Homemade Pumpkin Empanadas (Empanadas de Calabaza)

Introduction

A staple of Mexican bakeries (panaderías), traditional Pumpkin Empanadas feature a tender, spiced pumpkin filling wrapped inside a flaky, pie-crust-style dough, baked until golden and dusted with cinnamon sugar.

The master secret to preventing a soggy dough bottom is cooking down the pumpkin filling on the stovetop first. Canned or fresh pumpkin puree naturally holds a lot of moisture; simmering it briefly with dark brown sugar, butter, and warm spices thickens it into a rich, jammy paste that bakes cleanly inside the pastry.

Ingredients

• The Spiced Pumpkin Filling:
  • 1 can (15 oz) Pure Pumpkin Puree (not pumpkin pie mix)
  • ½ cup Dark Brown Sugar (or piloncillo), packed
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • 1 teaspoon Pure Vanilla Extract
• The Flaky Dough (Or Shortcut Store-Bought Disks):
  • 3 cups All-Purpose Flour
  • 3 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup (1 stick) Cold Unsalted Butter, cubed
  • ⅓ cup Cold Vegetable Shortening or Lard
  • ½ cup Ice Water (plus 1–2 tbsp as needed)
• The Cinnamon Sugar Topping:
  • 1 large Egg + 1 tbsp Water (egg wash)
  • ⅓ cup Granulated Sugar + 1 teaspoon Ground Cinnamon (mixed)

Equipment Needed

• Medium Saucepan: To cook down the filling.
• Large Mixing Bowl or Food Processor: For the dough.
• Rolling Pin & 4-Inch Round Cutter (or a small bowl to cut rounds).
• 2 Large Baking Sheets: Line with parchment paper.

Time & Servings

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Chill Time: 30 minutes
• Total Time: ~1 hour 20 minutes
• Servings: Makes 12 to 15 empanadas

Step-by-Step Instructions

1. Cook the Pumpkin Filling

Combine the pumpkin puree, dark brown sugar, butter, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a medium saucepan over medium heat. Cook, stirring constantly, for 8–10 minutes until the mixture darkens slightly, thickens into a glossy paste, and excess moisture evaporates. Remove from heat and let cool completely.

2. Make and Chill the Dough

In a large bowl (or food processor), whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter and shortening using a pastry cutter or your fingers until the mixture resembles coarse cornmeal. Drizzle in the ice water 1 tablespoon at a time, mixing gently until a smooth dough forms. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.

3. Roll and Cut

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one dough disk to about ⅛-inch thickness. Use a 4-inch round cutter (or rim of a bowl) to cut out circles. Re-roll scraps to cut additional rounds.

4. Fill and Seal

Place 1 generous tablespoon of cooled pumpkin filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, then use the tines of a fork to crimp the edges closed.

5. Bake and Top

Transfer the empanadas to parchment-lined baking sheets. Brush the tops lightly with the egg wash and sprinkle generously with the cinnamon-sugar mix. Bake for 20–25 minutes until the crust is light golden-brown and crisp. Let cool 10 minutes before serving.

Pro Tips & Shortcuts

• The Shortcut Option: Short on time? Use refrigerated pie crusts or frozen empanada dough discs (found in the Hispanic freezer section). Simply thaw, fill, crimp, and bake!
• Air Fryer Instructions: Preheat your air fryer to 350°F (175°C). Place empanadas in a single layer in the basket and air fry for 10–12 minutes until golden and flaky.
• Make-Ahead & Freeze: Assemble the empanadas completely (uncooked) on a baking sheet, freeze until solid, and transfer to a Ziploc bag. Bake straight from frozen at 375°F for 25–28 minutes whenever sweet cravings strike!