Print

Authentic Mexican Soft-Baked Pumpkin Empanadas (Empanadas de Calabaza)

Close-up of golden baked pumpkin empanadas sprinkled with sugar, one is cut open showing the filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic Mexican Pumpkin Empanadas, or Empanadas de Calabaza, with a soft, flaky homemade dough and a sweet, spiced pumpkin filling. These baked hand pies are perfect for fall gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • ½ cup ice water, plus more if needed
  • 1 (15 ounce) can pumpkin puree
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • â…› teaspoon ground anise seed (optional, for traditional flavor)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 2 tablespoons coarse sugar for sprinkling

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into two flat discs, wrap them in plastic wrap, and chill for at least 1 hour.
  2. Make the Pumpkin Filling: In a medium saucepan, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, cloves, and anise seed (if using). Cook over medium heat, stirring often, for 8 to 10 minutes, until the mixture thickens slightly and excess moisture evaporates. Remove from heat and let the filling cool completely.
  3. Assemble the Empanadas: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about ⅛ inch thickness. Use a 4-inch round cutter to cut out circles.
  4. Fill and Seal: Place about 1 tablespoon of the cooled pumpkin filling onto the center of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal, creating the traditional look.
  5. Bake: Place the sealed empanadas on the prepared baking sheets. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the empanadas lightly with the egg wash and sprinkle generously with coarse sugar.
  6. Bake for 18 to 22 minutes, or until the crusts are golden brown. Let cool slightly before serving.

Notes

  • For a more authentic flavor profile, substitute the brown sugar with ¼ cup of dark brown sugar and 2 tablespoons of crushed piloncillo (or use dark molasses if piloncillo is unavailable).
  • You can make the dough up to two days ahead and store it wrapped in the refrigerator.
  • These **easy fall desserts** freeze well before baking. Place unbaked empanadas on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Nutrition

Find it online: https://dishicious.com/pumpkin-empanadas-recipe-easy-fall-desserts/