Pumpkin Enpanaditas

Pumpkin Empanadas, or empanadas de calabaza, are a cherished part of Mexican and Mexican-American baking, especially when the weather turns cool. In many families, they appear in panaderías and home kitchens from early fall through the holidays, enjoyed at Día de los Muertos gatherings, Thanksgiving tables, and Christmas celebrations alongside steaming cups of coffee or champurrado.

The word empanada comes from the Spanish empanar, “to wrap in bread,” and these little half-moon pastries do exactly that: wrapping a warmly spiced pumpkin filling in a tender, golden crust.

This version is small, simple, and wonderfully cozy. The pastry comes together quickly in a food processor with all-purpose and whole wheat pastry flour, a touch of brown sugar, cold butter, milk, and egg, while a little baking powder gives it a soft, tender, almost cookie-like texture. The filling is cooked on the stovetop with brown sugar, cinnamon, nutmeg, and allspice until thick and jammy, like a spiced pumpkin butter. Cut into dainty rounds, filled, sealed with a fork or a pretty crimped edge, and brushed with egg white and coarse sugar, they bake into golden, bite-sized treats that taste like autumn in every bite.

Why People Will Love Pumpkin Enpanaditas Recipe

A beloved seasonal tradition: Empanadas de calabaza are a classic fall and holiday treat in Mexican homes and bakeries.

Perfect bite-sized portions: Small 2¾-inch rounds make them easy to share and enjoy with coffee.

Warm, cozy spices: Cinnamon, nutmeg, and allspice fill the kitchen with the scent of autumn.

Thick, jammy filling: Cooking the pumpkin down creates a rich, concentrated, pumpkin-butter-like filling.

Tender, golden crust: Butter and baking powder make a soft, flaky pastry with a slightly sweet flavor.

Quick food-processor dough: The pastry comes together in minutes with just a few pulses.

Wholesome touch: Whole wheat pastry flour adds a gentle nuttiness and a little extra fiber.

Beautiful presentation: Crimped edges and a sparkle of coarse sugar make them bakery-worthy.

Less sugar than pie: They offer all the flavor of pumpkin pie in a lighter, portable form.

Make-ahead friendly: The dough and filling can both be prepared in advance.

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

Great for gifting: They’re perfect for holiday cookie boxes and bake sales.

Key Ingredients

All-purpose flour: Provides structure and keeps the pastry light and tender.

Whole wheat pastry flour: Finely milled and lower in protein than regular whole wheat flour, it adds a nutty flavor and extra fiber while keeping the crust tender.

Baking powder: Gives the dough a little lift, creating a soft, slightly puffy, cookie-like texture.

Brown sugar (pastry): A small amount adds subtle sweetness and helps the crust brown.

Salt: Balances the sweetness and enhances the flavor of the dough and spices.

Cold unsalted butter: Creates a tender, flaky crust. Keeping it cold helps form delicate layers.

Cold milk: Brings the dough together while keeping it tender. Water also works for a slightly crisper crust.

Egg: Binds the dough and adds richness. The reserved egg white gives the tops a glossy, golden finish.

Pumpkin purée: The heart of the filling, with a smooth texture and mellow, earthy sweetness.

Brown sugar (filling): Its molasses notes echo the flavor of traditional piloncillo, giving the filling a deep, caramel-like sweetness.

Cinnamon, nutmeg, and allspice: This warm spice blend gives the filling its classic cozy, autumnal flavor. Allspice adds a hint of clove-like complexity.

Coarse sugar (optional): Adds sparkle and a delicate crunch on top.

Expert Tips

Keep everything cold: Cold butter and milk create a flakier, more tender pastry. Chill the butter in the freezer for 10 minutes if your kitchen is warm.

Don’t overprocess: Pulse just until the dough forms coarse crumbs. Overmixing makes the pastry tough.

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

Cook the filling until thick: It should be jammy and hold its shape on a spoon. Thin filling leads to leaks and soggy pastry.

Cool the filling completely: Warm filling softens the butter in the dough and makes sealing difficult.

Roll evenly: An even ⅛-inch thickness helps the empanadas bake uniformly and keeps the crust tender.

Flour your cutter: Dipping the cutter in flour gives clean, crisp circles.

Re-roll scraps gently: Press scraps together and chill briefly before rolling again to keep them tender.

Don’t overfill: Leave a clean border so the edges seal properly.

Brush the edges: A dab of water or egg white along the edge helps it seal tightly.

Seal with care: Press out any air before sealing to prevent bursting.

Chill before baking: Refrigerating the shaped empanadas for 10–15 minutes helps them keep their shape and crimped edges.

Vent the tops: A small poke lets steam escape and prevents splitting.

Watch the bake: Small empanadas can brown quickly. Check them after 16–18 minutes.

Pumpkin Empanadas

Ingredients

For the pastry:

All-purpose (plain) flour: 1 cup, plus extra for rolling

Whole wheat pastry flour: ½ cup (or more all-purpose flour)

Salt: ¼ teaspoon

Baking powder: 1 teaspoon

Brown sugar: 1 tablespoon

Unsalted butter: 4 tablespoons, cold and cut into pieces

Milk: ¼ cup, cold (water works too)

Egg: 1 (save a little of the white for brushing)

Coarse sugar: for sprinkling (optional)

For the filling:

Pumpkin purée: 1 cup

Brown sugar: ¼ cup, packed

Ground cinnamon: 1 teaspoon

Ground nutmeg: ¼ teaspoon

Ground allspice: ⅛ teaspoon

Instructions

Make the Pastry

1. Mix the dry ingredients.

Add both flours, the baking powder, brown sugar, and salt to a food processor and pulse a few times to combine.

2. Add the wet ingredients.

Crack the egg into a small bowl and spoon out about 1½–2 tablespoons of the white.

