Pumpkin Empanadas

Every fall in my family had a tradition that was simple but unforgettable: warm pumpkin empanadas cooling on the kitchen counter.

The smell of cinnamon and nutmeg would drift through the house, stronger with every batch pulled out of the oven.

They were always stacked high on a plate, and no one ever waited long enough for them to cool completely before breaking one open.

The flaky crust gave way to a soft, spiced pumpkin filling that felt rich and familiar at the same time. Pumpkin empanadas carry that old-fashioned charm that never fades.

They aren’t just pastries; they hold the feeling of home gatherings, children sneaking bites from the edges, and grandparents smiling quietly while everyone ate in silence for a moment because the food spoke for itself.

There’s a rhythm to making them—the rolling of the dough, the folding of half-moons, the fork pressing tight edges—that makes the process just as satisfying as the taste.

I’ve kept that rhythm alive in my own kitchen. When the dough is resting, I prepare the filling with care, letting the spices bloom gently over heat until the pumpkin thickens into a smooth, fragrant mixture.

Each step feels intentional, like preserving a piece of memory and passing it forward.

And when those golden-brown empanadas come out of the oven, they taste exactly as they should: warm, spiced, and just sweet enough to make you reach for another without hesitation.

Pumpkin Empanadas Recipe

Ingredients

For The Dough

3 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 large egg
1/2 cup warm milk (add more if needed, 1 tablespoon at a time)
1 teaspoon vanilla extract

For The Pumpkin Filling

1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (to thicken the filling, if needed)

For Topping

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions

In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and cinnamon until evenly combined.
Add the softened butter and mix with your hands or a pastry cutter until the mixture looks crumbly and resembles coarse sand.
Beat the egg in a small bowl and add it to the flour mixture along with warm milk and vanilla extract. Mix until a soft dough begins to form.

Knead the dough lightly on a floured surface for about 2 to 3 minutes, just until smooth and pliable. If it feels too sticky, dust lightly with flour. Cover the dough with a kitchen towel and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a saucepan over medium heat, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, and vanilla. Stir continuously until the mixture thickens slightly, about 5 to 7 minutes. If it looks runny, add flour and stir well. Let it cool completely before using.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4 to 5 inches wide) to cut circles.
Place a spoonful of pumpkin filling in the center of each circle, making sure not to overfill.
Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal tightly.

Arrange the empanadas on the prepared baking sheet, leaving some space between each.
Bake for 18 to 22 minutes, or until the empanadas are golden brown.
Mix sugar and cinnamon for the topping in a small bowl. While the empanadas are still warm, sprinkle them lightly with the mixture.

Allow them to cool slightly before serving.

What Is The Best Dough For Pumpkin Empanadas?

The dough is the foundation of every empanada, and getting it right is important. A soft, slightly sweet dough balances the spiced pumpkin filling and keeps the pastry tender rather than hard.

The trick is to use enough butter for richness, milk for moisture, and a touch of sugar so the crust pairs beautifully with the pumpkin filling.

Resting the dough before rolling helps relax the gluten, making it easier to shape and preventing shrinkage in the oven.

How Can I Make The Pumpkin Filling Thick And Smooth?

Pumpkin empanadas taste their best when the filling is rich and not runny. If the filling is too thin, it will leak out during baking.

Cooking it over medium heat with sugar and spices allows the pumpkin to thicken naturally while the flavors deepen.

A small spoon of flour or cornstarch can be added if the mixture still feels loose.

Cooling the filling completely before stuffing the empanadas is just as important, since warm filling can soften the dough and cause breakage.

How Do I Keep Pumpkin Empanadas From Bursting Open?

Empanadas should bake neatly without spilling their filling. The way you seal them makes all the difference.

Do not overfill: Always leave space around the edges so the dough can close properly.

Seal tightly with a fork: Pressing down with a fork not only closes the edges but also gives that classic ridged look.
Chill before baking: Placing filled empanadas in the fridge for 10 minutes before baking helps the dough firm up and prevents spreading.

Can Pumpkin Empanadas Be Made Ahead Of Time?

Pumpkin empanadas are flexible when it comes to timing, so you don’t always need to bake them on the same day you prepare them.

You can refrigerate the unbaked empanadas for up to 24 hours and then bake them fresh when needed.

Another option is freezing them before baking, which saves time during busy days and ensures you always have a batch ready to pop into the oven.

How Do You Store Leftover Pumpkin Empanadas?

Storage matters if you want to keep the flavor and texture intact.

Room temperature: Keep cooled empanadas in an airtight container for up to 2 days.
Refrigerator: Store in a sealed container for 4 to 5 days. Reheat them in the oven to keep the crust crisp.
Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

How Do You Reheat Pumpkin Empanadas Properly?

Reheating the right way makes them taste freshly baked again. Using the microwave may soften the crust too much, so the oven or toaster oven is the best choice.

Place the empanadas on a baking tray and warm them at 350°F (175°C) for 8 to 10 minutes. This brings back the crisp texture of the crust while keeping the filling soft and warm.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, fresh pumpkin works beautifully for empanadas, but it needs proper preparation. Roast or steam peeled pumpkin pieces until tender, then mash until smooth.

Make sure to drain excess water so the puree is not watery, as too much liquid can ruin the texture of the filling. Fresh pumpkin gives a slightly earthier flavor and can make the empanadas taste even more homemade.

What Spices Work Best In Pumpkin Empanadas?

The flavor of pumpkin truly shines when paired with the right blend of spices.

Cinnamon: Brings warmth and sweetness.
Nutmeg: Adds a subtle, nutty depth.
Cloves: Strong and aromatic, so only a pinch is needed.

Ginger: Gives a gentle spicy kick that balances the sweetness.

Using these spices in balance creates that nostalgic pumpkin taste everyone loves.

Can Pumpkin Empanadas Be Served Warm Or Cold?

Pumpkin empanadas taste wonderful both ways, but each has its own charm. Freshly baked and warm, the crust is crisp, and the filling feels cozy and rich.

Once cooled, the flavors settle and the texture firms up, making them easy to pack in lunch boxes or serve as a grab-and-go snack. Both options work, so it depends on the mood and occasion.