Pumpkin Empanadas (or Empanadas de Calabaza) are a classic Mexican dessert that's perfect for the fall season. They are filled with a yummy pumpkin mixture that's simply irresistible.

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A white plate filled with pumpkin empanadas sits on a red and white patterned cloth. Cinnamon sticks are placed beside the plate, and an orange pumpkin and flowers are in the background, giving a cozy, autumnal feel to the scene.

Pumpkin Empanadas (or Empanadas de Calabaza) are delicious all year long!

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Going to a Mexican bakery is an experience in itself. You’re greeted by a variety of Mexican sweet breads filled with colors and textures.

Choosing one is always a struggle.

With its sweet creamy filling and flaky crust, this dessert is hard to pass up!

Table of Contents

1 🎃 Ingredients
2 👩🏼‍🍳 How to Make the Filling
3 For the Dough:
4 Optional Coating:
5 🫙 Storing Instructions
6 More Empanada Recipes
7 😋 Hungry for More
8 Pumpkin Empanadas (Empanadas de Calabaza)

🎃 Ingredients

Butter
Brown sugar
Pumpkin puree
Ground cinnamon
Ground cloves
All purpose flour
Pre-made pie crusts
Egg
Splash of water

We are using a store-bought pie crust for easy baking. If you would like a pie dough recipe from scratch, check out my Apple Empanadas recipe.

👩🏼‍🍳 How to Make the Filling

A four-panel image shows the process of making a dessert. The first panel has a mixture of brown sugar and butter in a pot. The second panel shows the mixture combined. The third panel adds pumpkin puree and spices. The fourth panel shows the final blended mixture.

In a large pan, melt the butter and add the brown sugar.
Stir to combine. Cook for 1 minute.
Then add the pumpkin, cinnamon, and cloves.
Stir and cook for 5 minutes.
Remove from heat. Let cool completely.

This can be done up to three days ahead of time. Simply store in an airtight container in the fridge. Take out when you’re ready to bake.

For the Dough:

Two images display rolled-out dough on a white surface. The left image shows dough with circular shapes cut out. The right image shows neatly arranged cut-out dough circles.

Preheat the oven to 350 F or 180 C.
In the meantime, sprinkle flour on a dry, flat surface.
Roll out the pie crust.
Use a circular cookie cutter to cut out each dough piece.

You want them to be the same size so they will bake evenly. I used a 3-inch circular cookie cutter to achieve this.

Close-up of a two-step process for making pumpkin hand pies. The left side shows round dough cutouts with dollops of pumpkin filling in the center. The right side shows the dough folded over and sealed into semi-circles, ready for baking.

Add a teaspoon to the middle of each circle.
Fold one end of the circle over to close.
With a fork, press the edges to close.

The easiest way to seal an empanada is with a fork. If you want to get fancy and fold with your hand, go for it!

How do you keep hand pies from getting soggy? Keep the pie dough as cold as possible. Also, make sure the filling is completely cooled before adding to the dough.

A four-panel image showing the stages of baking hand pies. The top left panel shows unbaked hand pies arranged on a baking sheet. The top right shows them coated with an egg wash. The bottom left shows them partially baked, and the bottom right shows the golden-brown finished hand pies cooling on a wire rack.

In a greased pan, place each of the uncooked empanadas.
Mix the egg and water to create egg wash.
Brush the uncooked empanadas with the egg wash.
Bake for 15 minutes. Cool on a wire rack.

The egg wash will give the empanadas that beautiful golden color.

Make sure to spread them apart (about 1 inch) on the baking sheet.

Optional Coating:

Once they are baked and still warm, dust them with sugar or a cinnamon-sugar mixture. Turn them gently to coat completely.

Three golden-brown pumpkin empanadas are neatly arranged on a white plate. In the background, more empanadas are cooling on a wire rack, and an orange cloth with white stripes is partially visible to the left.

🫙 Storing Instructions

Place in an airtight container for up to 3 days.
You can also individually wrap them in plastic wrap and then place in a freezer bag, remove as much air as possible, and freeze for up to 2 months.

Do fruit hand pies need to be refrigerated? Pies that do not have dairy products can be covered and stored at room temperature for up to 2 days.