutes).
Taste and adjust sweetness or spice to your liking. Let cool to room temperature.
2. Prepare the Dough
In a large bowl, whisk together both flours, coconut sugar, and salt.
Add cold butter and use a pastry cutter (or two forks) to blend until mixture forms coarse crumbs.
Pour in whisked eggs and milk. Stir until a dough forms. If dry, add another tablespoon of milk.
Knead dough on a lightly floured surface for 2–3 minutes, then divide into 4 balls. Wrap and chill in the fridge for 30 minutes.
Assembling the Empanadas
-
Line a baking sheet with parchment paper.
-
Roll out one dough ball at a time on a floured surface into a thin sheet.
-
Cut circles (about 4 inches wide).
-
Add a spoonful of pumpkin filling to the center of each circle.
-
Fold into half-moon shapes and press edges with a fork to seal.
-
Transfer to baking sheet and refrigerate for 30 minutes.
Baking the Empanadas
Preheat oven to 350°F (175°C).
Use a paring knife to make 1–2 small slits in each empanada to vent steam.
Brush tops with egg wash and sprinkle with sugar.
Bake for 20–25 minutes until golden brown.
Cool on a wire rack before serving.
Serving Suggestions
-
Pair with a hot cup of café de olla or spiced chai.
-
Serve warm with a dollop of whipped cream or a drizzle of honey.
-
Wrap individually for easy lunchbox or picnic treats.
Make-Ahead & Storage Tips
-
Store: Keep in an airtight container for up to 3 days.
-
Freeze: Freeze unbaked empanadas in a single layer, then transfer to a bag. Bake from frozen, adding 5–7 minutes to the baking time.
-
Reheat: Warm in a 300°F oven for 5–7 minutes.
Tips for Success
-
Use cold butter to create flaky dough.
-
Don’t overfill the empanadas—just enough filling to seal without leaking.
-
For a crispier crust, brush with egg wash and a bit of sugar before baking.
-
Want a twist? Add a spoonful of cream cheese with the pumpkin filling for added richness.
FAQs
Can I use store-bought dough?
Yes, refrigerated pie crusts can work in a pinch, though homemade dough is more flavorful and flaky.
Are these empanadas very sweet?
They’re subtly sweet—perfectly balanced by warm spices. You can adjust coconut sugar for your taste.
Can I make the dough ahead of time?
Absolutely! Chill for up to 2 days or freeze dough balls for up to a month.
Final Thoughts
Pumpkin Empanadas are a little pocket of joy—whether you’re baking them on a rainy day, preparing for a fall festival, or just looking for a new way to enjoy pumpkin. The tender, buttery dough wrapped around sweetly spiced filling makes each bite pure comfort. They’re as delightful with morning coffee as they are as an after-dinner treat. Give them a try, and I promise, they’ll become a cherished favorite in your kitchen too.
Pumpkin Empanadas
Ingredients
Method
- In a medium saucepan, melt butter over medium-low heat. Add pumpkin puree, coconut sugar, spices, vanilla, and salt. Cook on low, stirring often, until thick and caramelized in color (about 10-12 minutes).
- Taste and adjust sweetness or spice to your liking. Let cool to room temperature.
- In a large bowl, whisk together both flours, coconut sugar, and salt.
- Add cold butter and use a pastry cutter (or two forks) to blend until mixture forms coarse crumbs.
- Pour in whisked eggs and milk. Stir until a dough forms. If dry, add another tablespoon of milk.
- Knead dough on a lightly floured surface for 2–3 minutes, then divide into 4 balls. Wrap and chill in the fridge for 30 minutes.
- Line a baking sheet with parchment paper.
- Roll out one dough ball at a time on a floured surface into a thin sheet.
- Cut circles (about 4 inches wide).
- Add a spoonful of pumpkin filling to the center of each circle.
- Fold into half-moon shapes and press edges with a fork to seal.
- Transfer to baking sheet and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Use a paring knife to make 1–2 small slits in each empanada to vent steam.
- Brush tops with egg wash and sprinkle with sugar.
- Bake for 20–25 minutes until golden brown.
- Cool on a wire rack before serving.
