Pumpkin Empanadas 🎃🥧

Imagine a flaky, buttery pastry pocket filled with warm, spiced pumpkin filling—perfectly handheld, comforting, and just a little indulgent. These Pumpkin Empanadas strike that balance: wholesome with whole‑wheat flour, coconut sugar instead of refined sugar, and yet still delightfully decadent. They’re perfect for holidays, tea‑time treats, lunchboxes or make‑ahead baking. Expert Chef Ina Garten would remind us: “use the best pumpkin you can find, don’t over‑fill your dough, and let the pastry shine.”

Introduction

Fall signals pumpkin everything for a reason. The mellow sweetness of pumpkin puree blends beautifully with warming spices like cinnamon, nutmeg and cloves. Wrapped in tender dough, these empanadas become an irresistible treat. Whether you’re baking for a cozy evening or prepping ahead for guests, this recipe delivers comfort in every bite.

In this article you’ll find the full ingredient list, step‑by‑step instructions, storage and make‑ahead tips, nutrition and health reflections, and a robust FAQ section—so you have everything you need to make these Pumpkin Empanadas your go‑to dessert or snack.

Table of Contents

• Why You’ll Love These Pumpkin Empanadas
• Ingredients
• Instructions
• Step 1: Make the Pumpkin Filling
• Step 2: Make the Dough
• Step 3: Assemble & Bake (or Fry)
• How to Serve
• Variations & Pro Tips
• Storage & Make‑Ahead Tips
• Nutrition & Health Considerations
• 10 Detailed FAQs
• Final Thoughts

Why You’ll Love These Pumpkin Empanadas

• Warm, spiced pumpkin filling: The pumpkin puree cooked with coconut sugar and autumn spices gives a cozy, aromatic center that feels like a mini pumpkin pie in every bite.
• Wholesome pastry: The dough blends whole‑wheat flour and all‑purpose flour, offering a better‑for‑you pastry that still has tender, buttery texture.
• Balance of wholesome & indulgent: We use coconut sugar as a less‑refined sweetener, butter in the dough, eggs for richness—so you get indulgence without going overboard.
• Make‑ahead friendly: The filling can be made ahead; the dough can be prepped; they’re ideal for baking ahead or freezing for later.
• Versatile treat: Serve them as dessert, snack, or even pack in lunchboxes. They work both casual and festive—Chef Ina Garten’s mantra: “comfort food with finesse.”

Ingredients

Below are the ingredients for approximately 12–14 empanadas (adjust as needed):

For the Filling:

• 2 cups pumpkin puree (homemade or canned)
• ½ cup coconut sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 tablespoon unsalted butter

For the Dough:

• 1½ cups whole‑wheat flour (~225 g)
• 1½ cups all‑purpose flour (~200 g)
• 2 tablespoons coconut sugar
• ¼ teaspoon salt
• 1 cup unsalted butter (~226 g), cold, cubed
• 2 eggs, whisked
• 1 tablespoon milk

For the Egg Wash & Finishing:

• 1 egg, whisked (for egg wash)
• Sugar (or coconut sugar) for sprinkling

Instructions

Follow these steps to bring it all together:

Step 1: Make the Pumpkin Filling

• In a medium saucepan, melt the unsalted butter over medium‑low heat.
• Add the pumpkin puree, coconut sugar, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and salt.
• Cook on low heat, stirring often, until the mixture thickens slightly and becomes a rich caramel‑colour and smooth consistency—about 10‑12 minutes.
• Remove from heat and let the filling cool to room temperature (this makes it easier to handle when filling the dough).

Step 2: Make the Dough

• In a large mixing bowl, whisk together the whole‑wheat flour, all‑purpose flour, coconut sugar, and salt.
• Add the cold cubed butter and use a pastry cutter (or your fingers) to cut the butter into the flour mixture until it resembles coarse crumbs with some pea‑sized butter pieces.
• In a separate small bowl, whisk the two eggs and the milk together.
• Add the egg‑milk mixture to the flour/butter mixture and stir until a dough comes together. You may need to use your hands to finish bringing it together—don’t over‑work it to keep it tender.
• Turn the dough onto a lightly floured surface and knead gently 1‑2 minutes, then wrap in plastic wrap and chill in the fridge for at least 30 minutes. Chilling helps the butter firm up and makes rolling easier.

