I learned the Mexican bakery method for pumpkin dessert empanadas and in my Authentic Mexican Empanadas Recipe I share the piloncillo, cinnamon and anise seasoned filling my Mexican American family has refined over decades.

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I still think about the first empanada I stole from a tiny Mexican bakery, it was wrong and brilliant at once. Over decades my Mexican American family quietly messed with that old formula, keeping secret shortcuts and outright mistakes that somehow worked.

This version leans on the deep molasses note of piloncillo folded into a tender crust made from all purpose flour that flakes in the best possible way. I wont give away every trick but if you like surprises and a little pastry drama try this Authentic Mexican Empanadas Recipe, you just might get hooked.

Ingredients

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Pumpkin puree: rich in fiber and vitamin A, gives moist texture and warm sweetness
Piloncillo or dark brown sugar: deep caramel molasses flavor, makes it sweet and slightly smoky
All purpose flour: provides structure and chew, adds carbs, not much nutrients though
Butter or lard: adds richness and flakiness, butter gives creaminess, lard gives authentic flavor
Cinnamon: warm spice, antioxidant benefits, pairs with pumpkin for classic aroma
Anise: licorice like note, small amount brightens filling, strong if overused
Masa or cornstarch: helps thicken filling, masa adds corn flavor and extra body
Raisins and nuts optional: add chew, pockets of sweetness and crunchy texture, calorie dense

Ingredient Quantities

3 cups (360 g) all purpose flour

1/4 cup (50 g) granulated sugar

1 tsp baking powder

1/2 tsp salt

1/2 cup (115 g) cold unsalted butter, cubed or lard for a more authentic flavor

1 large egg

1/4 cup (60 ml) ice cold milk, plus 1 to 2 tbsp more if needed

extra flour for dusting

3 cups (about 700 g) cooked pumpkin puree, drained if very wet (fresh roasted or canned)

3/4 cup (150 g) piloncillo, grated or packed dark brown sugar

1 cinnamon stick or 1 tsp ground cinnamon

1/2 tsp ground anise or 1 tsp crushed anise seed

1/4 tsp ground cloves

2 tbsp unsalted butter (for the filling)

1 tbsp grated orange zest

1 tsp vanilla extract

pinch of salt

1 tbsp cornstarch or 1 tbsp masa harina to help thicken the filling

1/4 cup raisins, optional

1/4 cup chopped pecans or walnuts, optional

1 large egg, beaten for egg wash

neutral oil for frying or extra melted butter for brushing if baking

powdered sugar for dusting, optional

How to Make this

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1. Make the pumpkin filling first so it has time to cool: in a medium saucepan combine the pumpkin puree, grated piloncillo or packed dark brown sugar, cinnamon stick or ground cinnamon, ground anise or crushed anise seed, ground cloves, 2 tbsp butter, orange zest, vanilla and a pinch of salt. If your pumpkin is very wet drain it first or cook a few minutes longer. Bring to a gentle simmer and stir until the sugar melts and flavors meld.

2. Thicken the filling: sprinkle in 1 tbsp cornstarch or 1 tbsp masa harina dissolved in a little water, stir constantly until the mixture thickens to a spoonable jam. Stir in raisins and chopped pecans or walnuts now if using. Taste and adjust sweetness or spices. Remove the cinnamon stick if used and let the filling cool completely, then chill so it firms up a bit.

3. Make the dough: whisk together 3 cups all purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder and 1/2 tsp salt. Cut in 1/2 cup cold cubed unsalted butter (or use lard for more authentic flavor) with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits.

4. Bring dough together: beat 1 large egg with 1/4 cup ice cold milk and add to the flour-butter mix. Stir until it just comes together, add 1 to 2 tbsp more milk only if it’s too dry. Don’t overwork it or the empanadas will get tough. Form into a disk, wrap and chill at least 30 minutes.

5. Roll and cut: on a lightly floured surface roll the dough to about 1/8 inch thick (use extra flour for dusting). Cut circles about 4 to 5 inches across (or whatever size you like). Keep unused dough in the fridge so it stays cold.

6. Fill and seal: place about 1 to 2 tablespoons of the cooled pumpkin filling in the center of each circle, leave the edges clean. Beat the remaining egg and brush a little along the edge for sealing. Fold into a half moon and press edges with a fork or crimp by hand to seal. Dont overfill or they’ll burst while cooking.

7. Egg wash and chill briefly: brush tops with the beaten egg for a glossy finish. If frying, you can rest them 10 minutes in the fridge so they hold their shape better.

