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Traditional Mexican Pumpkin Empanadas (Empanadas de Calabaza)

Two golden brown pumpkin empanadas dusted with sugar, one cut open to show the vibrant orange pumpkin filling.
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Bake soft, sweet Mexican Pumpkin Empanadas filled with a warmly spiced pumpkin mixture. These handheld pastries are perfect for fall gatherings or as a comforting dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup cold water
  • 1 15-ounce can pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon anise seed, crushed (optional)
  • 1 tablespoon unsalted butter
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup granulated sugar (for sprinkling)

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. In a separate small bowl, whisk the egg and cold water. Gradually add the liquid mixture to the flour mixture, mixing until a shaggy dough forms. Do not overmix.
  3. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour.
  4. Prepare the filling: In a medium saucepan, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and optional crushed anise seed.
  5. Add the 1 tablespoon of butter. Cook over medium heat, stirring often, for about 5 to 7 minutes, until the mixture thickens slightly and excess moisture evaporates.
  6. Remove the filling from the heat and let it cool completely. This step is important for easy assembly.
  7. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Assemble the empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles.
  9. Place about 1 tablespoon of the cooled pumpkin filling onto the center of each dough circle.
  10. Brush the edges of the dough lightly with water or the beaten egg wash. Fold the dough over to form a half-moon shape. Crimp the edges firmly with a fork to seal.
  11. Place the assembled empanadas on the prepared baking sheets. Brush the tops lightly with the remaining egg wash. Sprinkle generously with granulated sugar.
  12. Bake for 20 to 25 minutes, or until the crusts are golden brown.
  13. Let the empanadas cool on the baking sheets for a few minutes before transferring them to a wire rack to cool further.

Notes

  • For a more traditional flavor, substitute the granulated sugar in the filling with piloncillo (Mexican brown sugar), melted down.
  • If you are planning your weekly meals, these freeze well before baking. Place them on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
  • If you are looking into meal planning for the holidays, these are great to make ahead of time.

Nutrition

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