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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


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.


Units Scale


  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.  


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