Pumpkin Empanadas

Yield: 12 Empanadas
Prep Time: 45 minutes (plus 1 hour chilling)
Cook Time: 25 minutes
Total Time: 2 hours 10 minutes
Difficulty: Intermediate
Category: Baking, Dessert, Pastry
Cuisine: Latin American

There’s nothing quite like the warm, comforting aroma of homemade Pumpkin Empanadas wafting through your kitchen. These sweet, hand-held pastries, known as Empanadas de Calabaza, are a beloved treat throughout Latin America, especially during the autumn months and holiday seasons. They feature a flaky, buttery crust that gives way to a rich, spiced pumpkin filling that is both creamy and decadent.

This recipe guides you through creating these delights from scratch, demystifying the pastry process to ensure you achieve a perfectly golden, non-leaky empanada every time. While the process requires a few steps, the result is infinitely more rewarding than any store-bought version.

Ingredients
For the Dough (Masa):
3 cups (375g) all-purpose flour, plus more for dusting

½ teaspoon salt

1 tablespoon granulated sugar

1 cup (2 sticks / 226g) unsalted butter, cold and cut into small cubes

1 large egg

⅓ to ½ cup (80-120ml) ice-cold water

1 teaspoon white vinegar or apple cider vinegar

For the Pumpkin Filling (Relleno de Calabaza):
1 (15 oz / 425g) can pure pumpkin puree (not pumpkin pie filling)

½ cup (110g) packed dark brown sugar

¼ cup (50g) granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

1 teaspoon pure vanilla extract

For Assembly:
1 egg, beaten with 1 tablespoon of water (egg wash)

2 tablespoons coarse or granulated sugar, for sprinkling

Instructions
Part 1: Make the Dough
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.

Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are key for a flaky crust.

Add Wet Ingredients: In a small bowl or measuring cup, whisk together the egg, ⅓ cup of ice water, and the vinegar. Create a well in the center of the flour mixture and pour the wet ingredients in.

Form the Dough: Use a fork to gently mix until the dough just begins to come together. If it seems too dry, add more ice water, one tablespoon at a time. Be careful not to overwork the dough. Turn the shaggy dough out onto a lightly floured surface and gently knead it 2-3 times just until it forms a cohesive ball.

Chill: Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Intensity: Medium – This step requires a gentle touch to avoid overworking the gluten, which would make the pastry tough.

Part 2: Prepare the Filling
While the dough is chilling, make the filling. In a medium saucepan, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Cook over medium-low heat, stirring constantly, for 5-8 minutes. The goal is to cook out some of the excess moisture from the pumpkin and allow the flavors to meld. The mixture will thicken and become slightly darker.

Remove from heat and stir in the vanilla extract. Transfer the filling to a bowl and let it cool completely to room temperature. You can speed this up by placing it in the refrigerator.

Intensity: Low – This is a simple stovetop process that requires attentive stirring to prevent scorching.

Part 3: Assemble the Empanadas
Preheat Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Roll Out Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to about ⅛-inch thickness.

Cut Circles: Using a 5 or 6-inch round cutter (a bowl or lid works well), cut out as many circles as you can. Gather the dough scraps, re-roll, and cut out more circles until you have 12.

Fill: Place a dough circle on your work surface. Spoon about 2 tablespoons of the cooled pumpkin filling onto one half of the circle, leaving a ½-inch border around the edge.

Seal: Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly. To create a classic sealed edge, fold and crimp the edge by pressing with the tines of a fork, or learn the “repulgue” technique by folding and pinching the edge decoratively.

Finish: Place the assembled empanadas on the prepared baking sheets. Brush the tops lightly with the egg wash and sprinkle with coarse sugar. Use a small knife to cut 2-3 small slits in the top of each empanada to allow steam to escape during baking.

Intensity: Medium – This is the most hands-on part of the recipe. The key is to work efficiently so the dough stays cool.

Part 4: Bake and Serve
Bake: Bake for 20-25 minutes, or until the empanadas are puffed and golden brown. Rotate the baking sheets halfway through for even baking.

Cool: Let the empanadas cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. They are best served warm.

Intensity: Low – The oven does all the work here; you just need to keep an eye on them.

Nutrition Information (Per Empanada)
Calories: 325 kcal

Total Carbohydrates: 38g

Dietary Fiber: 2g

Sugars: 15g

Protein: 4g

Total Fat: 17g

Saturated Fat: 10g

Cholesterol: 65mg

Sodium: 215mg

Note: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.

Chef’s Notes & Tips for Success
Keep Everything Cold: The secret to a flaky crust is keeping the butter cold. If the dough becomes too soft or sticky while you’re working with it, pop it back in the refrigerator for 15 minutes.

Don’t Overfill: Using too much filling is the primary cause of empanadas bursting open during baking. Stick to 2 tablespoons per empanada.

Thoroughly Cool the Filling: A hot filling will melt the butter in the dough, making it greasy and difficult to handle. Ensure your pumpkin mixture is completely cool before assembling.

Make-Ahead Friendly: You can assemble the empanadas, place them on a baking sheet, and freeze them solid before transferring to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Serving Suggestion: Enjoy these pumpkin empanadas warm with a dusting of powdered sugar, a drizzle of cajeta (goat’s milk caramel), or a scoop of vanilla ice cream. A cup of strong coffee or hot chocolate is the perfect accompaniment.

Lasts For:

Room Temperature: Up to 2 days in an airtight container.

Refrigerator: Up to 5 days. Reheat in a 300°F (150°C) oven for 10 minutes to regain crispness.

Freezer: Baked or unbaked, up to 3 months.