Easy Baked Pumpkin Empanadas
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Updated Apr 22, 2025, Published Nov 13, 2021
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This recipe for sweet, Easy Baked Pumpkin Empanadas should definitely be on your fall and winter dessert radar. They’re basically the Mexican equivalent of pumpkin hand pies, making them the perfect treat for holiday potlucks and parties — you don’t need knives, forks, or even plates to serve them!
These empanadas de calabaza are filled with a simple, spiced pumpkin filling, then baked to flaky golden-brown perfection. Empanadas are my go-to dessert of choice for large holiday gatherings because they’re easy to make, easy to serve, and pair beautifully with a steaming mug of café de olla for an indulgent breakfast or merienda.
Featured In
This Pumpkin Empanadas recipe has been featured in:
- The New York Times: A Pocket Full of Pumpkin Flavor!
- cooking.nytimes.com: Pumpkin Empanadas
- BuzzFeed.com: 19 Delicious Things To Make For Día De Los Muertos.
- popsugar.com: Win Halloween With These 13 Unexpected Latin Treats
What Are Pumpkin Empanadas?
It seems like every culture has its version of stuffed dough — Chinese potstickers, Japanese gyoza, Eastern European pierogis, and American turnovers. Empanadas are the beloved Mexican and Latin American version. They can be savory or sweet, baked or fried.
In my family, fall and winter always meant trays of warm, sweet empanadas — their aroma filling the house as they baked. These Mexican pumpkin empanadas are a nostalgic reminder of that cozy season.
Why You’ll Love This Recipe
- Not into pumpkin? Try Empanadas de Camote (Sweet Potato) for a cozy and delicious alternative filling with a touch of natural sweetness.
- Easy to make – With simple pantry staples and canned pumpkin, there’s no need to make your own conserva de calabaza (unless you want to!).
- Perfect for fall & winter – Spiced pumpkin + golden crust = total seasonal bliss.
- Make-ahead friendly – Both the dough and the filling can be made in advance.
- Great for gatherings – These baked empanadas are perfect for holiday potlucks, bake sales, or brunches.
- Kid-friendly – They’re handheld, mess-free, and a sweet little treat everyone loves.
Ingredients & Substitutions
The complete list of ingredients and instructions is in the printable recipe card below, if you’re looking for a homemade pumpkin filling made with fresh pumpkin simmered with piloncillo, cinnamon, and cloves, you’ll find that recipe in the Muy Bueno cookbook.
Pumpkin Filling:
- Unsalted butter – Adds richness to the filling.
- Dark brown sugar – Or swap in piloncillo for a traditional flavor.
- 100% pure pumpkin purée – Not pumpkin pie mix. Or simply fill with homemade conserva de calabaza
- Warm spices – Ground cinnamon, cloves, and nutmeg make the pumpkin sing.
Empanada Dough:
- All-purpose flour – The base of the dough.
- Baking powder – Helps make the crust flaky and light.
- Salt – Enhances flavor.
- Shortening – For a tender, flaky texture. Butter can also be used.
- Eggs & milk – Bind the dough and keep it soft.
- Granulated sugar – Slight sweetness in the dough (don’t sub with brown sugar).
How to Make Pumpkin Empanadas
Step 1: Make the pumpkin filling. In a saucepan, melt butter, then stir in brown sugar. Add pumpkin purée and spices and cook until thick like jam, about 10 minutes. Let it cool completely, then refrigerate for at least 30 minutes or up to a week.
Step 2: Make the dough. Mix dry ingredients, then cut in shortening with your hands. Add eggs, milk, and sugar. Mix until uniform. Divide in two, wrap, and chill dough for 20-30 minutes (or up to a week).
Step 3: Divide and shape. Roll dough into 12 balls per half (24 total), and roll each into a small circle.
Step 4: Fill and seal. Add a dollop of filling to each circle. Wet the edges, fold over, and crimp with a fork to seal.
Step 5: Bake. Place on greased or parchment-lined sheet and bake at 350°F for 15-20 minutes. Move to top rack at the end if bottoms brown too fast.
Serving & Topping Suggestions
- Dust with cinnamon sugar after baking for extra sweetness.
- Drizzle with a simple glaze for a fancier presentation.
- Pair with café de olla, Mexican hot chocolate, or atole de vainilla.
Pumpkin Empanadas Expert Tips & Tricks
- Make ahead: Dough and filling can both be prepped a week ahead.
- Freeze before baking: Assemble, freeze on a tray, then bake from frozen (add a few extra minutes).
- Store-bought swaps: Pumpkin butter or store-bought dough can work in a pinch.
- Kid-friendly baking: Let the kids brush on egg wash and sprinkle sugar before baking!
