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Authentic Mexican Pumpkin Empanadas (Empanadas de Calabaza)

Close-up of three freshly baked pumpkin empanadas dusted with cinnamon sugar, one cut open showing the filling.
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Bake these sweet, spiced Mexican Pumpkin Empanadas, Empanadas de Calabaza, for a comforting fall dessert. This recipe gives you options for a flaky homemade dough or a quick shortcut.

Ingredients

Scale
  • For the Filling:
  • 1 (15 ounce) can pumpkin purée
  • 1/2 cup piloncillo, packed (or dark brown sugar)
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground anise seed (optional)
  • 1 tablespoon unsalted butter
  • For the Dough (Option 1 – Homemade):
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • For Assembly (Option 2 – Shortcut):
  • 1 package pre-made empanada discs (about 12 discs, 6-inch size)
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup granulated sugar, mixed with 1/2 teaspoon cinnamon (for topping)

Instructions

  1. Prepare the Pumpkin Filling: Combine the pumpkin purée, piloncillo (or brown sugar), water, cinnamon, cloves, and anise seed in a medium saucepan.
  2. Cook the filling over medium heat, stirring often, until the mixture thickens slightly and most of the liquid evaporates, about 10 to 15 minutes. This step concentrates the flavor.
  3. Remove the pan from the heat. Stir in the tablespoon of butter until melted and fully incorporated. Transfer the filling to a bowl and let it cool completely. This cooling step is important for easy assembly.
  4. Prepare the Dough (If making homemade): 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.
  5. 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.
  6. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  7. If using homemade dough, roll one disc out thinly on a lightly floured surface and cut out 5-inch circles. If using pre-made discs, skip this step.
  8. Place about 1 to 1.5 tablespoons of the cooled pumpkin filling onto the center of each dough circle or disc. Do not overfill.
  9. Moisten the edges of the dough with a little water or the beaten egg. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal completely.
  10. Place the sealed empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash.
  11. Sprinkle the tops generously with the cinnamon-sugar mixture.
  12. Bake for 20 to 25 minutes, or until the crusts are golden brown and flaky.
  13. Let the pumpkin empanadas cool slightly on the baking sheet before serving. These are wonderful for fall gatherings or as a sweet treat after trying out a new meal planning strategy.

Notes

  • For a shortcut, you can use store-bought pie crust dough instead of making the homemade version.
  • If you want a richer flavor, substitute the water in the filling with a splash of milk or cream.
  • These freeze well! Assemble them completely, freeze them on the tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
  • If you are looking for ways to manage your weekly cooking, remember that recipes like this are great for batch preparation, unlike some of the complex recipes you find when researching best meal delivery services.

Nutrition

Find it online: https://kitchenuser.net/pumpkin-empanadas-recipe-empanadas-de-calabaza/