Pumpkin Empanadas (Mini Hand Pies)
Pumpkin Empanadas are a nostalgic autumn treasure—golden, flaky little hand pies filled with warmly spiced pumpkin and the aroma of fall baked right into every bite.
Inspired by traditional Latin American holiday pastries, these mini empanadas offer a beautiful balance of rustic simplicity and comforting sweetness. The velvety pumpkin filling, slow-cooked with cinnamon, nutmeg, and cloves, melts into a buttery whole-wheat pastry that feels both homey and elegant.
Whether shared at family gatherings, served at festive celebrations, or enjoyed with a quiet cup of coffee, these empanadas capture the heart of the season in a perfect handheld treat.
Why People Will Love Pumpkin Empanadas (Mini Hand Pies) Recipe
A comforting taste of fall — Each bite carries the warm, nostalgic flavors of cinnamon, nutmeg, and cloves, evoking memories of cozy kitchens and changing seasons.
Perfectly balanced sweetness — The pumpkin filling is gently sweetened, allowing the natural richness of the pumpkin and spices to shine without overwhelming the palate.
A beautiful blend of textures — The contrast between the flaky, buttery crust and the velvety pumpkin center makes every bite deeply satisfying.
Handheld and shareable — These mini empanadas are easy to serve, gift, or bring to gatherings, making them a treat that brings people together.
Wholesome ingredients — The use of whole wheat flour, real pumpkin, and natural spices gives this dessert a homemade authenticity you can feel good about.
A festive holiday favorite — With their golden color and warm aroma, pumpkin empanadas capture the essence of seasonal celebrations, from autumn harvests to winter gatherings.
Simple yet soulful — Behind the easy steps lies a recipe full of heart, tradition, and the timeless joy of baking something special for the people you love.
Key Ingredients:
Pumpkin Purée — The heart of the filling, bringing a naturally sweet, earthy richness that anchors the warm autumn spices. Its creamy texture creates a soft, comforting center in every bite.
Warm Spices (Cinnamon, Nutmeg, Cloves) — These traditional fall spices infuse the filling with depth, warmth, and a nostalgic aroma that instantly evokes cozy holiday memories.
Coconut Sugar — A gentle, caramel-kissed sweetness that enhances the pumpkin without overpowering it, adding subtle complexity to both the filling and the dough.
Whole Wheat & All-Purpose Flour Blend — This combination creates a dough that is sturdy yet tender: wholesome, flavorful, and perfectly flaky once baked.
Cold Unsalted Butter — Essential for a golden, crisp, layered pastry. Its cold firmness melts during baking, creating delicate pockets of flakiness.
Fresh Eggs & Milk — These add richness, structure, and a beautiful sheen to the empanadas, ensuring the dough is tender and the tops bake to a glossy golden finish.
Red Currants or Granulated Sugar for Sprinkling — A final touch of sparkle and sweetness that enhances the presentation and adds a delicate crunch with each bite.
Expert Tips:
Chill the dough for true flakiness
Cold butter is what creates those delicate, flaky layers. Keeping the dough chilled—both before rolling and again before baking—ensures the butter melts in the oven, not in your hands, producing a crisp and tender crust.
Cook the pumpkin filling low and slow
Allowing the filling to gently thicken on low heat deepens the flavor, evaporates excess moisture, and prevents soggy empanadas. The darker the filling becomes, the richer and more caramelized the final result will taste.
Balance sweetness with spice
Pumpkin varies in sweetness, especially if using homemade purée. Taste the filling before assembling and adjust the sugar and spices to create a warm, well-rounded flavor that suits your palate.
Roll the dough evenly
A consistent thickness—around ⅛ inch—ensures even baking and prevents thin spots from leaking. Rotate the dough as you roll to maintain symmetry and prevent sticking.
Don’t overfill the empanadas
It’s tempting to add more filling, but too much can cause the pies to burst open as they bake. A modest spoonful creates the perfect ratio of creamy filling to flaky crust.
Seal with intention
Pressing firmly with a fork not only closes the edges but also creates a decorative pattern. For extra security, lightly brush the edges with water or egg before sealing.
Use slits to prevent bursting
A small cut on top allows steam to escape, keeping the empanadas intact and helping the crust bake to a beautiful golden finish.