Step 3: Assemble & Bake (or Fry)

• Preheat your oven to 375 °F (190 °C) if baking. If frying is a preferred method, heat vegetable oil to ~350 °F (175 °C) in a deep skillet.
• On a lightly floured surface, roll the chilled dough to about ⅛‑inch thickness (or desired thickness) and cut out circles (6‑7″ diameter or size of your preference).
• Place a heaping tablespoon (or slightly more) of the pumpkin filling on one half of each dough circle, leaving a margin around the edge.
• Fold the dough over the filling to form a half‑moon shape and press the edges to seal. You can crimp with a fork or pinch and fold decoratively by hand.
• Place the assembled empanadas on a parchment‑lined baking sheet (if baking) or carefully place in hot oil (if frying). Brush the tops with the egg wash and sprinkle sugar (or coconut sugar) on top.
• If baking: bake for ~20‑25 minutes or until the pastry is golden brown and set. If frying: fry until golden brown on both sides (about 1‑2 minutes per side, adjusting with size/thickness), then drain on a wire rack or paper towel. Sources describe a rolled out pastry with spiced pumpkin filling as a handheld treat. :contentReference[oaicite:0]{index=0}
• Allow the empanadas to cool slightly before serving—this helps the filling set and prevents burns.

How to Serve

Here are a few serving ideas:

• Serve warm, directly from the oven or fryer, with a side of whipped cream or vanilla ice‑cream for dessert.
• Sprinkle a bit more cinnamon or powdered sugar on top before serving for a finishing touch.
• For a snack or lunchbox treat, let them cool, wrap individually and serve with a warm beverage like spiced tea or coffee.
• For festive occasions, garnish with toasted pumpkin seeds (pepitas) and a drizzle of maple syrup or honey for extra flair.

Variations & Pro Tips

• Vegan version: Replace butter in the filling and dough with a plant‑based alternative, use a flax‑egg (1 Tbsp ground flax + 2½ Tbsp water) instead of eggs and use plant‑based milk.
• Gluten‑free option: Use a gluten‑free flour blend instead of the flours listed, and adjust binding (maybe add 1 Tbsp chia or flax seed meal). There are low‑carb versions of pumpkin empanadas showing how to adapt. :contentReference[oaicite:1]{index=1}
• Different pastry style: Instead of a dense butter‑based dough, you could use puff pastry or a pre‑made dough for convenience—but homemade adds more flavor and control.
• Sweetened differently: The recipe uses coconut sugar, but you could use maple syrup, honey or even brown sugar—adjust taste accordingly.
• Spice variations: You could add a pinch of ginger, cardamom, or even a hint of chili for warmth. One blog describes pumpkin empanadas as “a smooth, soft and gently spiced filling.” :contentReference[oaicite:2]{index=2}
• Freezer prepping: Assemble the empanadas, freeze on a tray until solid, then store in freezer bags. When ready to bake, add a few minutes to bake time and brush cold pastries with egg wash before baking.

Storage & Make‑Ahead Tips

• Filling ahead: You can make the pumpkin filling ahead of time (up to 2–3 days refrigerated in an airtight container). Cooling it thoroughly before filling the dough will improve handling.
• Dough ahead: The dough can be prepared, wrapped and chilled in the fridge overnight. Bring to room temperature slightly before rolling.
• Unbaked empanadas freezing: After assembling, place on a tray until firm, then transfer to a freezer bag. When ready, bake from frozen—add ~5–8 minutes to bake time.
• Storing baked empanadas: Once baked, store in an airtight container at room temperature for up to ~2 days. Reheat in a 325 °F (160 °C) oven for ~5 minutes to restore warmth and slightly crisp exterior.

