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Easy Mexican Pumpkin Empanadas (Empanadas de Calabaza)

Two golden-brown baked pumpkin empanadas on a white plate, one cut open showing the sweet orange pumpkin filling.
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Make these sweet and soft-baked Mexican Pumpkin Empanadas, a comforting fall dessert perfect for gatherings. This recipe uses simple ingredients for a flaky crust and spiced pumpkin filling.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/2 cup cold water
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup piloncillo or packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground anise seed (optional)
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated 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. Gradually add the cold water, mixing until the dough just comes together. Do not overmix. Form the dough into two discs, wrap them in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the filling: In a medium saucepan, combine the pumpkin puree, piloncillo (or brown sugar), cinnamon, cloves, and anise seed, if using. Cook over medium heat, stirring often, for about 5 to 7 minutes until the mixture thickens slightly and excess moisture evaporates.
  3. Stir in the cornstarch and cook for one more minute until the filling is thick. Remove from heat and let the filling cool completely.
  4. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  5. Assemble the empanadas: On a lightly floured surface, roll out one disc of dough until it is about 1/8 inch thick. Use a 4-inch round cutter to cut out circles.
  6. Place about 1 tablespoon of the cooled pumpkin filling onto the center of each dough circle.
  7. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal, creating the traditional empanada edge.
  8. Place the sealed empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash and sprinkle with granulated sugar.
  9. Bake for 18 to 22 minutes, or until the crusts are golden brown.
  10. Let the empanadas cool slightly on the baking sheet before moving them to a wire rack to cool completely.

Notes

  • If you prefer a shortcut instead of making homemade dough, you can substitute two store-bought pie crusts for this recipe.
  • For a richer flavor, consider using maple syrup instead of brown sugar in the filling, similar to some pumpkin maple recipes.
  • These freeze well before baking; place them on a tray in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
  • If you are looking for simple recipes for everyday meals, this handheld dessert fits well alongside planning for weeknight dinners.

Nutrition

Find it online: https://carlacooking.com/pumpkin-empanadas-recipe-easy-mexican/