Bake on the upper rack
Positioning the empanadas slightly higher in the oven promotes even browning and prevents the bottoms from overcooking before the tops color.
Let them cool before handling
Cooling helps the filling set and the crust firm up, making each empanada easier to pick up and ensuring the flavors are more balanced when eaten.
Pumpkin Empanadas (Mini Hand Pies)
Ingredients
For the filling:
2 cups pumpkin puree , homemade or canned
1/2 cup coconut sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon unsalted butter
For the dough:
1 1/2 cups (225g) whole wheat flour
1 1/2 cups (200g) all-purpose flour
2 tablespoons coconut sugar
1/4 teaspoon salt
1 cup (226g) unsalted butter , cold, cut into cubes
2 eggs , whisked
1 tablespoon milk
For the egg wash:
1 egg , whisked
sugar for sprinkling
Instructions
The filling:
In a medium saucepan, melt the butter over medium-low heat.
Stir in the pumpkin puree (I used homemade), brown sugar, cinnamon, nutmeg, cloves, vanilla, and salt and cook on low heat, stirring often, until the sugar has completely dissolved and the mixture becomes thick and darker in color.
Taste for sugar and spices and adjust to your taste, if necessary.
Remove from heat and let cool to room temperature.
The dough:
Add both flours, coconut sugar, and salt in a large bowl and mix until combined.
Add the butter and use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles crumbs.
Pour whisked eggs and a tablespoon of milk into the butter/flour mixture and mix thoroughly.
Alternatively, you can do the dough in a food processor.
Gather the dough into a ball. If it doesn’t stick together, add another tablespoon of milk until a ball can be formed.
Knead the dough on a floured surface for a few minutes (add more all-purpose flour as you knead, if it’s extremely sticky).
Form the dough into 4 balls, wrap in plastic wrap and place in the refrigerator to chill for around 30 minutes.
A chilled dough is easier to handle.
Line a baking sheet with parchment paper.
Assembling the empanadas:
Work with one dough ball at a time (keep the others refrigerated till ready to use). On a floured surface roll out the dough into a thin sheet.
Cut out desired size circles for empanadas (I did 4-inch / 10cm circles as I like my empanadas smaller), re-rolling scraps.
Add a dollop (or more, if your circles are large) of filling in the center of each circle, fold over, creating a half-moon shape, and using a fork, press edges together to seal empanada.
Transfer to a baking sheet.
Continue with the remaining dough.
Refrigerate the empanadas for about 30 minutes or until ready to bake.
Preheat oven to 350 degrees F.
Use a paring knife to cut slits on the top of each pie to allow steam to escape and avoid leaks during baking.
Brush each empanada with whisked egg and sprinkle with sugar.
Bake for about 20-25 minutes, or until the empanadas are golden brown (watch carefully as they can burn quickly).
Remove from the oven and let sit for a minute or two before transferring to a wire rack to cool completely.
Enjoy!
Tips:
This recipe can be made entirely with all-purpose flour (that’s how I first made it a few years ago). Just substitute 1 1/2 cups whole wheat flour with the same amount of plain flour (so it will be 3 cups of flour in total for this recipe).
You can check out the image of how the all-purpose version of these pumpkin empanadas looks like at the beginning of the post.
Important Notes When Making Pumpkin Empanadas (Mini Hand Pies)
Pumpkin moisture matters
Not all pumpkin purées are the same—some are thicker, others more watery. A wetter purée will require a longer cook time to reduce excess moisture. Thickening the filling properly is essential for preventing soggy empanadas.
Spice levels are personal
The warmth of cinnamon, nutmeg, and cloves can vary widely between brands. Don’t hesitate to adjust the spices; the filling should taste balanced and fragrant before it ever touches the dough.
Whole wheat flour affects texture
The blend of whole wheat and all-purpose flour creates a hearty, rustic crust. If you prefer a softer, more tender pastry, increase the all-purpose flour and decrease the whole wheat slightly.
Temperature control is key
Cold dough and a hot oven are the perfect combination for flaky pastry. Work quickly when shaping and assembling, and refrigerate the empanadas anytime the dough begins to soften.
