Pumpkin Empanadas with Spiced Pumpkin Filling Recipe

If you’re anything like me and have a soft spot for cozy, comforting treats, then you’re going to adore this Pumpkin Empanadas with Spiced Pumpkin Filling Recipe. It’s everything you’d want in a seasonal pastry — soft, slightly sweet dough hugging a warm, fragrant pumpkin filling with just the right touch of spice. I love how this recipe brings a little festive magic to the kitchen, perfect for chilly afternoons or a holiday brunch that feels both indulgent and homey.

When I first tried this Pumpkin Empanadas with Spiced Pumpkin Filling Recipe, I was captivated by how simple the ingredients come together to create something special. Plus, making these empanadas is like inviting a festive bakery vibe right into your own home. You’ll find that these empanadas also freeze beautifully, making them a fantastic make-ahead option so you can enjoy that spiced pumpkin goodness anytime you want.

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Ingredients You’ll Need

The ingredients for this Pumpkin Empanadas with Spiced Pumpkin Filling Recipe come together beautifully to create that soft dough and the perfectly spiced pumpkin center. I always recommend using fresh pumpkin puree and good-quality spices to get the best flavor.

• Water: Warm water activates the yeast, so make sure it’s between 105°F-110°F — too hot or too cold will mess with your dough’s rise.
• Active dry yeast: Proof it properly to ensure your dough will rise nicely and be fluffy.
• Granulated sugar: Divided, it feeds the yeast and sweetens the dough just right.
• All-purpose flour: The foundation of the dough — measure carefully for the right texture.
• Pumpkin spice: Adds that cozy fall flavor we all crave in pumpkin dishes.
• Fine salt: Balances sweetness and enhances flavor.
• Unsalted butter: Melted to keep the dough tender and rich.
• Large eggs: Divided to bind the dough and give it color when brushed on top.
• Pumpkin puree: Use canned or homemade — just avoid pumpkin pie filling, as it’s too sweet.
• Dark brown sugar (or piloncillo): Gives that deep caramel flavor to the pumpkin filling.
• Vanilla extract: Rounds out the filling with a touch of sweetness and warmth.

Variations

I love to make this Pumpkin Empanadas with Spiced Pumpkin Filling Recipe my own by tweaking the spices or trying different sweeteners. These variations can help match your taste or dietary needs.

• Gluten-Free Twist: I’ve experimented swapping all-purpose flour for gluten-free blends — just check the dough elasticity as you knead and add a bit more moisture if needed.
• Vegan Version: Replace butter with coconut oil and swap the eggs for flax eggs in the dough and egg wash for a plant-based version.
• Extra Warm Spice Mix: Sometimes I add a pinch of ground cloves or freshly grated nutmeg to intensify the pumpkin filling.
• Cheesy Surprise: My family goes crazy when I add a little shredded sharp cheddar cheese inside with the pumpkin filling for a sweet-savory twist.

How to Make Pumpkin Empanadas with Spiced Pumpkin Filling Recipe

Step 1: Activate the Yeast

This is the golden moment that sets the foundation for your dough. Heat your water just right — between 105°F and 110°F — then stir in the yeast and a tablespoon of sugar. Cover it loosely with plastic wrap and wait about 5 minutes until it’s bubbly and frothy. If it’s not, don’t hesitate to toss it and start fresh. Trust me, I’ve been there with dead yeast, and it’s better to take a quick timeout than end up with flat dough.

Step 2: Mix and Knead the Dough

In your mixer bowl, combine the flour, remaining sugar, pumpkin spice, and salt. Pour in your melted butter and one egg, blending gently until mixed. Now, add your activated yeast mixture and knead either with a stand mixer dough hook or by hand for 6-8 minutes. You’re aiming for a smooth, elastic dough that’s slightly tacky but not sticky. If it sticks to your hands, sprinkle in flour one tablespoon at a time until it loosens up — patience here pays off in that perfect empanada texture.

Step 3: Let the Dough Rise

Place your dough in a buttered bowl, cover it loosely with plastic wrap or a kitchen towel, and set it somewhere warm — I like the top of my fridge or oven broiler turned off but warm. After about 2 hours, it should double in size, light and airy. This part is magical because you’ll start seeing that fluffy bread texture develop.

Step 4: Prepare the Spiced Pumpkin Filling

While the dough rests, whisk together pumpkin puree, dark brown sugar, vanilla extract, and pumpkin spice in a small saucepan. Cook it over medium-high heat, stirring often for about 3 minutes until it’s warm and the sugar melts into a luscious filling. Then, set it aside to cool before filling your empanadas. This warming step really helps deepen the flavors, and your kitchen will smell divine.

Step 5: Shape and Fill the Empanadas

Preheat your oven to 350°F and get your baking sheets ready with parchment paper. Divide the dough into 16 balls and roll each into a 7-8 inch circle on a floured surface. Spoon a heaping tablespoon of filling onto one half of each circle, then fold it over. Seal the edges by pinching with your fingers or pressing with a fork — just make sure they’re sealed tight so the filling doesn’t escape during baking.

Step 6: Apply Egg Wash and Bake

Whisk your last egg and gently brush the tops of each empanada. This egg wash gives them that irresistible golden-brown gloss. Bake in your preheated oven for 23-25 minutes until the tops are beautifully browned. Once done, let them cool on a wire rack for about 30 minutes — this helps the filling settle and makes them easier to handle.

How to Serve Pumpkin Empanadas with Spiced Pumpkin Filling Recipe

Garnishes

I like to sprinkle a little powdered sugar on top for that bakery touch, or add a pinch of cinnamon right after baking for an extra cozy aroma. A drizzle of honey or a dollop of whipped cream on the side also works wonders for an indulgent finish.

Side Dishes

These empanadas pair beautifully with a warm chai latte or spicy Mexican hot chocolate — it’s like a flavor hug in a cup. For a brunch spread, I like to serve them alongside fresh fruit salad or a light green salad to balance the richness.

Creative Ways to Present

For festive gatherings, I arrange the empanadas in a circular pattern on a wooden board and add mini pumpkins and autumn leaves around for a seasonal centerpiece. It brings such a welcoming vibe and always gets compliments before anyone even takes a bite.

Make Ahead and Storage

Storing Leftovers

I store leftover empanadas in an airtight container in the fridge for up to 3 days. Reheating them in the oven helps keep that lovely crust crispy instead of soggy like a microwave would do.

Freezing

I usually freeze these empanadas unbaked on parchment-lined sheets, then transfer them to a freezer bag once firm. When I want to bake more later, I let them thaw and rise a little before popping them in the oven. This trick has saved me so many times during busy holiday seasons.

Reheating

To reheat, I preheat the oven to 325°F, place empanadas on a baking sheet, and warm them for 8-10 minutes. This keeps that golden crust crisp and the filling warmed through without drying out.

FAQs

Final Thoughts

There’s something inherently joyful about making Pumpkin Empanadas with Spiced Pumpkin Filling Recipe—it’s more than just baking, it’s crafting a little piece of tradition and comfort. Every time I bring these to the table, they vanish quickly, often to the sound of “Can I have another?” I can’t recommend enough rolling up your sleeves with this recipe; it’s a delicious way to share warmth, flavor, and a bit of seasonal magic with anyone lucky enough to try them.

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