Pumpkin empanadas, also known as mini hand pies, are a sweet and comforting pastry filled with spiced pumpkin goodness and wrapped in a golden, flaky crust. Popular across many Latin American kitchens, especially in Mexico during fall and festive seasons, these empanadas bring together the warmth of cinnamon, nutmeg, and cloves with the buttery richness of pastry dough. They are perfect for cozy autumn gatherings, holiday dessert tables, or simply enjoying with a cup of coffee or hot chocolate.
What makes pumpkin empanadas so beloved is their versatility. You can prepare them as small handheld treats or larger pies, depending on your preference. Traditionally, these little pies are baked, though some versions can be fried for a crispier bite. Let’s dive into a recipe that delivers soft, slightly sweet pastry shells filled with creamy spiced pumpkin filling.
Ingredients
For the Dough:
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3 cups all-purpose flour
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½ cup granulated sugar
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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1 cup unsalted butter, cold and cubed
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2 large eggs
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¼ cup whole milk (more if needed)
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1 teaspoon vanilla extract
For the Pumpkin Filling:
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2 cups pumpkin purée (homemade or canned, unsweetened)
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½ cup brown sugar, packed
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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Pinch of salt
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1 teaspoon vanilla extract
For Assembly and Topping:
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1 large egg (for egg wash)
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2 tablespoons milk
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Granulated sugar and cinnamon for sprinkling
Step-by-Step Instructions
1. Make the Dough
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Add in the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This step is essential for creating a flaky crust.
In a separate bowl, whisk the eggs, milk, and vanilla extract. Slowly pour the wet ingredients into the flour mixture. Stir until the dough begins to come together. Knead lightly on a floured surface just until smooth, being careful not to overwork the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Pumpkin Filling
In a saucepan over medium heat, combine pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Stir frequently as the mixture cooks, allowing the sugar to dissolve and the spices to bloom. Cook for about 8–10 minutes until the filling thickens slightly and becomes fragrant. Remove from heat, stir in vanilla extract, and let the mixture cool completely before filling the empanadas.
3. Assemble the Empanadas
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a round cutter (about 4 inches in diameter), cut out circles. Gather scraps, re-roll, and continue cutting until all dough is used.
Place a spoonful of cooled pumpkin filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during baking. Fold the dough over to form a half-moon shape and press the edges together. Use a fork to crimp and seal the edges securely.
4. Add the Finishing Touches
In a small bowl, whisk together the egg and milk to create an egg wash. Brush each empanada with the mixture to give them a golden, glossy finish. Sprinkle lightly with cinnamon sugar for extra sweetness and crunch.
Arrange the empanadas on the prepared baking sheet, leaving space between each one. Bake for 18–22 minutes, or until golden brown and fragrant. Remove from the oven and let cool slightly before serving.
Serving Suggestions
Pumpkin empanadas can be enjoyed warm or at room temperature. They pair wonderfully with a steaming mug of coffee, hot chocolate, or even a glass of cold milk. For an extra indulgent twist, serve them with a drizzle of caramel sauce or a scoop of vanilla ice cream.
If preparing for a party, arrange them on a platter and dust lightly with powdered sugar for a festive touch. These hand pies also make great edible gifts when wrapped in parchment and tied with twine.
Tips for Success
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Chill the Dough: Cold butter is key to flaky pastry. If your kitchen is warm, you may need to refrigerate the dough again before rolling.
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Don’t Overfill: A small spoonful of filling is enough. Too much will cause leaks during baking.
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Spice to Taste: Adjust cinnamon, nutmeg, and cloves based on preference. Some people enjoy a heavier spice profile, while others prefer a more subtle flavor.
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Storage: Store cooled empanadas in an airtight container for up to 3 days at room temperature. For longer storage, freeze unbaked empanadas and bake directly from frozen, adding a few extra minutes to the cooking time.
