Easy Pumpkin Empanadas are the treat I make when I want something warm, cozy, and just a little sweet without spending all day in the kitchen. If you’ve been craving a fall dessert that feels homemade but still weeknight friendly, this is it. Think flaky pockets with a soft, spiced pumpkin center that tastes like a hug. They’re great for a bake sale, a family movie night, or just a quiet evening snack with tea. I’ll break it all down so you can make them with confidence, even if you’ve never made empanadas before.
What are empanadas?
Empanadas are handheld pastry pockets popular in many Latin American homes. The dough is rolled out, filled with something tasty, then folded and sealed. They can be savory or sweet, fried or baked, tiny or dinner-sized. For this recipe, we’re going sweet with a pumpkin filling and baking the empanadas to keep it simple and lighter.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Pumpkin Empanadas was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Pumpkin Empanadas are the treat I make when I want something warm, cozy, and just a little sweet without spending all day in the kitchen.…
What makes pumpkin empanadas special is the texture contrast. You get that tender, just-slightly-crisp crust and a creamy, warmly spiced center. The filling tastes like pumpkin pie, but the empanada format is more fun and portable. It’s also a nice change from pie because the crust-to-filling ratio is more balanced, and the edges get deliciously golden.
If you love cozy fall recipes, you might also enjoy this bowl-worthy pumpkin sweet potato soup. It’s a great dinner to pair with dessert empanadas for a full themed night.
And yes, I’m using store-bought pumpkin puree to make these approachable. You can absolutely roast your own pumpkin if that’s your thing. But most days, I like my sweets fast and fuss-free, and these empanadas deliver.
Soft empanada dough
Let’s talk about the base. A good empanada dough should be soft and easy to roll, but sturdy enough to hold the filling without leaking. This one is lightly sweet, bakes up golden, and stays tender even after cooling. If you’ve ever been intimidated by dough, I promise this is straightforward. You can mix by hand or with a food processor, and use basic pantry ingredients.
Ingredients for the dough
For about 12 medium empanadas:
- 2 and 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon fine salt
- 1/2 cup cold unsalted butter, cut in small cubes
- 1 large egg
- 1/2 to 3/4 cup cold water, as needed
- 1 teaspoon vanilla extract, optional for a hint of sweetness
Directions for the dough
In a large bowl, whisk the flour, sugar, and salt. Work in the cold butter with your fingers until the mix looks like pebble-sized crumbs. You want little bits of butter left. They help create a flaky, tender crust. Beat the egg with 1/2 cup cold water and vanilla. Pour it into the flour mix and stir with a fork. Add more water 1 tablespoon at a time until the dough comes together.
Turn it onto a lightly floured surface and knead just a few times to bring it into a smooth ball. Don’t overwork it or the crust could get tough. Flatten into a disk, wrap, and chill 30 minutes. Chilling helps the butter firm up and keeps the dough easy to roll without sticking.
When ready, roll the dough to about 1/8 inch thick. Cut circles about 4 to 5 inches across using a cutter or a bowl. Keep the circles covered with a towel so they don’t dry out while you prep the filling.
If you’re planning a cozy night in, I like serving these empanadas after a quick bowl of crockpot lasagna soup. Simple, hearty, and it leaves oven space free for dessert.
Pumpkin empanada filling
The filling is creamy and warmly spiced without being heavy. It should be thick enough to scoop without running. If your filling looks loose, cook it for a few minutes on the stove to tighten it up before assembling.
- 1 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 1 tablespoon granulated sugar, optional if you like it sweeter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves or allspice
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 egg yolk, optional, for a richer texture
Stir everything in a bowl until smooth. Taste and adjust the spices. I like a touch more cinnamon and a good pinch of salt to make the sweetness pop. The filling should be spreadable, almost like thick mashed potatoes. If it’s too loose, simmer it in a small pan on low for 3 to 5 minutes, stirring often, until it thickens. Let it cool slightly before filling the dough.
For a fun dessert spread, pair these with pumpkin coffee cake or a batch of pumpkin cookies. It’s a pumpkin party and I’m not sorry.
“Made these pumpkin empanadas for a small get-together and they vanished in minutes. My sister asked for the recipe before she even finished her first one.”
How to seal empanadas
Sealing is where a lot of people get nervous, but it’s really just a small technique. You want to trap the filling inside, lock in moisture, and help the edges bake up golden. The trick is not to overfill and to keep the edges clean.
Simple sealing steps
Place a dough circle in your hand and add about 1 tablespoon of filling to the center. Brush the edges lightly with water or egg wash. Fold the dough in half to make a half-moon. Press the edges together with your fingers to close.
