Easy Pumpkin Empanadas Recipe

i gotta say, when i first mixed cold butter with pumpkin puree and a bunch of spiced ingredients, i never expected it to turn into these flaky, cozy empanadas that somehow make me feel like a total baking genius every time.

I love my Easy Pumpkin Empanadas. I mix pumpkin puree with brown sugar, cinnamon, nutmeg and cloves for a sweet filling.

Meanwhile, I combine all-purpose flour, salt, cold unsalted butter and ice water to make a flaky dough. They come out nutritious and perfect for fall treats.

Ingredients

• All-Purpose Flour: Provides carbohydrates that deliver energy and forms a dough to hold the filling.
• Pumpkin Puree: Rich in fibre and vitamin A; naturally sweet and silky for filling.
• Unsalted Butter: Adds a creamy texture and flavor; this fat keeps pastry tender and flaky.
• Brown Sugar: Offers deep sweetness with molasses; balances spice and enhances pumpkin flavor.
• Cinnamon, Nutmeg, Cloves: Warm spices adding aroma and depth; evoke cozy autumn vibes.
• Optional Walnuts & Raisins: Walnuts give crunch and healthy fats; raisins bring chewy sweetness.
• Egg Wash: A beaten egg gives a glossy finish and golden color.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1/3 to 1/2 cup ice water, chilled
• 1 1/2 cups pumpkin puree (make sure it’s plain pumpkin, not pie filling)
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• A pinch of salt for the filling
• 1 egg beaten (for the egg wash)
• Optional: 1/4 cup chopped walnuts
• Optional: 1/4 cup raisins

How to Make this

1. In a large bowl, mix the flour with 1/2 teaspoon salt. Add the cold, diced butter and work it into the flour with your fingers until it has a crumbly, coarse texture. Slowly drizzle in 1/3 to 1/2 cup ice water while stirring until a dough forms. Wrap it in plastic wrap and chill it for at least 30 minutes.

2. While the dough is chilling, make the pumpkin filling. In another bowl, combine 1 1/2 cups pumpkin puree, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and a pinch of salt. Mix well till everything is evenly blended.

3. If you’re using them, fold in the optional 1/4 cup chopped walnuts and 1/4 cup raisins into the pumpkin mixture.

4. Once the dough has chilled, lightly flour your work surface and roll it out to about 1/8 inch thick. Use a round cutter (around 4-5 inches in diameter) to cut out circles.

5. Spoon a generous dollop of the pumpkin filling into the center of each dough circle. Be careful not to overfill them.

6. Fold each circle in half to form a half-moon shape. Press the edges together firmly and then crimp them using a fork to ensure they are well sealed.

7. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

8. Place the empanadas on the baking sheet, leaving a bit of space between each one.

9. Brush the tops of the empanadas with the beaten egg to give them a shiny, golden finish when baked.

10. Bake in the preheated oven for 20-25 minutes or until they turn a light golden brown. Let them cool a bit before enjoyin them while still warm.

Equipment Needed

1. Large mixing bowl for the dough
2. Another bowl for the pumpkin filling
3. Measuring cups and spoons
4. Knife and cutting board (for dicing butter and chopping walnuts if needed)
5. Rolling pin and a lightly floured work surface
6. Round cutter (about 4 to 5 inches in diameter)
7. Fork for crimping the empanada edges
8. Baking sheet with parchment paper lining
9. Pastry brush for the egg wash
10. Plastic wrap for chilling the dough

FAQ

• What type of pumpkin should I use?
  Use plain pumpkin puree, not the pie filling stuff, because it has extra spices and sugars that might mess up the flavor.
• How do I know if my dough is the right consistency?
  The dough should be smooth and pliable, not too sticky. If it’s too dry, add a little more ice water; if its too wet, add a bit more flour.
• Can I add walnuts or raisins?
  Yes, go ahead and toss in the walnuts or raisins if you like some extra texture and flavor in your empanadas. It totally makes it more fun!
• How should I store any leftovers?
  Store any leftovers in an airtight container in the fridge. They reheats pretty good in the oven, if not, a toaster oven works great too.
• Can I freeze these empanadas?
  Absolutely, you can freeze them. Just make sure to cool them completely and wrap them well. When you’re ready, bake them straight from the freezer, just add a few more minutes to the cooking time.

Easy Pumpkin Empanadas Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try whole wheat flour but know it might make the dough a little heavier
• If you dont have unsalted butter, a solid coconut oil or even margarine can work in a pinch
• Can’t find pumpkin puree? Use cooked and blended butternut squash instead for a similar flavor
• If you dont have brown sugar, mix white sugar with a splash of molasses to get that rich caramel taste
• For the egg wash, you can use a bit of milk or even water if you dont feel like cracking an egg

Pro Tips

Here’s a revamped version of the recipe with some extra pro tips to take it to the next level:

Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt, plus a pinch extra for the filling
• 1/2 cup cold unsalted butter, diced
• 1/3 to 1/2 cup ice water, chilled
• 1 1/2 cups plain pumpkin puree (make sure it’s just pumpkin not the pie filling variety)
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 egg, beaten (for an egg wash)
• Optional: 1/4 cup chopped walnuts
• Optional: 1/4 cup raisins

Directions:

1. First off, in a big bowl mix the flour with 1/2 teaspoon salt. Toss in your cold diced butter and use your fingers to rub it into the flour. You want to get that crumbly and coarse texture. Slowly drizzle in your ice water while stirring. Keep going just until a dough forms. Wrap the dough in plastic wrap and chill it for at least 30 minutes.

  Pro Tip: For a super flaky crust, do not overwork the dough even if you really want it all smooth. A few little lumps are totally fine.

2. While the dough is chilling, make your pumpkin filling. In another bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves and that extra pinch of salt. Stir it all together until its evenly blended. If your heart desires, fold in the chopped walnuts and raisins now.

  Pro Tip: Taste the filling before you fill the dough circles. It should be well spiced but not too sweet so adjust the brown sugar or spices if needed.

3. Once your dough is chilled, lightly flour a clean work surface and roll it out till it’s about 1/8 inch thick. Use a round cutter about 4 to 5 inches in diameter to cut out circles. Put a generous dollop of pumpkin filling right in the center of each circle. Do not overfill as the filling might escape when you fold them.

4. Fold each circle in half to form a half moon and press the edges together firm. Crimp them with a fork to make sure they are sealed tight.

  Pro Tip: Crimping with a fork not only looks cute but helps keep all that yummy filling locked inside. Make sure that you press firmly along the edge.

5. Preheat your oven to 400°F. Line a baking sheet with parchment paper and arrange your empanadas leaving a little room between each one. Brush the tops with the beaten egg to give them a shiny look as they bake. Bake for 20 to 25 minutes or until they turn a light golden brown. Let them cool a bit before enjoying while still warm and delicious.

Enjoy making these pumpkin empanadas and don’t be afraid to tweak the spices and add your own twist. Happy baking!