I absolutely adore this Pumpkin Empanadas Recipe — it’s like wrapping a cozy fall hug in a sweet, pillowy dough. When I first tried baking these, I was blown away by how the warm pumpkin spice filling and soft bread melded perfectly, making it a standout treat for parties, holiday breakfasts, or any time you crave something that feels special yet comforting. You’ll find that these empanadas strike a lovely balance between being festive and totally approachable for home bakers.
What makes this Pumpkin Empanadas Recipe so worth trying is the nostalgia it brings from classic Mexican panaderias, but with a twist you can customize at home. Whether you’re new to baking or a seasoned pro, these goodies turn out beautifully with just a little patience and love. I’m here to walk you through every step so your kitchen smells like heaven and your family begs you to make them again!
Why You’ll Love This Recipe
- Authentic Flavor: This recipe captures the warmth of pumpkin spice with a sweet, tender dough, just like traditional Mexican empanadas.
- Beginner Friendly: I found it easy to follow—even if you don’t bake often, the step-by-step instructions make success almost guaranteed.
- Make-Ahead Friendly: You can prep and freeze these, making them a great option for quick snacks or festive gatherings.
- Loved by All Ages: My family goes crazy for these, and they’re perfect whether you’re serving little ones or grown-ups craving a sweet treat.
Ingredients You’ll Need
Each ingredient in this Pumpkin Empanadas Recipe plays a special part, from the yeast bringing dough that lovely fluffy texture to the warm spices enriching the pumpkin filling. I always choose fresh pumpkin puree and fresh spices when possible for best flavor.
- Water: Needed warm to activate the yeast perfectly—too hot can kill it, so I recommend checking the temperature.
- Active Dry Yeast: Make sure it’s fresh and bubbly to get that perfect rise in the dough.
- Granulated Sugar: Divided use helps feed the yeast and sweeten the dough just right.
- All-Purpose Flour: Provides structure and softness; adding more if the dough feels sticky helps balance texture.
- Pumpkin Spice: Imparts that classic fall warmth—feel free to adjust it to your taste.
- Fine Salt: Enhances all the flavors without overpowering the sweetness.
- Unsalted Butter: Melted butter makes the dough tender and soft.
- Eggs: Divided use for the dough and a glossy egg wash on top to give a beautiful golden finish.
- Pumpkin Puree: The star of the filling—natural pumpkin puree is best, avoid pumpkin pie filling with extras.
- Dark Brown Sugar: Adds richness and deep molasses flavor; piloncillo makes a great substitute if you can find it.
- Vanilla Extract: Gives the filling a subtle sweet aroma that complements the spices wonderfully.
Variations
I love encouraging you to make this Pumpkin Empanadas Recipe your own—there’s so much room for personalization. Adding nuts or swapping spices can create new twists I’ve enjoyed experimenting with over the years.
- Nutty Pumpkin Empanadas: Adding finely chopped pecans or walnuts to the filling added a wonderful crunch that my family appreciated.
- Spice Adjustments: Try cinnamon-only or add a pinch of clove or nutmeg if you want a more complex spice profile.
- Vegan Friendly: I’ve substituted dairy-free butter and used a flax egg for the wash with success when catering to vegan friends.
- Mini Empanadas: Making smaller rounds converts these into irresistible bite-sized treats great for parties or kids.
How to Make Pumpkin Empanadas Recipe
Step 1: Activate Your Yeast with Care
Start by warming your water to just 105°F-110°F—this doesn’t have to be exact but using a thermometer really helped me avoid dead yeast, which I used to struggle with. Mix in the yeast and a tablespoon of sugar, then cover it loosely and let it sit for 5 minutes. You’ll know it’s ready when it’s bubbly and frothy, signaling the yeast is going to leaven your dough beautifully.
Step 2: Mix and Knead the Dough
Combine your dry ingredients—flour, remaining sugar, pumpkin spice, and salt—in a large bowl or stand mixer. Then add melted butter and one egg. Pour in the activated yeast mixture and knead with a dough hook for 6-8 minutes until smooth and elastic. This dough should be slightly tacky but not sticky; I usually add just a tablespoon more flour if needed because a sticky dough can be tricky to handle later on.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover it loosely with plastic wrap or a clean towel, and let it rise in a warm spot for about 2 hours until it doubles in size. Placing mine on top of the fridge works perfectly because it’s warm but not too hot. The rising step is where the magic happens — don’t rush it!