Nutrition & Health Considerations

Here are some nutrition and health‑benefit notes about these empanadas—and how to keep them on the “better‑treat” side. Note: values will vary depending on size, ingredients and whether baked or fried.

Health and safety tips:

• Be careful when handling hot pastries or oil (if frying). Let empanadas rest briefly after baking/frying to avoid burning the mouth.
• If frying, use a thermometer to keep oil at safe frying temperature (~350 °F/175 °C) to reduce excessive oil absorption and ensure proper cooking.
• For portion control: these are treats—enjoy one or two alongside lighter sides (fresh fruit, yogurt) to balance richness.
• For dietary restrictions: If you’re reducing added sweeteners, try using less coconut sugar or using natural sweeteners like maple syrup; if dairy‑free, substitute dairy butter with plant‑based butter alternative.

10 Detailed FAQs

1. Can I use canned pumpkin puree or must I use fresh?
   Yes—you can absolutely use canned pumpkin puree (unsweetened) to save time. If using fresh, cook and mash your pumpkin first. Many recipes for pumpkin empanadas use canned. :contentReference[oaicite:4]{index=4}
2. Should I bake or fry the empanadas?
   Either is fine. Baking gives a lighter, less oily outcome, while frying gives a richer texture. Choose based on preference and equipment.
3. How do I prevent the dough from breaking when folding?
   Chill the dough before rolling, roll it uniformly thin (~⅛″), avoid over‑filling, leave margin around edges and seal firmly (fork crimp or hand pinch). One blog emphasizes letting filling cool and rolling carefully. :contentReference[oaicite:5]{index=5}
4. Can I make these gluten‑free?
   Yes, substitute with a gluten‑free flour blend and adjust binding (maybe add an egg or flax meal). There are low‑carb versions of pumpkin empanadas that adapt the dough accordingly. :contentReference[oaicite:6]{index=6}
5. How far ahead can I prepare the filling or dough?
   The filling can be made ahead and refrigerated for a couple days; the dough can be prepared ahead and chilled overnight. Assembled unbaked empanadas can even be frozen for future baking.
6. Can I reduce the sweetener further?
   Yes. The recipe uses coconut sugar but you can reduce the amount or swap for a lower‑glycemic sweetener (maple syrup, honey, monk fruit) depending on diet. The flavor will change slightly, so taste‑test your filling.
7. Are there savory versions of pumpkin empanadas?
   Absolutely. You could omit the spices and sweetener and fill with spiced pumpkin mixed with savory ingredients (cheese, herbs) then serve as snack or appetizer.
8. What size should I make each empanada?
   That’s open to preference. Commonly dough circles of ~6–7 inches diameter yield ~12–14 empanadas with this quantity of dough/filling. Adjust size/number according to your batch.
9. How do I store leftover empanadas?
   Store in an airtight container at room temperature for up to ~2 days (if baked). For longer storage, refrigerate up to ~4 days or freeze. Reheat in oven to restore texture.
10. What’s the best way to serve them warm?
    Serve fresh out of the oven or fryer if possible. If reheating, pre‑heat oven to ~325–350 °F and warm for 5–10 minutes until pastry is crisp and filling warmed through.

Final Thoughts

In the spirit of Chef Ina Garten: “Simple ingredients done well become something you’ll remember.” These Pumpkin Empanadas deliver exactly that—warm spiced filling, tender pastry, and just a touch of indulgence. With a little attention to dough texture, filling thickness, and baking (or frying) technique, you’ll create a treat that’s both comforting and elevated.

Whether you serve them in a cozy autumn evening, at a holiday gathering, or simply as a weekend baking project, these empanadas will earn smiles. So roll out the dough, simmer the pumpkin filling, seal the edges and let that golden pastry shine. 🎉

Enjoy your baking adventure and may these become a favorite in your recipe collection! 🍂