Pumpkin Empanadas Recipe

If you’re looking for a cozy, comforting treat that brings all those fall vibes wrapped up in a golden, flaky package, this Pumpkin Empanadas Recipe is exactly what you need. I absolutely love how these empanadas combine a sweet, spiced pumpkin filling with a soft, fluffy dough — it’s like a warm hug on a chilly day! They work perfectly for holiday gatherings, weekend brunch, or anytime you want a fresh twist on traditional pumpkin desserts.

When I first tried making pumpkin empanadas, I was blown away at how easy they were to prepare despite their fancy appearance. You’ll find that the balance of spices and sweetness in the filling really makes these pop, while the slightly sweet yeast dough gives them that authentic panaderia charm. Trust me, once you bite into one, your family and friends will be asking for the recipe!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Empanadas Recipe complements the others to create that perfect balance of sweetness, spice, and tender texture. When shopping, pick pure pumpkin puree (not pie filling) for the best flavor and check your yeast freshness for a nice rise!

• Water: Lukewarm water helps activate the yeast perfectly, so watch your temperature with a thermometer if you can!
• Active dry yeast: Fresh yeast makes a huge difference—if it doesn’t foam up, your dough won’t rise properly.
• Granulated sugar: Dividing it helps feed the yeast early, then sweetens the dough later.
• All-purpose flour: The backbone of your dough — start with 4 ¼ cups, but be ready to add a bit more if it’s too sticky.
• Pumpkin spice: Adds that warm, festive flavor; you’ll use it both in the dough and the filling.
• Fine salt: Enhances the flavor balance of your sweet dough.
• Unsalted butter: Melted butter enriches the dough and keeps it tender and soft.
• Eggs: One goes in the dough; reserve one for the egg wash to get that beautiful golden crust.
• Pumpkin puree: Use pure, canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
• Dark brown sugar (or piloncillo): Gives the filling a deep, molasses-like sweetness perfect for autumn.
• Vanilla extract: Rounds out the flavors of the pumpkin filling with subtle warmth and sweetness.

Variations

One of the best parts about this Pumpkin Empanadas Recipe is how easy it is to make it your own. I like to tweak the filling or try gluten-free dough options when entertaining friends with dietary restrictions — and you can, too!

• Spiced Up: I sometimes add a pinch of cayenne or ginger for a little kick in the filling — it’s a nice surprise for guests who like a bit of heat.
• Dairy-Free Dough: Swap butter for coconut oil to accommodate dairy-free diets without sacrificing tenderness.
• Sweet and Savory: I’ve experimented by adding a bit of cream cheese into the filling for a rich twist; it’s decadent but worth it for special occasions.

How to Make Pumpkin Empanadas Recipe

Step 1: Activate Your Yeast

Start by warming your water to about 105°F-110°F — this is the sweet spot to wake up your yeast without killing it. Mix in the yeast and one tablespoon of sugar, then cover loosely and let it sit for 5 minutes. You’ll know it’s ready when the mixture becomes bubbly and foamy, kind of like a little yeast cloud. If nothing happens, toss it and start again — this step is crucial for that perfect dough rise!

Step 2: Mix Your Dry Ingredients

While the yeast does its magic, combine your flour, remaining sugar, pumpkin spice, and salt in a large bowl or your stand mixer. This ensures your dough flavors are well balanced, and the spices are evenly distributed for that cozy aroma and taste.

Step 3: Combine Wet Ingredients & Start Kneading

Add the melted butter and one egg to your dry mix, stirring until it just starts to come together. Then, pour in the activated yeast and begin kneading — I prefer a stand mixer with a dough hook, but you can definitely knead by hand. Keep going for 6-8 minutes until you have a smooth, elastic dough that’s slightly tacky but not sticky. If it’s too sticky, sprinkle flour in one tablespoon at a time, but be careful not to overdo it or your dough will get tough.

Step 4: Let the Dough Rise

Place your dough in a greased bowl, cover loosely with plastic wrap or a kitchen towel, and set it somewhere warm — I like mine on top of the fridge — for about two hours or until it doubles in size. This rise is what creates that soft, pillowy texture that makes these pumpkin empanadas so irresistible.

Step 5: Make Your Pumpkin Filling

While waiting, mix together the pumpkin puree, dark brown sugar, vanilla, and pumpkin spice in a small saucepan over medium-high heat. Stir occasionally and cook for about 3 minutes until it’s fragrant and slightly thickened. Set it aside to cool — this filling is what steals the show!

Step 6: Shape & Fill Your Empanadas

Preheat your oven to 350°F. Divide the dough into 16 pieces, roll each into a ball, and then flatten into 7-8 inch circles on a floured surface. Spoon a heaping tablespoon of pumpkin filling on one half, then fold over and seal by pinching the edges with your finger or pressing with a fork. Sealing well is key to keeping your scrumptious filling inside while baking.

Step 7: Brush & Bake

Place the empanadas on parchment-lined baking sheets, brush the tops with your remaining beaten egg for a shiny golden finish, and bake for 23-25 minutes. When they come out, you’ll see that perfect, rich golden color that means they’re ready to enjoy.

Step 8: Cool & Serve

Let your empanadas cool on a wire rack for about 30 minutes — this helps the filling set so it won’t spill out when you bite in. Then, gather your favorite people and prepare for compliments!

How to Serve Pumpkin Empanadas Recipe

Garnishes

I like to dust mine with a little powdered sugar for an elegant, light sweetness, or sometimes sprinkle cinnamon on top to enhance the pumpkin spice vibe. A drizzle of honey or a dollop of whipped cream can also turn these into a truly indulgent treat.

Side Dishes

Pair your pumpkin empanadas with a hot cup of spiced chai or Mexican hot chocolate for a perfect fall-inspired combo. They also go well alongside a crisp green salad or roasted nuts if you want to balance out the sweetness.

Creative Ways to Present

For special occasions, I’ve served these on a wooden board lined with autumn leaves or surrounded them with fresh cranberries and mini pumpkins as a festive centerpiece. Wrapping each empanada individually in parchment and tying with twine makes a cute party favor as well!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin empanadas keep beautifully wrapped in plastic wrap or airtight containers in the fridge for up to 3 days. I usually just pop them in after cooling and reheat before serving.

Freezing

I freeze unbaked empanadas laid out on a baking sheet first, then transfer them to freezer bags. This way, you can bake fresh empanadas anytime — simply add a few extra minutes to the baking time when cooking from frozen.

Reheating

To keep them crispy on the outside and warm on the inside, I reheat my empanadas in a 325°F oven for about 10-12 minutes rather than using the microwave, which can make the dough soggy.

FAQs

Final Thoughts

This Pumpkin Empanadas Recipe has become one of my favorite autumn traditions. I love how it fills the kitchen with pumpkin spice scents and how every bite is a perfect balance of sweet and comforting warmth. Give it a try—you’ll enjoy the process and, more importantly, the smiles when you share these little pockets of joy with family and friends. It’s one recipe that really makes the season feel special!

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