You can keep your $7 latte; this is the fall flex that actually satisfies. Picture warm-spiced pumpkin tucked inside a flaky, golden pastry—sweet, buttery, a little nostalgic, and dangerously snackable. These pumpkin empanadas Mexican-style are old-school panadería vibes with just enough modern swagger to impress your friends.
Make a batch once, and watch them vanish faster than your phone battery at 2%. Ready to become everyone’s favorite person?
Why You’ll Love This Recipe
- Authentic panadería flavor: Cinnamon, piloncillo (or brown sugar), and pumpkin make a deeply comforting filling.
- Foolproof dough: Soft, tender, and easy to crimp—no pastry degree required.
- Flexible sweetness: Adjust sugar to your vibe—dessert-level sweet or breakfast-friendly mellow.
- Great make-ahead: Freeze unbaked, then bake fresh when the craving hits.
- Snack, dessert, or brunch hero: They work everywhere—especially with coffee.
Ingredients Breakdown
- For the dough:
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, cold and cubed (or 1/2 cup shortening for extra tenderness)
- 1 large egg
- 1/2 cup milk (plus 1–2 tbsp more if needed)
- 1 tsp vanilla extract
- For the pumpkin filling:
- 1 1/2 cups pumpkin puree (not pumpkin pie mix)
- 1/2 cup piloncillo, grated (or packed dark brown sugar)
- 1–2 tbsp honey or maple syrup (optional, for extra gloss and depth)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground allspice (or nutmeg)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 orange (optional but stellar)
- For finishing:
- 1 egg, beaten with 1 tbsp milk (egg wash)
- 2–3 tbsp turbinado or granulated sugar for sprinkling
The Method – Instructions
- Make the filling: In a saucepan over medium heat, cook pumpkin, piloncillo, spices, and salt for 5–7 minutes until thickened and glossy. Stir often.
Remove from heat; add vanilla and orange zest. Cool completely.
- Mix the dough: Whisk flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or fingertips until sandy with pea-sized bits.
- Bring it together: Whisk egg, milk, and vanilla.
Pour into dry ingredients and mix just until a soft dough forms. If dry, add milk 1 tbsp at a time. Don’t overwork.
- Chill: Divide dough in two, flatten into disks, wrap, and chill 30–45 minutes.
This keeps it easy to roll and extra flaky.
- Roll and cut: On a lightly floured surface, roll to about 1/8 inch thick. Cut 4–5 inch circles using a cutter or bowl.
- Fill: Add 1–1.5 tablespoons pumpkin filling to each circle. Don’t overstuff unless you enjoy leaks (you won’t).
- Seal and crimp: Lightly brush edges with water.
Fold over to make a half-moon, press to seal, then crimp with a fork or pleat for style points. Cut a tiny vent slit.
- Chill again: Place on a parchment-lined sheet and refrigerate 15 minutes. This helps prevent blowouts, FYI.
- Bake: Brush with egg wash, sprinkle sugar, and bake at 375°F (190°C) for 18–24 minutes until golden.
- Rest and enjoy: Cool 10 minutes.
The filling sets as it cools—burned tongues are optional but not advised.
Preservation Guide
- Room temp: Store baked empanadas in an airtight container for up to 2 days.
- Fridge: Keeps 4–5 days; rewarm at 325°F for 6–8 minutes to re-crisp.
- Freeze unbaked: Freeze on a sheet pan, then bag up to 2 months. Bake from frozen at 375°F, adding 3–5 minutes.
- Freeze baked: Wrap individually; thaw overnight and warm at 325°F until crisp.
Why This is Good for You
- Pumpkin power: Rich in vitamin A and fiber—great for eyes and digestion.
- Spice benefits: Cinnamon and clove bring antioxidants and cozy flavor without extra calories.
- Portion control built-in: Hand pies help with moderation. Well, assuming you stop at two.
Don’t Make These Errors
- Overfilling the pies: Leads to leaks and heartbreak.
Measure the filling.
- Skipping the chill: Warm dough shrinks and splits. Cold dough = clean edges.
- Watery filling: Cook it down. A thick, jammy texture prevents soggy bottoms.
- Heavy-handed flouring: Too much flour while rolling makes tough pastry.
Light dusting only.
Alternatives
- Sweeteners: Swap piloncillo with coconut sugar or maple sugar for a different vibe.
- Dairy-free: Use plant butter or shortening and a non-dairy milk; skip egg wash for a syrup glaze post-bake.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; dough may need an extra tablespoon of milk.
- Add-ins: Fold in 2–3 tablespoons finely chopped pecans or raisins for classic panadería flair.
- Spice swap: Try canela (true Mexican cinnamon) if available—more floral, less harsh.
FAQ
Can I use canned pumpkin pie filling?
It works in a pinch, but reduce added sugar and skip the extra spices. Taste and adjust—canned pie mix is already sweetened and spiced.
How do I keep the edges from popping open?
Use a little water to moisten edges, press firmly, crimp well, and chill before baking. Don’t overfill, and add a vent slit to release steam.
Can I air-fry these?
Yes.
Air-fry at 350°F (175°C) for 10–14 minutes, flipping halfway. Brush lightly with oil instead of egg wash if needed.
What’s the best sugar for topping?
Turbinado gives crunch and sparkle; granulated is classic. A dusting of cinnamon sugar after baking is also elite, IMO.
How do I reheat without drying them out?
Warm at 300–325°F for 8–10 minutes.
For extra protection, tent loosely with foil for the first half, then uncover to crisp.
Wrapping Up
These pumpkin empanadas Mexican-style deliver bakery-level flavor with minimal fuss. Make them once and they’re your new fall ritual—crisp edges, plush centers, and that cinnamon-kissed aroma that makes neighbors jealous. Brew coffee, share a plate, accept compliments graciously.
Or don’t share. Your call.