Irresistible Homemade Pumpkin Empanadas

These Homemade Pumpkin Empanadas bring autumn warmth to your kitchen with every golden bite. The flaky pastry cradles spiced pumpkin filling perfectly.

Nothing beats that first crack when you bite into warm pastry. Steam escapes, carrying hints of cinnamon and nutmeg that make me smile.

My pumpkin empanadas recipe creates tender pockets of comfort that disappear quickly from cooling racks.

Why this Pumpkin Empanadas always gets requests from family

These hand pies capture everything I love about fall baking. Each empanada holds just enough sweetness to satisfy without overwhelming your palate.

You get that perfect contrast between buttery crust and smooth filling. The spices warm you from inside while creating incredible kitchen aromas.

My pumpkin empanadas work beautifully for potlucks, coffee dates, or quiet afternoon treats with steaming mugs.

My ingredient list for Pumpkin Empanadas

For the Pastry

• 3 cups all-purpose flour (unbleached gives better texture)
• 2 tablespoons granulated sugar (for subtle sweetness)
• 2 teaspoons pumpkin pie spice (or homemade blend)
• 1½ teaspoons fine sea salt
• 10 tablespoons cold unsalted butter, cubed (keep chilled for flakiness)
• 1 large egg, room temperature
• ½ cup ice-cold water
• 1 tablespoon white vinegar (helps keep pastry tender)

For the Pumpkin Filling

• 1 can (15 oz) pure pumpkin puree
• ⅔ cup packed brown sugar (light or dark)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt

For Finishing

• 1 egg, beaten with 2 teaspoons water (egg wash)
• 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

How I Make This Pumpkin Empanadas

1. Prepare the dough: Mix flour, sugar, pumpkin spice, and salt in a large mixing bowl. Cut cold butter into mixture until it resembles coarse crumbs with some larger pieces remaining. This usually takes about 3-4 minutes with a pastry cutter.
2. Form the pastry: Whisk egg, ice water, and vinegar together in a small bowl. Pour over flour mixture and stir gently until dough just comes together. Don’t overmix or your pastry will be tough.
3. Rest the dough: Shape into a disc, wrap tightly in plastic wrap, and refrigerate for 35 minutes minimum. This chilling time helps the gluten relax and makes rolling easier.
4. Make filling: While dough chills, combine pumpkin puree, brown sugar, spice, vanilla, and salt in a medium bowl. Stir until completely smooth. The mixture should hold together nicely on a spoon.
5. Roll and cut: Remove dough from fridge and roll on floured surface to ⅛-inch thickness. Cut into 4-inch circles using a round cutter or large glass. Re-roll scraps as needed.
6. Fill empanadas: Place 2 tablespoons filling in center of each circle. Brush edges lightly with water, then fold over and press firmly to seal. Use fork tines to crimp edges decoratively.

For the best results, I always check that my pumpkin empanadas are sealed completely. No filling should peek out when you hold them up.

7. Finish and bake: Preheat oven to 375°F. Brush tops with egg wash, then sprinkle with cinnamon sugar mixture. Bake on parchment-lined sheets for 18-22 minutes until golden brown.

My best Tips for getting this Pumpkin Empanadas just right

Cold butter makes all the difference for flaky pastry layers. I keep mine in the freezer until ready to use.

Don’t overfill your empanadas or they’ll burst during baking. Two tablespoons of filling per empanada works perfectly every time.

Let them cool completely before serving. The pumpkin empanadas filling stays incredibly hot and needs time to set properly.

For even more autumn treats, try these Ultimate Pumpkin Pie Bars with Oatmeal Crust that pair beautifully with coffee.

Can I freeze these pumpkin empanadas before baking?

Yes! Place unbaked empanadas on baking sheets and freeze solid. Transfer to freezer bags for up to two months storage.

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How do I reheat leftover empanadas?

Warm them in a 325°F oven for 8-10 minutes. This keeps the pastry crisp while heating the filling through.

What can I substitute for pumpkin pie spice?

Mix 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. This homemade blend works beautifully.

How long do these keep at room temperature?

Store covered empanadas for up to two days at room temperature. Refrigerate for longer storage up to five days.

I love sharing seasonal recipes on Pinterest where you’ll find loads of cozy baking inspiration. Follow along for more autumn favorites!

The times I enjoy my Homemade Pumpkin Empanadas most

These pastries shine during weekend brunches when friends gather around my kitchen island. The warm spices fill every corner with comfort.

Don’t miss these Irresistible Pumpkin Cheesecake Cookies for another crowd-pleasing autumn dessert.

I pack them for hiking trips because they travel well and provide perfect energy. Pumpkin empanadas make ordinary picnics feel special.