Here’s a cozy, traditional-style Pumpkin Empanadas recipe—lightly spiced, sweet, and perfect for fall or holidays. 🎃🥟
Pumpkin Empanadas
Ingredients (makes ~12 empanadas)
Filling
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1½ cups pumpkin purée (not pumpkin pie filling) 🎃
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½ cup brown sugar (adjust to taste)
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1 tsp cinnamon
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½ tsp ground ginger
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¼ tsp nutmeg or cloves
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Pinch of salt
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1 tsp vanilla extract
Dough
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3 cups all-purpose flour
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¼ cup sugar
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½ tsp salt
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1 tsp baking powder
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¾ cup cold butter or shortening, cut into cubes
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¾ cup milk (approximate)
Instructions
1. Make the filling
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In a saucepan over medium heat, combine pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, and salt.
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Cook 8–10 minutes, stirring, until thick and slightly glossy.
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Remove from heat, stir in vanilla, and let cool completely.
2. Make the dough
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In a large bowl, whisk flour, sugar, salt, and baking powder.
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Cut in butter/shortening until crumbly.
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Gradually add milk until a soft dough forms.
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Knead lightly just until smooth. Cover and rest 20 minutes.
3. Assemble
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Roll dough to about ⅛-inch thick.
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Cut into 4–5 inch circles.
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Spoon 1–2 tbsp filling into the center.
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Fold over, seal edges, and crimp with a fork.
4. Cook
Fry (traditional):
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Fry in 350°F (175°C) oil until golden, about 2–3 minutes per side.
Bake (lighter): -
Bake at 375°F (190°C) for 20–25 minutes until golden.
5. Finish
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Optional: dust with powdered sugar or cinnamon sugar while warm.
Tips
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Let the filling cool fully so the empanadas don’t leak.
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For extra flavor, add a splash of evaporated milk to the filling.
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These freeze beautifully (uncooked or cooked).
If you want, I can also share:
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Mexican calabaza empanadas (less sweet, very traditional)
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air-fryer empanadas
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or a cream-cheese pumpkin filling version