8. Cook: frying option – heat neutral oil in a deep skillet to 350 to 360 F and fry empanadas a few at a time until golden, about 2 to 3 minutes per side; drain on paper towels. Baking option – preheat oven to 375 F, place on a parchment lined sheet, brush with extra melted butter and bake 18 to 22 minutes until golden and crisp.

9. Finish and serve: dust with powdered sugar if you like and serve warm. Leftovers reheat nicely in a 325 F oven or air fryer. Quick tips: grate piloncillo so it melts faster, use masa for a nice corn note, always cool the filling before filling dough, and dont overwork or overfill the empanadas.

Equipment Needed

1. Medium saucepan (for the pumpkin filling)
2. Wooden spoon or heatproof spatula
3. Mixing bowls (at least 2)
4. Measuring cups and spoons
5. Pastry cutter or fork (or just use your fingers)
6. Rolling pin and bench scraper or knife
7. 4 to 5 inch round cutter or a small bowl/glass
8. Baking sheet, parchment paper and a cooling rack
9. Deep skillet or Dutch oven plus a thermometer, tongs or slotted spoon and paper towels

FAQ

Q: Can I use canned pumpkin or do I need fresh roasted pumpkin? A: Yes, canned pumpkin works great, just make sure it's not pumpkin pie filling. If your pumpkin puree is very wet, drain it or cook it down a few minutes to thicken. Fresh roasted has a better flavor tho, so if you can, roast and mash.

Q: My filling is too runny, how do I fix it? A: Cook the pumpkin mixture longer to evaporate water, or stir in the 1 tbsp cornstarch or masa harina listed. Let the filling cool completely before filling the dough so it wont leak out when you seal them.

Q: Do I fry or bake them, and what temps/times should I use? A: Both work. For frying heat oil to about 350 to 375 F (175 to 190 C) and fry 2 to 3 minutes per side until golden brown. For baking brush with melted butter, bake at 375 F (190 C) about 18 to 22 minutes until golden. Baking is cleaner, frying gives crispier crust.

Q: Can I swap ingredients like butter, piloncillo, or masa? A: Sure. Use lard instead of butter for a more authentic flavor, piloncillo can be replaced with packed dark brown sugar, and masa harina can replace cornstarch to thicken and add a slight corn note. If you need gluten free, check labels and avoid regular all purpose flour.

Q: How do I keep the dough from getting tough or the empanadas from leaking? A: Dont overwork the dough, keep ingredients cold, chill the shaped discs before filling and seal edges well by pressing with a fork or crimping. Use an egg wash to help seals stick and reduce leaking.

Q: How do I store, freeze, and reheat leftovers? A: Store cooled empanadas in an airtight container in the fridge 3 to 4 days. To freeze, freeze on a tray then transfer to a bag for up to 2 months. Reheat from frozen in a 350 F (175 C) oven about 15 to 20 minutes, or thaw then bake until hot. For fried ones you can crisp in a hot oven for a few minutes instead of refrying.

Best Mexican Pumpkin Empanadas Recipe Substitutions and Variations

1/2 cup (115 g) cold unsalted butter, cubed or lard -> Substitute with 1/2 cup chilled vegetable shortening for a neutral, flaky crust, or 1/2 cup solid coconut oil (mild coconut note). For best flakiness try 1/4 cup butter + 1/4 cup shortening. Keep it cold, works best.
3/4 cup (150 g) piloncillo, grated or packed dark brown sugar -> Use 3/4 cup dark brown sugar 1:1, or if you only have granulated sugar mix 1/2 cup granulated + 2 tbsp molasses to mimic piloncillo’s deep flavor.
1 tbsp cornstarch or 1 tbsp masa harina -> Swap with 1 tbsp arrowroot or 1 tbsp tapioca starch for the same thickening effect. You can also use 1 tbsp all purpose flour, but it needs a little more cooking time to lose the raw taste.
1/4 cup (60 ml) ice cold milk -> Replace with 1:1 ice cold water for a slightly flakier dough, or use cold buttermilk for a tangier, softer pastry. Non dairy milks like oat or almond work too, just keep them ice cold.

Pro Tips

1. Keep the filling cold and thick before you fill the dough. If the pumpkin is still warm it will steam and make the dough soggy, so chill it until it firms up; if it seems loose, cook it down a bit more or add the masa or cornstarch a hair at a time till it holds shape.

2. Treat the dough like a delicate friend, not a workout project. Keep the fat cold, use the ice cold milk, work fast and dont overmix or the empanadas will be tough; if the edges crack when you fold them, wet the rim with a little egg wash and press gently.

