Pumpkin Empanadas Recipe

I absolutely love this Pumpkin Empanadas Recipe because it combines the cozy warmth of pumpkin spice with the comforting fluffiness of homemade bread dough. Whether you’re gearing up for fall festivities or just craving a sweet, comforting treat, these empanadas hit the spot every time. They’re perfect for brunch, dessert, or even an afternoon snack with a cup of coffee—trust me, once you try them, you’ll want to make them again and again.

When I first tried making pumpkin empanadas, I was surprised by how approachable the recipe was and how rewarding the process felt. You don’t need tons of fancy ingredients or equipment to pull them off, but the flavor and texture feel luxe. Plus, this Pumpkin Empanadas Recipe is forgiving and adaptable, so you’ll find it easy to tweak to your taste while still impressing everyone who tries them.

this …

Ingredients You’ll Need

The magic of this Pumpkin Empanadas Recipe really comes from the balance of sweet pumpkin filling and the soft, slightly spiced bread dough. Each ingredient plays a role in making the empanadas taste just right, so I always recommend using good quality pumpkin puree and fresh spices for that fresh flavor hit.

• Water: Warm it carefully to activate the yeast without killing it—using a thermometer really helps here.
• Active dry yeast: Makes the dough rise perfectly light and airy; make sure it’s fresh for best results.
• Granulated sugar: Adds just the right sweetness to the dough and helps with yeast activation.
• All-purpose flour: The backbone of your dough; sift it for easier mixing.
• Pumpkin spice: I like to add a little extra to the dough to really tie in that autumn vibe.
• Fine salt: Balances the sweetness and enhances overall flavor.
• Unsalted butter: Melted and mixed in, it adds richness and tenderness to the dough.
• Eggs: Used both in the dough and as an egg wash to give the empanadas a golden, shiny finish.
• Pumpkin puree: The star of the filling—make sure it’s pure pumpkin, not pumpkin pie filling for best texture.
• Dark brown sugar (or piloncillo): Deep sweetness with a hint of molasses, which complements the pumpkin beautifully.
• Vanilla extract: Adds warmth and rounds out the flavors in the filling.

Variations

I love how versatile this Pumpkin Empanadas Recipe is, so I encourage you to make it your own! Whether you want to spice things up or keep it simple, I’ve tried a few fun twists that might inspire you.

• Spiced Up Filling: I once added a pinch of cayenne to the pumpkin filling for a subtle kick that my family enjoyed—perfect if you like a little heat with your sweet.
• Vegan Version: You can swap the butter for coconut oil and use a flax egg instead of regular eggs; the texture changes slightly but still delicious.
• Mini Empanadas: For parties, I roll the dough smaller to create bite-sized versions that make great finger foods.
• Filling Mix-ins: Try folding in some toasted pecans or chocolate chips into the pumpkin mixture for added texture and surprise.

How to Make Pumpkin Empanadas Recipe

Step 1: Activate Your Yeast with Care

Start by warming your water until it’s just right—about 105°F to 110°F is perfect, not too hot or you’ll kill the yeast. Mix in the yeast and a tablespoon of sugar, then cover loosely and let it sit for about 5 minutes. You’re looking for a bubbly, frothy surface—that’s your yeast waking up and ready to work its magic. This little test is a great way to avoid flat dough later on.

Step 2: Mix Dry Ingredients and Form Dough

While the yeast activates, combine your flour, remaining sugar, pumpkin spice, and salt in a large bowl or stand mixer. Add melted butter, one egg, and then pour in your frothy yeast mixture. Knead with a dough hook or by hand until you get a smooth, slightly tacky dough. My trick is to add flour a tablespoon at a time if it feels too sticky—this helps keep the dough soft but not messy.

Step 3: Let the Dough Rise

Place your dough in a greased bowl, cover it loosely, and find a cozy warm spot—my go-to is on top of the fridge. After about 2 hours, you’ll notice it’s doubled in size and so much easier to work with. This rising time is what gives the empanadas their fluffy texture.

Step 4: Make the Pumpkin Filling

While your dough is busy rising, mix your pumpkin puree, dark brown sugar, vanilla, and pumpkin spice in a small saucepan over medium-high heat. Stir it for about 3 minutes until everything amalgamates into a thick, fragrant filling. Then take it off heat and let it cool—it needs to be just warm or room temperature before stuffing your empanadas.

Step 5: Roll, Fill, and Seal

Preheat your oven to 350°F. Divide the dough into 16 equal balls and flatten each on a lightly floured surface to about 7-8 inches in diameter. Spoon a generous tablespoon of pumpkin filling on one half, then fold the dough over and seal the edges by pinching with your fingers or pressing down with a fork. This sealing is key—you don’t want filling escaping during baking.

Step 6: Egg Wash and Bake

Place your sealed empanadas on parchment-lined baking sheets. Whisk the remaining egg and brush it over the tops—it gives that beautiful golden shine and helps the crust crisp nicely. Bake for 23-25 minutes until golden brown and irresistible.

Step 7: Cooling and Serving

Once they’re out of the oven, transfer your pumpkin empanadas to a wire rack and let them cool for about 30 minutes. This step helps the filling set a bit and keeps you from burning your mouth—which I’ve accidentally done on more than one occasion!

How to Serve Pumpkin Empanadas Recipe

Garnishes

I love dusting these empanadas lightly with powdered sugar or a sprinkle of extra pumpkin spice right before serving—it adds a touch of sweetness and looks so inviting. Sometimes I drizzle a little warm caramel sauce for a decadent finish when serving as dessert.

Side Dishes

These empanadas pair beautifully with a cup of spiced chai tea or even a scoop of vanilla ice cream if you want to indulge. For a more brunch-style spread, I like serving them alongside a crisp green salad with a citrus vinaigrette to balance the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve served these empanadas on a rustic wooden board with cinnamon sticks and mini pumpkins as decor—it’s an instant conversation starter! You can also arrange them in a circular pattern on a large plate and garnish with fresh herbs like rosemary to add an unexpected aroma.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin empanadas in an airtight container in the fridge, and they keep well for up to 3 days. When I reheat them, I find the texture holds nicely if you warm them gently in the oven rather than the microwave.

Freezing

These freeze surprisingly well! I usually freeze them on a baking sheet first to keep their shape, then transfer to a freezer bag. When I want one, I thaw them in the fridge overnight and reheat in the oven to enjoy that fresh-baked feel.

Reheating

For reheating, pop the empanadas in a 325°F oven for 10-12 minutes until warmed through and lightly crisped outside. Avoid microwaving if you want to keep the dough from getting soggy—that crispy crust is part of the charm!

FAQs

Final Thoughts

This Pumpkin Empanadas Recipe holds a special place in my kitchen because it bridges the gap between sweet comfort food and handmade baking—it’s that kind of recipe you feel proud serving to friends and family. If you’re looking for a fall treat that’s a little different but still utterly delicious and approachable, I highly recommend giving these a try. I can’t wait to hear how your batch turns out and how you make the recipe your own!

Print