Punchy Pumpkin Empanadas
Make these Punchy Pumpkin Empanadas for a warm, spiced fall treat with a touch of cayenne heat. Simple to bake, perfect for holidays or cozy nights at home.
When the fall season rolls in, I find myself craving recipes that capture the flavor of pumpkin without being too sweet or heavy. These Punchy Pumpkin Empanadas hit that perfect middle ground. They are flaky, warm, and filled with spiced pumpkin that feels comforting yet exciting.
I first made these on a chilly October evening, and my family devoured them before I even sat down. The blend of cinnamon, nutmeg, and a hint of cayenne gives the filling a little kick, while the buttery pastry keeps every bite soft and rich. They are the kind of treat that disappears fast, especially when served warm with coffee.
Since that night, these empanadas have become a family favorite. Whether for Thanksgiving dessert, afternoon snacks, or a cozy weekend bake, they never disappoint. They bring together everything I love about fall baking, with a little punch of flavor that keeps people talking.
Questions You May Have About This Recipe
Can I use canned pumpkin puree?
Yes. Canned pumpkin works great. Just make sure it is pure pumpkin and not pie filling.
Can I make these ahead of time?
Yes. You can prepare the filling and dough in advance, then assemble and bake the next day.
Can I freeze them?
Yes. Baked empanadas freeze very well. Reheat in the oven until warm and crisp again.
Do I need to use an empanada press?
No. You can seal the edges with a fork. It works perfectly.
Can I make them spicy?
Yes. Add a small pinch of cayenne pepper or chili powder to the filling for a touch of heat.
What You Need to Make Punchy Pumpkin Empanadas
For the Dough:
2½ cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
⅓ cup cold water
1 egg for brushing
For the Filling:
1 cup pumpkin puree
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon vanilla extract
How to Make Punchy Pumpkin Empanadas
In a large bowl, mix flour, salt, and sugar. Cut in the cold butter until the texture looks crumbly.
Add cold water slowly and stir until the dough forms. Wrap and chill for 30 minutes.
In another bowl, combine pumpkin puree, brown sugar, spices, salt, and vanilla. Mix until smooth.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Roll out the dough on a floured surface and cut circles about 4 inches wide.
Spoon a small amount of filling into the center of each circle. Fold over and seal the edges with a fork.
Brush with beaten egg for a golden finish.
Bake for 20 to 25 minutes or until golden brown.
Cool slightly before serving.
Tips
Chill your dough before rolling to keep the texture flaky.
Brush the tops with egg wash and sprinkle a little sugar before baking for extra shine.
Try serving with a drizzle of caramel or a scoop of vanilla ice cream.
For a savory twist, add a pinch of smoked paprika to the filling.
Store leftovers in an airtight container and warm them up in the oven before serving.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were a huge hit at our family gathering. The flavor balance was perfect.” Brenda K.
⭐️⭐️⭐️⭐️ “I love how easy these are to make. The hint of cayenne really makes them stand out.” Marjorie L.
⭐️⭐️⭐️⭐️⭐️ “Such a cozy fall treat. They tasted like pumpkin pie in a handheld form.” Nancy R.
⭐️⭐️⭐️⭐️ “I froze a batch and reheated them later. They turned out just as good.” Helen M.
⭐️⭐️⭐️⭐️⭐️ “Light, flaky, and full of flavor. Everyone asked for the recipe.” Joan D.
Printable Recipe
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Punchy Pumpkin Empanadas
Flaky pastry filled with warm, spiced pumpkin and a touch of cayenne for a fall dessert that is both comforting and bold.
Ingredients
- For the Dough
- 2½ cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- ⅓ cup cold water
- 1 egg for brushing
- For the Filling
- 1 cup pumpkin puree
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix flour, salt, and sugar. Cut in the cold butter until the texture looks crumbly.
- Add cold water slowly and stir until the dough forms. Wrap and chill for 30 minutes.
- In another bowl, combine pumpkin puree, brown sugar, spices, salt, and vanilla. Mix until smooth.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface and cut circles about 4 inches wide.
- Spoon a small amount of filling into the center of each circle. Fold over and seal the edges with a fork.
- Brush with beaten egg for a golden finish.
- Bake for 20 to 25 minutes or until golden brown.
- Cool slightly before serving.
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