Pumpkin Empanadas (Mini Hand Pies)

Pumpkin Empanadas, known in Mexico as empanadas de calabaza, are a beloved autumn and holiday treat. In many Mexican and Mexican-American homes, they’re baked during the cooler months, served at Día de los Muertos gatherings, enjoyed with coffee on chilly mornings, and shared at Christmas alongside tamales and champurrado.

Traditionally, the filling is sweetened with piloncillo, a rich, molasses-like unrefined cane sugar, and gently spiced with cinnamon, creating a warm, caramel-sweet pumpkin filling that tastes like fall in every bite.

This recipe honors that tradition with a few wholesome touches. Pumpkin purée is slowly cooked with coconut sugar, cinnamon, nutmeg, cloves, vanilla, and a little butter until thick, dark, and deeply caramelized. It’s tucked into a buttery, tender pastry made with a mix of whole wheat and all-purpose flour, which gives the dough a lovely nutty flavor while staying flaky. Folded into mini half-moons, brushed with egg, and sprinkled with sugar, they bake into golden hand pies with crisp edges and a soft, spiced center. Small, charming, and easy to share, they’re perfect for holidays, bake sales, lunchboxes, or an afternoon treat with a warm drink.

Why People Will Love Pumpkin Empanadas (Mini Hand Pies) Recipe

A cherished Mexican tradition: Empanadas de calabaza are a classic fall and holiday favorite in Mexican homes.

Warm, cozy spices: Cinnamon, nutmeg, cloves, and vanilla fill the kitchen with the scent of fall.

Rich, caramelized filling: Slowly cooking the pumpkin with coconut sugar creates a deep, molasses-like sweetness.

Buttery, flaky crust: Cold butter gives the pastry tender, golden layers.

Nutty whole wheat flavor: Whole wheat flour adds a wholesome, slightly nutty taste and a little extra fiber.

Perfect bite-sized portions: Mini hand pies are easy to hold, share, and serve.

Less messy than pie: All the flavor of pumpkin pie in a portable, no-slice form.

Great for holidays and gatherings: Ideal for Thanksgiving, Día de los Muertos, Christmas, potlucks, and bake sales.

Make-ahead friendly: The filling, dough, and assembled empanadas can all be prepared in advance.

Freezer-friendly: Freeze them unbaked or baked for an easy treat anytime.

Customizable: Make them with all-purpose flour, different sugars, or extra spices.

Kid-friendly: Sweet, mildly spiced, and fun to eat, they’re a hit with children.

Perfect with coffee or hot chocolate: They pair beautifully with warm drinks.

Key Ingredients

Pumpkin purée: The heart of the filling. Homemade or canned pumpkin purée gives a smooth, naturally sweet, earthy base. Cooking it down concentrates its flavor and removes moisture so the empanadas don’t get soggy.

Coconut sugar: Its caramel-like, slightly molasses flavor resembles traditional piloncillo, giving the filling a deep, rich sweetness and darker color. Brown sugar or grated piloncillo are great alternatives.

Cinnamon, nutmeg, and cloves: This warm spice trio gives the filling its classic cozy, autumn flavor. Cinnamon leads, while nutmeg and cloves add depth.

Vanilla extract: Rounds out the spices and adds a sweet, aromatic warmth.

Salt: Balances the sweetness and makes the spices pop.

Unsalted butter (filling): Adds richness and a silky texture to the pumpkin filling.

Whole wheat flour: Adds a nutty flavor, hearty texture, and more fiber. Combined with all-purpose flour, it keeps the dough tender.

All-purpose flour: Balances the whole wheat flour, giving the pastry structure and a lighter, more delicate texture.

Cold unsalted butter (dough): Creates the flaky, tender pastry. As it melts in the oven, it releases steam that forms delicate layers.

Eggs: Bind the dough together and add richness and tenderness.

Milk: Helps the dough come together and keeps it soft and pliable.

Egg wash and sugar: The egg wash gives the empanadas a glossy, golden finish, while the sugar adds a light, sweet crunch.

Expert Tips

Cook the filling down well: Thick, reduced filling prevents soggy empanadas and leaks. It should hold its shape on a spoon.

Cool the filling completely: Warm filling melts the butter in the dough, making it hard to work with and causing leaks.

Use piloncillo for authenticity: Grate or chop piloncillo and melt it into the pumpkin for traditional flavor.

Keep the butter cold: Cold butter creates flaky layers. If your kitchen is warm, chill the cubed butter in the freezer for 10 minutes first.

Don’t overwork the dough: Knead just until smooth. Overworking makes the pastry tough.

Chill the dough: Resting the dough in the fridge relaxes the gluten and firms the butter, making it easier to roll.