Now crimp. You can use the classic fork press by pressing the tines around the edge. Or try a rope edge by gently folding the sealed edge over itself in small steps. Either way, focus on a firm seal so nothing leaks during baking. If the dough feels warm, pop the assembled empanadas in the fridge for 10 minutes before baking.
Set the empanadas on a parchment-lined baking sheet. Brush with egg wash for color and sprinkle a little cinnamon sugar on top if you like. Bake at 375°F for 18 to 23 minutes, until golden and slightly crisp on the edges. Let them rest 5 minutes before biting in so you don’t burn your mouth.
Recipe tips
Make-ahead and freezing
To make ahead, prep the dough and filling a day early. Keep both chilled. You can also assemble the empanadas, freeze on a tray until solid, then store in a freezer bag. Bake from frozen at 375°F, adding a few extra minutes. I love having a stash on hand for last-minute cravings.
Extra flavor boosters
Brush the tops with a quick egg wash and sprinkle with cinnamon sugar for a light crunch. Swap brown sugar for maple syrup for a soft maple note. Add a teaspoon of orange zest to brighten the filling. A tiny pinch of black pepper can make the spices taste deeper. Yes, really.
- Keep circles even so they bake uniformly.
- Don’t overfill. A heaping tablespoon is perfect for a 4 to 5 inch circle.
- Chill before baking for the neatest edges.
- Store leftovers covered at room temp for 1 day or refrigerate up to 3 days.
- Reheat in a 325°F oven for 8 to 10 minutes to refresh the crust.
Serving these empanadas after a simple dinner works every time. Try them after easy comfort favorites like tuna casserole pasta bake or snack on them while a game is on with a side of air fryer fried pickles. Sweet plus salty is always a win.
And if you’re new to baking, these are very forgiving. The dough patches easily, the filling is sturdy, and even the not-so-pretty empanadas taste fantastic. Most of all, they make your kitchen smell like fall magic, which is half the fun.
For flavor balance, I like serving with a dollop of lightly sweetened whipped cream or a drizzle of warm caramel. If you prefer something lighter, plain Greek yogurt on the side adds tang that plays well with the spices.
Common Questions
How many times should I use the phrase Easy Pumpkin Empanadas in my notes or recipe card?
Use it a few times for clarity. In your kitchen notes once or twice is enough, but in a blog post aim for a natural flow.
Can I use pie dough instead of empanada dough?
You can, but empanada dough is a bit sturdier and easier to crimp. Pie dough works in a pinch if kept cold.
How do I prevent leaks?
Don’t overfill, keep edges clean, brush a little water or egg wash on the rim, and crimp firmly. Chill before baking if the dough warmed up.
Can I air fry these?
Yes. Air fry at 350°F for about 10 to 12 minutes, flipping once. Check early so you don’t overbrown.
What’s the best way to store leftovers?
Cool completely, then refrigerate in an airtight container up to 3 days. Reheat in the oven for best texture.
A sweet little wrap-up for your baking day
If you’ve been looking for a dessert that feels special but not fussy, Easy Pumpkin Empanadas are your new go-to. You get flaky crust, a creamy spiced center, and a recipe that works even if you’re newer to baking. For more inspiration and variations, check out this classic Pumpkin Empanadas Recipe or try another take with Easy Pumpkin Empanadas from a fellow food blogger I love. I hope you dive in, bake a batch, and share them with someone who needs a cozy pick-me-up today. Happy baking, friends. 
Easy Pumpkin Empanadas
Ingredients
Method
- In a large bowl, whisk the flour, sugar, and salt.
- Work in the cold butter with your fingers until the mixture looks like pebble-sized crumbs.
- Beat the egg with 1/2 cup cold water and vanilla, then pour it into the flour mixture and stir with a fork.
- Add more water 1 tablespoon at a time until the dough comes together.
- Turn dough onto a lightly floured surface and knead just a few times to bring it into a smooth ball.
- Flatten into a disk, wrap, and chill for 30 minutes.
- Stir all filling ingredients in a bowl until smooth.
- Adjust spices if necessary, ensuring the filling is thick enough to scoop without running.
- Simmer on low for 3 to 5 minutes if it’s too loose, stirring often, then let cool slightly.
- Roll the dough to about 1/8 inch thick and cut circles about 4 to 5 inches across.
- Place a dough circle in your hand and add about 1 tablespoon of filling to the center.
- Brush edges lightly with water or egg wash, fold to make a half-moon, and press edges together.
- Crimp the edges using a fork or by folding the sealed edge over itself.
- Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with cinnamon sugar if desired.
- Bake at 375°F for 18 to 23 minutes until golden and slightly crisp on edges.
- Let them rest for 5 minutes before serving.
