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Authentic Mexican Pumpkin Empanadas (Empanadas de Calabaza) with Soft, Flaky Dough

Close-up of golden baked pumpkin empanadas, one cut open revealing the bright orange pumpkin filling.
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Make traditional Mexican pumpkin empanadas, Empanadas de Calabaza, featuring a sweet, spiced pumpkin filling wrapped in soft, flaky homemade dough. These are perfect for fall gatherings or as a comforting dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/2 cup ice water, plus more if needed
  • 1 15-ounce can pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 2 tablespoons granulated sugar (for sprinkling)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into two flat discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
  2. Make the Filling: Combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, cloves, nutmeg, cornstarch, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring constantly, for 5 to 7 minutes until the mixture thickens slightly and most of the excess moisture evaporates. Remove from heat and let the filling cool completely.
  3. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough until it is about 1/8 inch thick. Use a 4-inch round cutter to cut out circles.
  4. Fill and Seal: Place about 1 tablespoon of the cooled pumpkin filling onto the center of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal, or use a traditional repulgue technique. Place the sealed empanadas on the prepared baking sheets.
  5. Bake: In a small bowl, whisk the egg with the milk to create an egg wash. Brush the tops of the empanadas lightly with the egg wash and sprinkle evenly with the remaining 2 tablespoons of sugar.
  6. Bake for 18 to 22 minutes, or until the crusts are golden brown. Let the baked pumpkin empanadas cool slightly on the baking sheet before serving.

Notes

  • If you prefer fried empanadas, heat 2 inches of neutral oil in a deep skillet to 350°F (175°C). Fry the sealed empanadas in batches for 2 to 3 minutes per side until golden brown, then drain on paper towels and toss immediately with cinnamon sugar.
  • For an authentic flavor, substitute 1/4 cup of the granulated sugar in the filling with piloncillo (Mexican brown sugar), grated or crushed.
  • You can make the dough up to two days ahead and keep it refrigerated.

Nutrition

Find it online: https://tastethisplate.com/pumpkin-empanadas-recipe-empanadas-de-calabaza/