These sweet baked pumpkin empanadas are made with an easy 3 ingredient filling and a simple homemade empanada dough. They’re inspired by the delicious treat found in Mexican bakeries and make a delicious pumpkin pie-like dessert, breakfast, or snack.

a plate of pumpkin empanadas

Why You Will Love This Recipe

If you’ve ever had an empanada before, you understand how special these hand held treats are.

Whether they’re stuffed with something sweet, like these guava cheese empanadas, or more savory, like this Puerto Rican picadillo stuffed empanadillas, they never disappoint.

In Mexican panaderias they can be found stuffed with a mixture of pumpkin, piloncillo, and warming spices. They’re usually sold alongside other delicious sweets & pastries like pan dulce, flan, and pastel de tres leches.

Today we are using my homemade empanada dough recipe, but feel free to buy it premade online or at a local grocery store near you.

a plate of pumpkin empanadas

Ingredients

Here’s the list of ingredients you will need to make this treat:

See recipe card for quantities.

bowls of pumpkin spice, brown sugar, and more

Step by Step Instructions

Tip: If the empanadas aren’t sealing well, brush a bit of egg wash in between the seal before crimping shut.

What to Eat it With

If you’re looking for some more Latin desserts & drinks to serve alongside these, look no further:

Pumpkin Pie Spice Substitute

If you don’t want to buy premixed pumpkin pie spice, you can easily make your own substitute using a few simple spices.

  • a half teaspoon of cinnamon
  • a quarter teaspoon of cloves
  • a quarter teaspoon of ginger
  • a quarter teaspoon of nutmeg

Mix these together and add to your filling!

pumpkin spice filling in an empanada

Filling Variations

If you’re looking to add something extra to your pumpkin filling, here are some ideas:

  • Vanilla Extract – Add a teaspoon or two of vanilla extract to add some of that signature vanilla flavor.
  • Egg – Beat an egg into the pumpkin to add a fluffy texture and richness to the filling.
  • Piloncillo – If you can find it, use piloncillo instead of brown sugar to stick to the traditional Mexican flavors!
a plate of pumpkin empanadas

Equipment

You won’t need any fancy tools to make the filling, just a bowl and a spoon or spatula.

If you plan to make the dough yourself, you will need a dough cutter to divide the dough into sixteenths and a rolling pin (or a straight glass) to roll out the dough.

If you enjoy empanadas, be sure to check out this collection of my favorites:

Using Fresh Pumpkin

If you’d like to take advantage of pumpkin season and use fresh pumpkin for the puree, I recommend doing the following:

Cut a sugar pie pumpkin into quarters. Roast at 400 degrees F / 205 degrees C for 45 minutes, or until the flesh is fork tender. Cool completely before running through a food processor.

Measure out 30 ounces to use in this recipe and store any leftovers in an air tight jar in the fridge for up to 5 days!

a plate of pumpkin empanadas

Storage

I like to store any leftovers in the fridge for up to 5 days, stored in a gallon zip lock bag or air tight container.

These don’t stand up well to freezing once baked, but you can freeze before baking. Simply thaw and bake when ready to eat; note that they might take longer than usually to turn golden brown.

Buen Provecho,

the name Salima
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a plate of pumpkin empanadas

Baked Pumpkin Empanadas (3 Ingredient Filling)

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  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 empanadas 1x
  • Category: Dessert, Breakfast, Snack
  • Method: Baked
  • Cuisine: Mexican, Latin
  • Diet: Vegetarian

Description

These sweet baked pumpkin empanadas are made with an easy 3 ingredient filling and a simple homemade empanada dough. They’re inspired by the delicious treat found in Mexican bakeries and make a delicious pumpkin pie-like dessert, breakfast, or snack.


Ingredients

Units Scale


Instructions

  1. Make the filling. In a medium sized mixing bowl combine the pumpkin puree, brown sugar, and pumpkin pie spice. Mix to combine. 
  2. Prep your oven & pan. Preheat your oven to 350 ° F / 177 ° C and line a baking sheet with parchment paper. 
  3. Fill & close the empanadas. Add a few tablespoons of the filling to the center of an empanada dough disc & seal. Repeat this until you’ve filled all of the empanada discs or run out of filling. 
  4. Vent, brush with egg wash & bake. Cut a vent in each empanada to ensure they don’t burst while baking. Beat together the egg & water & brush on the outside of the empanadas. Bake for 10-20 minutes, or until golden brown.  

Notes

Tip: If the empanadas aren’t sealing well, brush a bit of egg wash in between the seal before crimping shut.