Pumpkin Empanadas (Mini Hand Pies)

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Nothing says comfort like Pumpkin Empanadas, also known as Mini Pumpkin Hand Pies. These flaky, golden pastries are filled with a creamy, warmly spiced pumpkin filling that’s rich in fall flavors. Popular throughout Latin America and the American Southwest, pumpkin empanadas are a favorite during autumn, Thanksgiving, Christmas, and Día de los Muertos celebrations. Whether baked until perfectly crisp or fried for an extra indulgent treat, these handheld pastries are easy to make, portable, and absolutely irresistible.

Perfect for holiday dessert tables, afternoon coffee breaks, or cozy family gatherings, these homemade Pumpkin Empanadas are sure to become a seasonal tradition.

Why You’ll Love This Recipe

  • Flaky, buttery homemade pastry
  • Smooth, creamy pumpkin filling
  • Perfectly spiced with cinnamon and pumpkin pie spice
  • Easy to make ahead and freeze
  • Great for holidays and parties
  • Delicious baked or fried

What Are Pumpkin Empanadas?

Pumpkin empanadas are small pastries made by enclosing a sweet pumpkin filling inside a tender dough, then baking or frying until golden brown. The filling is similar to pumpkin pie but wrapped in a portable pastry shell, making them perfect for serving at gatherings or enjoying on the go.

Preparation Time

  • Prep Time: 30 minutes
  • Chill Time: 30 minutes
  • Bake Time: 20–25 minutes
  • Total Time: About 1 hour 25 minutes

Yield: 16 mini empanadas

Kitchen Equipment

  • Large mixing bowl
  • Rolling pin
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Round cookie cutter (4–5 inches)
  • Fork for sealing edges
  • Pastry brush
  • Cooling rack

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1 large egg
  • ⅓ cup ice water (plus more if needed)
  • 1 teaspoon white vinegar

For the Pumpkin Filling

  • 1½ cups pumpkin purée (not pumpkin pie filling)
  • ⅓ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Optional Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Ingredient Notes

Pumpkin Purée

Use 100% pure pumpkin purée for the best flavor and texture.

Butter

Cold butter creates light, flaky layers in the pastry.

Brown Sugar

Adds a rich caramel-like sweetness that complements the pumpkin.

Pumpkin Pie Spice

A blend of cinnamon, ginger, nutmeg, cloves, and allspice enhances the classic fall flavor.

How to Make Pumpkin Empanadas

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, sugar, and salt.

Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg, ice water, and vinegar.

Gradually add the wet ingredients to the flour mixture, stirring until the dough comes together.

Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2: Make the Pumpkin Filling

In a medium bowl, combine:

  • Pumpkin purée
  • Brown sugar
  • Granulated sugar
  • Cinnamon
  • Pumpkin pie spice
  • Ginger
  • Nutmeg
  • Salt
  • Vanilla
  • Cornstarch

Mix until smooth and creamy.

If the filling seems too thin, refrigerate for 15 minutes before assembling.

Step 3: Roll Out the Dough

Preheat your oven to 375°F (190°C).

Lightly flour your work surface.

Roll the chilled dough to about ⅛-inch thick.

Use a 4- or 5-inch round cutter to cut circles.

Gather and reroll scraps as needed.

Step 4: Fill the Empanadas

Place about 1 tablespoon of pumpkin filling in the center of each dough circle.

Do not overfill.

Brush the edges lightly with water.

Fold the dough over to create a half-moon shape.

Press the edges together firmly.

Seal with the tines of a fork for a decorative finish.

Step 5: Add Egg Wash

Whisk together the egg and milk.

Brush each empanada with the egg wash.

Sprinkle with cinnamon sugar if desired.

Step 6: Bake

Arrange the empanadas on a parchment-lined baking sheet.

Bake for 20–25 minutes, or until golden brown and crisp.

Allow to cool on a wire rack before serving.

Optional Glaze

For an extra touch of sweetness, drizzle with a simple glaze made from:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Whisk until smooth and drizzle over the cooled empanadas.

Delicious Variations

Cream Cheese Pumpkin Empanadas

Add a teaspoon of sweetened cream cheese alongside the pumpkin filling.

Pecan Pumpkin

Mix ½ cup finely chopped toasted pecans into the filling for added crunch.

Chocolate Pumpkin

Add a few mini chocolate chips before sealing each empanada.

Dulce de Leche Pumpkin

Spread a thin layer of dulce de leche beneath the pumpkin filling for a rich caramel flavor.

Air Fryer Version

Cook at 350°F (175°C) for 10–12 minutes, turning halfway through if needed, until golden brown.

Expert Tips

  • Keep the dough cold for the flakiest pastry.
  • Avoid overfilling to prevent leaks during baking.
  • Seal the edges well with a fork to keep the filling inside.
  • Chill assembled empanadas for 10 minutes before baking to help them hold their shape.
  • Let the empanadas cool slightly before serving, as the filling will be very hot.

Serving Suggestions

These mini hand pies pair beautifully with:

  • Hot coffee
  • Chai tea
  • Mexican hot chocolate
  • Vanilla ice cream
  • Fresh whipped cream
  • Salted caramel sauce
  • Maple syrup drizzle
  • Candied pecans

Storage Instructions

Refrigerator

Store cooled empanadas in an airtight container for up to 4 days.

Freezer

Freeze baked or unbaked empanadas for up to 3 months.

Bake frozen empanadas directly from the freezer, adding 5–7 extra minutes to the baking time.

Reheating

Reheat in a 325°F (163°C) oven for 8–10 minutes or in an air fryer for 3–4 minutes to restore their crisp texture.

Nutritional Information (Approximate Per Empanada)

  • Calories: 220
  • Protein: 3g
  • Carbohydrates: 24g
  • Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 45mg
  • Sodium: 170mg
  • Fiber: 1g
  • Sugar: 9g
  • Vitamin A: 45% DV
  • Calcium: 2% DV
  • Iron: 6% DV

Nutrition values are estimates and may vary depending on the ingredients used.

Frequently Asked Questions

Can I use canned pumpkin pie filling?

It’s best to use 100% pumpkin purée, as pumpkin pie filling already contains sweeteners and spices that can affect the recipe.

Can I make these ahead of time?

Yes! You can assemble the empanadas up to a day in advance and refrigerate them until you’re ready to bake.

Can I fry these instead of baking?

Absolutely. Fry the empanadas in 350°F (175°C) oil for 2–3 minutes per side, or until golden brown. Drain on paper towels before serving.

Why did my empanadas leak?

Overfilling or not sealing the edges tightly can cause the filling to escape. Keep the filling centered and crimp the edges firmly with a fork.

Can I make them vegan?

Yes. Use a plant-based butter, dairy-free milk, and replace the egg wash with a brush of non-dairy milk or maple syrup for browning.

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