Pumpkin Empanadas

Yes please 😄🎃 These are sweet pumpkin empanadas—crispy outside, cozy-spiced inside. Total comfort food.

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Pumpkin Empanadas (Empanadas de Calabaza)

Makes: ~12 empanadas
Time: ~1 hour

Pumpkin Filling

• 1½ cups pumpkin purée (not pumpkin pie filling)

• ½ cup brown sugar (adjust to taste)

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp cloves or allspice

• ½ tsp vanilla extract

• Pinch of salt

Mix everything in a bowl until smooth. Chill while you prep the dough.

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Dough

Option A: Easy store-bought

• Empanada discs or pie dough (cut into 5–6 inch circles)

Option B: Homemade (more authentic)

• 2½ cups all-purpose flour

• ¼ cup sugar

• ½ tsp salt

• ½ cup cold butter or shortening, cubed

• 1 egg

• ⅓ cup cold milk (approx)

Mix flour, sugar, and salt. Cut in butter. Add egg and milk until dough forms. Chill 30 minutes.

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Assemble

1. Preheat oven to 375°F / 190°C (or heat oil for frying).

2. Roll dough into circles if homemade.

3. Place 2–3 tbsp pumpkin filling in the center.

4. Fold, seal edges with fork or crimp.

5. Brush with egg wash (1 egg + 1 tbsp milk) if baking.

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Bake or Fry

Bake:

• 20–25 minutes until golden

Fry (extra indulgent):

• 350°F oil, 2–3 minutes per side

• Drain on paper towels

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Finish

• Dust with powdered sugar

• Or roll warm empanadas in cinnamon sugar

• Optional drizzle of honey or dulce de leche 😍

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Variations

• Puerto Rican style: Add a bit of coconut milk to the filling

• Mexican style: Use piloncillo instead of brown sugar

• Savory-sweet: Add cream cheese to the pumpkin filling

If you want, I can tailor these to:

• Air fryer

• Vegan

• Savory pumpkin empanadas