Step 4: Prepare the Pumpkin Filling
While the dough’s rising, whisk together pumpkin puree, dark brown sugar, vanilla, and pumpkin spice in a small saucepan over medium-high heat. Cook for 3 minutes, stirring occasionally until it thickens slightly and the flavors meld together. This quick step intensifies the filling so your empanadas will taste rich and luscious.
Step 5: Shape, Fill, and Seal Your Empanadas
Preheat your oven to 350°F and prepare two baking sheets with parchment paper. Divide the risen dough into 16 equal balls, then roll each out to about 7-8 inches in diameter. I find rolling them evenly helps all the empanadas bake uniformly. Pile a heaping tablespoon of the pumpkin filling in the center of each round, fold over, and seal the edges either pinching tightly with your fingers or pressing with a fork. Sealing well keeps that filling from leaking and ensures a beautiful empanada shape.
Step 6: Egg Wash and Bake
Transfer empanadas onto your baking sheets, then brush each top with the beaten egg. This gives you that classic golden, shiny finish that looks irresistible. Bake for 23-25 minutes until golden brown and puffed. When done, cool them on a wire rack for about 30 minutes — I know it’s tough to wait, but this step helps develop the flavors and perfect texture.
Pro Tips for Making Pumpkin Empanadas Recipe
- Water Temperature: Always check your water temp before activating yeast to avoid killing it, a thermometer is your best friend here.
- Dough Texture: Slight stickiness in the dough means it’s moist and soft—but too sticky can be hard to work with, so tweak flour gradually.
- Filling Consistency: Cooking the pumpkin filling briefly thickens it, preventing soggy empanadas and boosting flavor depth.
- Seal Carefully: Take your time sealing each empanada—this helps prevent filling leaks and keeps their shape intact while baking.
How to Serve Pumpkin Empanadas Recipe
Garnishes
I love sprinkling a little powdered sugar or a dusting of cinnamon on top just before serving—it adds that extra touch of sweetness and makes them look so inviting. A drizzle of honey or a light spread of cream cheese on the side works beautifully too.
Side Dishes
Pair your pumpkin empanadas with a simple hot cup of spiced chai tea or coffee to complement those festive flavors. For more hearty gatherings, a fresh fruit salad or a scoop of vanilla ice cream makes an amazing balance of textures and temperatures.
Creative Ways to Present
For holidays, I like arranging these empanadas in a pretty woven basket lined with a cozy cloth napkin, or stacking them pyramid-style on a rustic wooden tray for a casual vibe. You can also serve mini versions on little plates for a festive party appetizer that everyone will love.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin empanadas in an airtight container at room temperature for up to two days. If you want to keep them tender, make sure they cool completely before storing to avoid sogginess from trapped steam.
Freezing
Freezing these empanadas is a game-changer for busy days. I freeze them unbaked, placed on a tray until firm, then transfer to a freezer bag. When ready, I bake straight from frozen—just add a few extra minutes to the baking time, and they come out just as delicious!
Reheating
To reheat, I pop pumpkin empanadas in a 350°F oven for about 10 minutes to restore that fresh-baked texture. Microwave works too in a pinch but tends to soften the dough too much, so the oven is my go-to for maintaining flavor and crispness.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree for the filling?
I recommend using pure pumpkin puree instead of pie filling because the latter already has sweeteners and spices, which can throw off the flavor balance of your empanadas. Using pure pumpkin lets you control the sweetness and spice perfectly for this recipe.
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How can I tell if my yeast is still good?
If your yeast mixture blooms into a bubbly, frothy layer within 5 minutes when mixed with warm water and sugar, it’s alive and good to go. No bubbles or change means the yeast is likely dead, and it’s best to start fresh for optimal rise.
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Can I make these empanadas gluten-free?