Roll evenly: Roll the dough to about ⅛ inch (3 mm) thick for crisp, tender empanadas that hold the filling.

Don’t overfill: About 1 tablespoon of filling per 4-inch circle is plenty. Overfilling causes bursting and leaking.

Seal the edges well: Brush the edges with a little water or egg wash before folding, then press firmly with a fork to seal.

Chill before baking: Refrigerating assembled empanadas helps them hold their shape and keeps the crust flaky.

Vent the tops: Small slits let steam escape and prevent the filling from bursting through the seams.

Watch the oven: Ovens vary, and the sugar topping can brown quickly. Check them after 18 minutes.

Use a cookie cutter or bowl: A round cutter, glass, or small bowl creates neat, even circles.

Try cinnamon sugar: Sprinkle the tops with cinnamon sugar instead of plain sugar for extra spice.

Pumpkin Empanadas (Mini Hand Pies)

Ingredients

For the filling:

Pumpkin purée: 2 cups, homemade or canned

Coconut sugar: ½ cup (brown sugar also works)

Ground cinnamon: ½ teaspoon

Ground nutmeg: ⅛ teaspoon

Ground cloves: ⅛ teaspoon

Pure vanilla extract: ½ teaspoon

Salt: ¼ teaspoon

Unsalted butter: 1 tablespoon

For the dough:

Whole wheat flour: 1½ cups (225 g)

All-purpose flour: 1½ cups (200 g), plus extra for rolling

Coconut sugar: 2 tablespoons

Salt: ¼ teaspoon

Unsalted butter: 1 cup (226 g), cold and cut into cubes

Eggs: 2, lightly beaten

Milk: 1 tablespoon, plus more if needed

For the egg wash:

Egg: 1, lightly beaten

Sugar: for sprinkling

Instructions

Make the Filling

1. Cook the pumpkin mixture.

Melt the butter in a medium saucepan over medium-low heat.

Stir in the pumpkin purée, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt.

Cook on low, stirring often, until the sugar fully dissolves and the filling turns thick and slightly darker.

2. Taste and cool.

Taste and add more sugar or spice if you like.

Take the pan off the heat and let the filling cool to room temperature.

Make the Dough

3. Mix the dry ingredients.

In a large bowl, stir together both flours, the coconut sugar, and the salt.

4. Cut in the butter.

Add the cold butter cubes and work them into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs. (You can also do this in a food processor.)

5. Add the eggs and milk.

Pour in the beaten eggs and 1 tablespoon of milk and mix well.

6. Form the dough.

Press the dough together into a ball.

If it’s too crumbly to hold together, add another tablespoon of milk.

Knead it on a floured surface for a few minutes, adding a little more all-purpose flour if it’s very sticky.

7. Chill.

Divide the dough into 4 balls, wrap each in plastic wrap, and refrigerate for about 30 minutes.

Chilled dough is much easier to roll and shape.

Meanwhile, line a baking sheet with parchment paper.

Assemble the Empanadas

8. Roll and cut.

Work with one ball of dough at a time, keeping the rest in the fridge.

Roll it out thinly on a floured surface and cut out circles (4-inch / 10 cm circles make nice small empanadas).

Gather and re-roll the scraps.

9. Fill and seal.

Spoon a small amount of filling into the center of each circle (a little more if your circles are larger).

Fold the dough over into a half-moon and press the edges together with a fork to seal.

10. Repeat and chill.

Place the empanadas on the prepared baking sheet and repeat with the remaining dough.

Refrigerate the filled empanadas for about 30 minutes, or until you’re ready to bake.

Bake

11. Heat the oven.

Preheat the oven to 350°F (175°C).

12. Vent and brush.

Use a small sharp knife to cut a few small slits in the top of each empanada so steam can escape and the filling doesn’t leak.

Brush the tops with the beaten egg and sprinkle with sugar.

13. Bake.

Bake for 20–25 minutes, until golden brown.

Keep a close eye on them toward the end, since they can brown quickly.

14. Cool and enjoy.

Let the empanadas rest on the pan for a minute or two, then move them to a wire rack to cool completely.

Enjoy!

Tip

You can make this recipe with all-purpose flour only. Simply replace the 1½ cups of whole wheat flour with the same amount of all-purpose flour, for 3 cups of all-purpose flour total.

Important Notes When Making Pumpkin Empanadas (Mini Hand Pies)

Choose plain pumpkin purée: Use 100% pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.

Thick filling is essential: Runny filling will leak during baking and make the crust soggy.

Dough consistency varies: Whole wheat flour absorbs more liquid. Add milk a little at a time if the dough is too dry.

Keep extra dough cold: Work with one portion at a time and keep the rest refrigerated so the butter stays cold.

