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Easy Pumpkin Empanadas

These cozy, warm empanadas filled with spiced pumpkin are the perfect weeknight dessert, offering a flaky crust and a creamy filling while being easy to make.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 empanadas
Course: Dessert, Snack
Cuisine: Fall, Latin American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 2 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
Filling ingredients
  • 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 ground cloves or allspice
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1 egg yolk optional for a richer texture

Method
 

Make the Dough
  1. In a large bowl, whisk the flour, sugar, and salt.
  2. Work in the cold butter with your fingers until the mixture looks like pebble-sized crumbs.
  3. Beat the egg with 1/2 cup cold water and vanilla, then pour it into the flour mixture and stir with a fork.
  4. Add more water 1 tablespoon at a time until the dough comes together.
  5. Turn dough onto a lightly floured surface and knead just a few times to bring it into a smooth ball.
  6. Flatten into a disk, wrap, and chill for 30 minutes.
Prepare the Filling
  1. Stir all filling ingredients in a bowl until smooth.
  2. Adjust spices if necessary, ensuring the filling is thick enough to scoop without running.
  3. Simmer on low for 3 to 5 minutes if it's too loose, stirring often, then let cool slightly.
Assemble the Empanadas
  1. Roll the dough to about 1/8 inch thick and cut circles about 4 to 5 inches across.
  2. Place a dough circle in your hand and add about 1 tablespoon of filling to the center.
  3. Brush edges lightly with water or egg wash, fold to make a half-moon, and press edges together.
  4. Crimp the edges using a fork or by folding the sealed edge over itself.
  5. Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with cinnamon sugar if desired.
  6. Bake at 375°F for 18 to 23 minutes until golden and slightly crisp on edges.
  7. Let them rest for 5 minutes before serving.

Notes

Empanadas can be made ahead and frozen. Serve with a dollop of whipped cream or drizzle of warm caramel for flavor balance.