3. If you fry monitor the oil temp closely and do small batches, 350 to 360 F is sweet spot so they brown quick without soaking up oil. If you bake them brush with melted butter and rotate the pan halfway to get an even golden color, it helps mimic the fried finish.

4. For make ahead and storage: you can freeze uncooked empanadas on a sheet until firm then bag them, fry or bake from frozen adding a few extra minutes. Reheat leftovers in a 325 F oven or air fryer for a crisp crust, powdered sugar right before serving keeps it pretty.

Best Mexican Pumpkin Empanadas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Medium saucepan (for the pumpkin filling)
2. Wooden spoon or heatproof spatula
3. Mixing bowls (at least 2)
4. Measuring cups and spoons
5. Pastry cutter or fork (or just use your fingers)
6. Rolling pin and bench scraper or knife
7. 4 to 5 inch round cutter or a small bowl/glass
8. Baking sheet, parchment paper and a cooling rack
9. Deep skillet or Dutch oven plus a thermometer, tongs or slotted spoon and paper towels

Ingredients

3 cups (360 g) all purpose flour
1/4 cup (50 g) granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup (115 g) cold unsalted butter, cubed or lard for a more authentic flavor
1 large egg
1/4 cup (60 ml) ice cold milk, plus 1 to 2 tbsp more if needed
extra flour for dusting
3 cups (about 700 g) cooked pumpkin puree, drained if very wet (fresh roasted or canned)
3/4 cup (150 g) piloncillo, grated or packed dark brown sugar
1 cinnamon stick or 1 tsp ground cinnamon
1/2 tsp ground anise or 1 tsp crushed anise seed
1/4 tsp ground cloves
2 tbsp unsalted butter (for the filling)
1 tbsp grated orange zest
1 tsp vanilla extract
pinch of salt
1 tbsp cornstarch or 1 tbsp masa harina to help thicken the filling
1/4 cup raisins, optional
1/4 cup chopped pecans or walnuts, optional
1 large egg, beaten for egg wash
neutral oil for frying or extra melted butter for brushing if baking
powdered sugar for dusting, optional

Directions

Make the pumpkin filling first so it has time to cool: in a medium saucepan combine the pumpkin puree, grated piloncillo or packed dark brown sugar, cinnamon stick or ground cinnamon, ground anise or crushed anise seed, ground cloves, 2 tbsp butter, orange zest, vanilla and a pinch of salt. If your pumpkin is very wet drain it first or cook a few minutes longer. Bring to a gentle simmer and stir until the sugar melts and flavors meld.
Thicken the filling: sprinkle in 1 tbsp cornstarch or 1 tbsp masa harina dissolved in a little water, stir constantly until the mixture thickens to a spoonable jam. Stir in raisins and chopped pecans or walnuts now if using. Taste and adjust sweetness or spices. Remove the cinnamon stick if used and let the filling cool completely, then chill so it firms up a bit.
Make the dough: whisk together 3 cups all purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder and 1/2 tsp salt. Cut in 1/2 cup cold cubed unsalted butter (or use lard for more authentic flavor) with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits.
Bring dough together: beat 1 large egg with 1/4 cup ice cold milk and add to the flour-butter mix. Stir until it just comes together, add 1 to 2 tbsp more milk only if it’s too dry. Don’t overwork it or the empanadas will get tough. Form into a disk, wrap and chill at least 30 minutes.
Roll and cut: on a lightly floured surface roll the dough to about 1/8 inch thick (use extra flour for dusting). Cut circles about 4 to 5 inches across (or whatever size you like). Keep unused dough in the fridge so it stays cold.
Fill and seal: place about 1 to 2 tablespoons of the cooled pumpkin filling in the center of each circle, leave the edges clean. Beat the remaining egg and brush a little along the edge for sealing. Fold into a half moon and press edges with a fork or crimp by hand to seal. Dont overfill or they’ll burst while cooking.
Egg wash and chill briefly: brush tops with the beaten egg for a glossy finish. If frying, you can rest them 10 minutes in the fridge so they hold their shape better.
Cook: frying option – heat neutral oil in a deep skillet to 350 to 360 F and fry empanadas a few at a time until golden, about 2 to 3 minutes per side; drain on paper towels. Baking option – preheat oven to 375 F, place on a parchment lined sheet, brush with extra melted butter and bake 18 to 22 minutes until golden and crisp.
Finish and serve: dust with powdered sugar if you like and serve warm. Leftovers reheat nicely in a 325 F oven or air fryer. Quick tips: grate piloncillo so it melts faster, use masa for a nice corn note, always cool the filling before filling dough, and dont overwork or overfill the empanadas.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.