Some leaking is normal: A little filling may peek out during baking. It won’t affect the flavor.

Hot filling warning: The filling is very hot right out of the oven. Let the empanadas cool before biting in.

Storage: Store baked empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing unbaked: Freeze assembled, unbaked empanadas on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes.

Freezing baked: Freeze baked, cooled empanadas for up to 2–3 months. Thaw and reheat in the oven.

Allergens: This recipe contains wheat, dairy, and eggs.

How to Enjoy Pumpkin Empanadas (Mini Hand Pies) After Cooking

Let them cool slightly. Allow the empanadas to rest for at least 10–15 minutes so the filling sets and isn’t too hot. They’re delicious warm, at room temperature, or even cold.

Pair with traditional warm drinks.

Café de olla: Mexican spiced coffee with cinnamon and piloncillo.
Champurrado: A thick, chocolatey corn-based drink.
Mexican hot chocolate: Rich, cinnamon-spiced chocolate.
Atole: A warm, comforting corn drink.
Coffee or chai tea: Perfect for a cozy afternoon treat.
Cold milk: A classic, kid-friendly pairing.

Dress them up.

Dust with powdered sugar
Drizzle with a simple vanilla or cinnamon glaze
Sprinkle with cinnamon sugar while still warm
Serve with a scoop of vanilla or cinnamon ice cream
Add a dollop of whipped cream
Drizzle with caramel or cajeta (Mexican goat’s milk caramel)

Serve them for occasions.

Día de los Muertos: Share them on the ofrenda or with family gatherings.
Thanksgiving: Offer them as a fun, portable alternative to pumpkin pie.
Christmas: Serve with tamales, champurrado, and other holiday treats.
Bake sales and potlucks: Easy to transport and share.
Breakfast or brunch: Enjoy with coffee as a sweet morning bite.

Pack them for on the go. Their small size makes them perfect for lunchboxes, picnics, road trips, and after-school snacks.

Make a dessert platter. Arrange them on a platter with conchas, polvorones, and other Mexican pan dulce for a festive spread.

Store and reheat.

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days.
Oven: Reheat at 350°F (175°C) for 5–8 minutes to restore crispness.
Air fryer: Warm at 325°F (165°C) for 3–4 minutes.
Microwave: Quick, but the crust will soften.

Nutrition Information

Estimated per empanada, based on about 24 mini empanadas (4-inch circles), made with canned pumpkin purée, coconut sugar, unsalted butter, and the egg wash and sugar topping.

Note: Making the dough with all-purpose flour only gives similar calories but about 1 g less fiber per empanada. Larger empanadas (5–6 inch circles) will have roughly double the calories each.

Smart FAQs About This Recipe

What are empanadas de calabaza?
They’re Mexican sweet pumpkin empanadas, half-moon pastries filled with spiced pumpkin. They’re especially popular in fall and during the holidays and are often enjoyed with coffee or hot chocolate.

Can I use piloncillo instead of coconut sugar?
Yes. Piloncillo is the traditional sweetener. Grate or chop about ½ cup and cook it with the pumpkin until fully melted. It adds a deep, molasses-like flavor.

Can I use canned pumpkin pie filling?
It’s not recommended. Pie filling is already sweetened and spiced and can be too runny. Use plain 100% pumpkin purée for the best flavor and texture.

Can I make them with all-purpose flour only?
Absolutely. Replace the whole wheat flour with the same amount of all-purpose flour, for 3 cups total. The dough will be lighter and slightly flakier.

Are these empanadas very sweet?
They’re moderately sweet, like a lightly spiced pumpkin pie. Taste the filling while cooking and adjust the sugar to your liking.

Why are my empanadas leaking?
Leaks usually happen when the filling is too thin, the empanadas are overfilled, or the edges aren’t sealed well. Cook the filling until thick, use about 1 tablespoon per empanada, seal the edges firmly with a fork, and cut small vents in the tops.

Why is my dough hard to roll?
It may be too cold or too warm. If it cracks, let it sit at room temperature for a few minutes. If it’s sticky and soft, return it to the fridge for 10–15 minutes and use a little extra flour.

Can I make the filling and dough ahead of time?
Yes. The filling keeps in the fridge for up to 5 days, and the dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge before rolling.

Can I fry the empanadas instead of baking them?
Yes. Fry them in oil at 350°F (175°C) for 2–3 minutes per side until golden. Skip the egg wash, and dust them with cinnamon sugar after frying.

Can I use a different dough?
Yes. Store-bought pie crust or puff pastry are quick shortcuts. Puff pastry makes flakier empanadas, while pie crust is closer to the homemade version. Bake according to the package directions or until golden.