Set that aside for brushing later.

Add the rest of the egg to the food processor along with the butter and cold milk.

3. Pulse into crumbs.

Pulse until the mixture comes together into coarse, clumpy crumbs.

4. Chill.

Turn the dough out, press it into a ball, wrap it, and refrigerate for about 30 minutes (longer is fine if it suits your schedule).

Make the Filling

5. Cook the pumpkin.

Combine the pumpkin purée, brown sugar, cinnamon, nutmeg, and allspice in a small saucepan over medium heat.

Stir occasionally until the sugar melts and the mixture starts to bubble.

6. Thicken.

Let it simmer for 5–10 minutes, stirring now and then, until it turns thick and jammy, like a fruit butter.

Set aside to cool completely.

Assemble and Bake

7. Prepare the oven and pan.

Preheat the oven to 400°F (200°C).

Line a baking sheet with a silicone mat or parchment paper.

8. Roll and cut.

On a lightly floured surface, roll the dough out thinly, about ⅛ inch (2–3 mm).

Cut out circles with a round cutter about 2¾ inches across.

9. Fill.

Place a heaped spoonful of pumpkin filling slightly off-center on each circle, leaving a clean border around the edge.

They should look generously filled but still leave room to fold over.

10. Fold and seal.

Fold the empty side of the dough over the filling and press the edges together, being careful not to squeeze out the filling or trap air.

Seal the edges by pressing with a fork, or crimp them by folding small sections of the edge over itself and pressing with your thumb to create a rope-like border.

11. Prep for baking.

Arrange the empanadas on the baking sheet with a little space between them.

Poke a small hole in the top of each to let steam escape.

Brush with the reserved egg white and sprinkle with coarse sugar if you like.

12. Bake.

Bake for about 20 minutes, until the empanadas are lightly golden.

Important Notes When Making Pumpkin Enpanaditas

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

Thick filling is key: Runny filling will leak during baking and make the pastry soggy.

Yield varies: With a 2¾-inch cutter, this recipe makes about 16 small empanadas. Larger cutters will yield fewer.

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

Hot filling warning: The filling stays very hot right out of the oven. Let the empanadas cool slightly before eating.

Flour swap: You can use all-purpose flour for the whole recipe, for 1½ cups total.

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

Freezing unbaked: Freeze shaped empanadas on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–8 minutes.

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

Allergens: Contains wheat, dairy, and eggs.

How to Enjoy Pumpkin Enpanaditas After Cooking

Let them cool slightly. Allow the empanadas to rest on the baking sheet for a few minutes, then move them to a wire rack. They’re delicious warm, at room temperature, or even chilled.

Pair with warm drinks.

Café de olla: Mexican spiced coffee with cinnamon and piloncillo.
Champurrado: A thick, chocolatey corn-based drink.
Mexican hot chocolate: Rich and cinnamon-spiced.
Atole: A warm, comforting corn drink.
Chai tea or regular coffee: A cozy afternoon pairing.
Cold milk: Simple and kid-friendly.

Dress them up.

Dust with powdered sugar
Roll in cinnamon sugar while still warm
Drizzle with a simple vanilla or maple glaze
Serve with whipped cream or a scoop of vanilla ice cream
Drizzle with caramel or cajeta

Serve for special occasions.

Día de los Muertos: Share them with family or place them on the ofrenda.
Thanksgiving: Offer a fun, bite-sized alternative to pumpkin pie.
Christmas: Add them to holiday cookie trays and pan dulce platters.
Brunch: Serve with coffee and fresh fruit.

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

Pack them to go. Their small size makes them perfect for lunchboxes, picnics, and gifting in cookie tins.

Store and reheat.

Room temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days.
Oven: Reheat at 350°F (175°C) for 5–7 minutes to restore crispness.
Air fryer: Warm at 325°F (165°C) for 2–3 minutes.
Microwave: Quick, but the crust will soften.

Nutrition Information

Estimated per empanada, based on about 16 small empanadas (2¾-inch rounds), made with whole milk, unsalted butter, canned pumpkin purée, and an optional sprinkle of coarse sugar.

Note: Skipping the coarse sugar topping lowers each empanada by about 3 calories and 0.8 g of sugar. A dusting of powdered sugar adds about 5–10 calories per empanada.

Smart FAQs About This Recipe

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

Can I use piloncillo instead of brown sugar?
Yes. Piloncillo is the traditional sweetener. Grate or chop about ¼ cup and melt it into the pumpkin filling for a deeper, molasses-like flavor.

What is whole wheat pastry flour?
It’s a finely ground whole wheat flour made from soft wheat, with less protein than regular whole wheat flour. It adds nutrition and nutty flavor while keeping pastry tender. You can replace it with all-purpose flour.

Can I use pumpkin pie spice?
Yes. Use about 1½ teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and allspice.

Are these empanadas very sweet?
They’re lightly sweet, similar to a mildly spiced pumpkin pie. The pastry has only a touch of sugar, so the filling provides most of the sweetness. Adjust the sugar in the filling to taste.

Can I make the dough without a food processor?
Yes. Whisk the dry ingredients in a bowl, cut in the cold butter with a pastry cutter or two forks until crumbly, then stir in the egg and milk until the dough comes together.

Why are my empanadas leaking?
The filling may be too thin, the empanadas overfilled, or the edges not sealed well. Cook the filling until thick, use a modest spoonful, seal tightly, and vent the tops.

Why is my dough crumbly?
It may need a little more moisture. Add cold milk a teaspoon at a time and pulse briefly until the dough holds together when pressed.

Can I make them larger?
Yes. Use a 4–5-inch cutter and add more filling. Larger empanadas will need about 22–25 minutes of baking. You’ll get fewer empanadas from the batch.

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