Storage Instructions
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 3 days.
- Freezer: Freeze assembled (unbaked) empanadas for up to 3 months. Or freeze baked empanadas, knowing the texture may change.
- Reheating: Warm in a 350°F oven or toaster oven until heated through.
Frequently Asked Questions
Sweet pastry dough and a spiced pumpkin filling made with homemade pumpkin puree or canned purée.
It depends on your taste! Baked empanadas are easier, lighter, and mess-free, while fried empanadas have that irresistible crunch. For sweet empanadas like these, baking is the traditional method.
A thick, flavorful filling and flaky, tender dough are key. Don’t overfill, and seal tightly to keep everything inside while baking.
Empanada dough varies by region. In Mexico, a simple flour-based dough with shortening or lard is traditional for sweet empanadas, while savory versions may use a buttery pie dough.
They’re tasty either way! I love them warm, but they’re just as delicious at room temp.
More Recipes
If you tried this Easy Baked Pumpkin Empanadas recipe or any other empanada recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Pumpkin Empanadas Recipe
Ingredients
Pumpkin Filling:
- 2 tablespoons butter
- 3/4 cup dark brown sugar, packed firmly
- 1 15 ounce can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Empanada Dough:
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shortening
- 2 eggs
- ½ cup milk
- 2 tablespoons sugar
Instructions
Make Pumpkin Filling:
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
- Remove the saucepan from the heat and let it cool down. After it’s cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
- You can make the Empanada Dough while the filling is cooling off.
Make Empanada Dough:
- Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands.
- Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.
Assemble and Bake Empanadas:
- Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.
- Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water or milk to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.
- Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking.
- Spray a large cookie sheet with cooking spray, or place the empanadas on a parchment lined baking sheet and bake for 15-20 minutes on medium rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes.
Notes
- Make Homemade Mexican Pumpkin Puree.
- Make Ahead: Pumpkin filling can be made up to 1 week in advance and stored in the fridge.
- Freezer Friendly: Unbaked empanadas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time.
- Serving Tip: Enjoy warm or at room temperature. Reheat in a toaster oven for a crispy finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I first had pumpkin empanadas at Los Dos Molinos in Phoenix, Arizona. They. were. just. the best thing I’d ever put in my mouth. This recipe is as close to those as I’ve been able to google. (Although I think they may fry theirs.) Thank you!
I made empanadas for the first time using your filling recipe and using my own dough, I was so happy when I had my first taste and it took me back to my childhood when my mom used to make them. Thank you!
I was looking and looking for a pumpkin empanada recipe and finally I clicked on this page. I was looking at the recipe then noticed you all are from El Paso. I am also from El Paso, TX. Still reside here and I look your family recipes I am going to try all of them. I love that I found this website! Thank you all so much!
So glad you found Muy Bueno 😉 Please keep in touch!
Oh my goodness. I have been putting off making pumpkin empanadas because I could not find a real pumpkin. I have your cookbook which calls for a pumpkin. I was searching for a recipe online and found this!!! Thank you Muy Bueno for this recipe I can use canned orgAnic pumpkin and it is still a Muy Bueno cookbook. Ha I didn’t have to search very long. Thank you. Thank you!!!
Just a quick note, I did tweak the dough recipe, I used real butter, and buttermilk, plus I added some anise extract to the liquid.
Plus the sweet potatoes and pumpkin were from our vegetable share here in Maine, grown by our local farmers, a real treat for the family.
Again thanks for your sweet base recipe
Susan Cano
Sounds like your empanadas were spectacular. Yum!
I need the dough recipe and pumpkin to make empanadas, please.
Susan, I’m trying to make pumpkin empanadas for the first time. Don’t know where to start with my fresh pumpkin. Do I need to peel it? Should I cook and then puree the pumpkin? Help!!
Thank you for such an easy dough recipe, I have always made my empanadas with pastry dough, this one reminds me of my biscuit dough, which my family loves. I used my biscuit dough recipe for meat empanadas recently, just finished pureeing sweet potato and fresh pumpkin mixture, now I shall proceed with this recipe.
thank you
I made these and they were almost like my mom’s! So many memories! Thank you for the great recipe!!!
So happy to hear that Lyncia! Thank you 😉
Our family is from San Antonio and grew up with Mom making pumpkin empanadas during the holidays. I’m going to try your recipe with my home grown pumpkins. Thank you
Great recipe! My husband lo ved them, even though I burned the bottoms
So happy to hear that Rhonda 🙂
Hi! What size cookie cutter did you use for the pastry? Thanks!
H. Cheryl,
I would suggest 4-6 inches but it all depends on what size you want your empanadas to be.