These Pumpkin Empanadas, also known as Mexican pumpkin hand pies, are a beloved fall treat that fills your kitchen with cozy aromas of cinnamon, brown sugar, and buttery pastry. Perfect for Thanksgiving dessert tables or an afternoon snack with coffee, these mini pies combine a flaky crust with a sweet, spiced pumpkin filling that’s impossible to resist!
🧁 Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | ¼ cup |
| Baking powder | 1 ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Unsalted butter (cold, cubed) | 1 cup (2 sticks) |
| Egg | 1 large |
| Cold milk | ½ cup (more as needed) |
For the Pumpkin Filling:
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 1 ½ cups |
| Brown sugar (packed) | ½ cup |
| Ground cinnamon | 1 tsp |
| Ground cloves | ¼ tsp |
| Ground nutmeg | ¼ tsp |
| Vanilla extract | 1 tsp |
| Salt | ⅛ tsp |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Egg (for egg wash) | 1 beaten |
| Cinnamon sugar (for sprinkling) | 2 tbsp sugar + ½ tsp cinnamon |
👩🍳 Instructions:
Step 1: Prepare the Dough
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Using a pastry cutter or your fingers, cut in the cold butter until the mixture looks crumbly (like coarse sand).
Beat the egg and cold milk together, then add it to the flour mixture. Mix until the dough begins to come together — add a splash more milk if it’s too dry.
Form into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
Step 2: Make the Pumpkin Filling
In a saucepan over medium heat, combine pumpkin puree, brown sugar, cinnamon, cloves, nutmeg, salt, and vanilla. Stir until the mixture thickens slightly (about 5–7 minutes). Remove from heat and let it cool completely.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface until about ⅛ inch thick. Cut circles using a round cutter (4–5 inches wide).
Place 1 tablespoon of pumpkin filling in the center of each circle.
Fold the dough over into a half-moon shape and press the edges with a fork to seal. Brush the tops with the beaten egg wash and sprinkle with cinnamon sugar.
Step 4: Bake the Empanadas
Arrange on the prepared baking sheet and bake for 20–25 minutes, or until golden brown and slightly puffed.
Cool slightly on a wire rack before serving.
Serving Suggestions:
- Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Enjoy alongside a hot cup of Mexican hot chocolate or spiced coffee.
- Dust lightly with powdered sugar for a bakery-style finish.