Gluten-free dough can be tricky for classic empanadas like these because it affects dough elasticity and rise. However, with a good gluten-free all-purpose blend that includes xanthan gum, and some adjustments in the liquid ratios, you might experiment successfully, though it may require some trial and error.
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Is it better to bake or fry pumpkin empanadas?
This Pumpkin Empanadas Recipe is designed for baking, which creates a soft, fluffy bread-like texture reminiscent of traditional Mexican panaderias. Frying can produce a crispier shell but will change the texture considerably. I prefer baking for a lighter, tender finish.
Final Thoughts
This Pumpkin Empanadas Recipe holds a special place in my kitchen because of how magical it feels to take simple ingredients and transform them into something warm and inviting that brings smiles all around. I hope you’ll give this recipe a try soon—you might just find a new favorite fall or holiday treat to share with your own family and friends. Trust me, once you taste these, you’ll be making them again and again!
Print
Pumpkin Empanadas Recipe
- Prep Time: 140 min
- Cook Time: 25 min
- Total Time: 165 min
- Yield: 16 empanadas
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Delight in these Pumpkin Empanadas, featuring a sweet and fluffy bread dough filled with a spiced pumpkin puree blend. Baked to golden perfection, these empanadas bring a cozy, seasonal twist reminiscent of Mexican panaderias and are perfect for fall gatherings or anytime you crave a comforting treat.
Ingredients
Dough Ingredients
- 1 ¼ cup water
- 2 ¼ teaspoon active dry yeast
- ¾ cups granulated sugar (divided)
- 4 ¼-½ cups all-purpose flour
- 2 ½ teaspoon pumpkin spice
- ½ teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs, divided, at room temperature
Filling Ingredients
- 1 (15-oz) can pumpkin puree
- ¾ cup dark brown sugar (or piloncillo)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Prepare Bowls and Baking Sheets: Grease the inside of a large bowl with butter or oil. Line two large baking sheets with parchment paper and set aside for later use.
- Activate Yeast: Heat water until roughly 105°F-110°F. Stir in yeast and 1 tablespoon of sugar. Loosely cover and let sit 5 minutes until frothy to ensure yeast is active.
- Mix Dry Ingredients: In a stand mixer bowl or large mixing bowl, combine flour, remaining sugar, pumpkin spice, and salt until evenly blended.
- Add Wet Ingredients and Combine: Pour melted butter and one egg into the flour mixture and mix lightly to combine.
- Knead Dough: Add the activated yeast mixture and knead with a dough hook for 6-8 minutes or by hand until dough is smooth and elastic. If sticky, gradually add flour one tablespoon at a time.
- Let Dough Rise: Place dough in greased bowl, cover loosely, and let rise in a warm place for approximately 2 hours until doubled in size.
- Prepare Filling: In a small saucepan over medium-high heat, combine pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice. Cook and stir for 3 minutes, then remove from heat and allow to cool.
- Preheat Oven: Set oven temperature to 350°F (175°C).
- Shape Dough and Fill Empanadas: Divide dough into 16 equal portions, roll each into 7-8 inch circles on floured surface. Spoon a heaping tablespoon of pumpkin filling onto each circle. Fold dough over and pinch or press edges firmly to seal.
- Apply Egg Wash: Place empanadas on prepared baking sheets. Whisk remaining egg and brush tops of each empanada for a golden finish.
- Bake Empanadas: Bake in preheated oven for 23-25 minutes until golden brown on top.
- Cool Before Serving: Transfer to wire rack and cool for 30 minutes to set filling before enjoying.
Notes
- These empanadas combine the flavors of spiced pumpkin filling with a soft, sweet bread dough reminiscent of traditional Mexican bakeries.
- Ensure yeast is properly activated by checking for frothiness; this step is essential for the dough’s rise and texture.
- Use a thermometer to monitor water temperature when activating yeast to prevent killing the yeast with water that is too hot.
- Seal the empanadas thoroughly using fingers or fork tines to prevent filling leakage during baking.
- Allow empanadas to cool before serving to ensure the filling sets and avoids burning your mouth.
Nutrition
- Serving Size: 1 empanada
- Calories: 249 kcal
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.002 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