Seal with care
A tight seal prevents the filling from leaking out during baking. Press firmly around the edges, and ensure no pumpkin mixture touches the seam—moisture can weaken the seal.
Chill before baking
Allowing the assembled empanadas to rest in the refrigerator helps the dough firm up, ensuring clean edges, minimal leaks, and beautifully layered texture.
Baking time may vary
Oven temperatures, thickness of dough, and size of empanadas 모두 ảnh hưởng đến thời gian nướng. Watch closely near the end—these small pies can turn golden very quickly.
Flavor deepens as they cool
Like many spiced desserts, the warm spices in the filling continue to bloom as the empanadas rest. They are delicious warm, but even more flavorful once fully cooled.
How to Enjoy Pumpkin Empanadas After Cooking
Let them cool just slightly for the perfect bite
Fresh from the oven, the empanadas are incredibly hot inside. Allow them to rest for a few minutes so the filling can settle, the flavors can deepen, and the crust becomes perfectly crisp while still warm and soft inside.
Enjoy them warm for maximum comfort
Warm pumpkin empanadas deliver full, aromatic notes of cinnamon, nutmeg, and cloves, all wrapped in a flaky, buttery shell. This is the moment when every texture—from the golden crust to the velvety filling—is at its most harmonious.
Pair with a cozy drink
These hand pies shine even brighter with a warm beverage:
- hot chocolate with cinnamon
- a spiced chai latte
- strong black coffee
- or a warm mug of apple cider
The warmth of the drink enhances the spices and turns a simple dessert into a full sensory experience.
Add a finishing touch (optional but divine)
Consider dusting the empanadas lightly with powdered sugar or cinnamon sugar right before serving. For a decadent twist, drizzle them with warm caramel or dip them into dulce de leche.
Savor the textures slowly
Take a moment to appreciate the contrast—the crisp edges, the buttery layers of pastry, the soft pumpkin center. Each bite offers a small moment of comfort that deserves to be enjoyed mindfully.
Serve as part of a festive spread
These mini pies fit beautifully on a holiday table, dessert board, or brunch buffet. Their size makes them ideal for sharing and easy for guests to pick up and enjoy without utensils.
Enjoy them chilled for a different experience
Though warm is traditional, chilled empanadas take on a firmer texture and a more pronounced sweetness. The spices become bolder, and the pumpkin filling becomes satisfyingly dense and creamy.
Reheat gently when needed
If enjoying leftovers, warm them in the oven at a low temperature for a few minutes to revive the flakiness. Avoid the microwave—it softens the pastry and takes away the charm of a crisp crust.
Share the joy
Pumpkin empanadas are naturally a sharing dessert. Offer them to family, neighbors, or friends. Their homemade warmth and comforting spices make them a heartfelt gift during the holidays.
Nutrition Facts:
For one pumpkin empanada (assuming the recipe makes 24 mini empanadas).
Calories: 145 kcal | Total Fat: 8.9 g | Saturated Fat: 5.3 g | Monounsaturated Fat: 2.3 g | Polyunsaturated Fat: 0.7 g | Cholesterol: 27 mg | Sodium: 55–85 mg (depending on salt and butter brand) | Total Carbohydrates: 15.8 g | Dietary Fiber: 2.0 g | Sugars: 4.6 g | Protein: 2.5 g
Frequently Asked Questions:
Can I make the pumpkin filling ahead of time?
Yes. The filling actually tastes better after resting because the spices have more time to bloom. You can prepare it up to 3 days in advance, store it in an airtight container in the refrigerator, and bring it to room temperature before assembling the empanadas.
Why does my dough crack or break when rolling it out?
This usually happens when the dough is too cold or too dry. Let it sit at room temperature for 3–5 minutes to soften slightly, or add a teaspoon of milk if it feels crumbly. A well-hydrated dough should be soft, flexible, and easy to roll.
Can I freeze the empanadas before baking?
Absolutely. Assemble the empanadas, place them on a baking tray, and freeze until firm. Once solid, transfer them to a freezer-safe bag. They can be baked straight from frozen—just add 5–7 extra minutes to the bake time.
What can I use instead of whole wheat flour in the dough?
You can replace the whole wheat flour with more all-purpose flour for a softer, more tender crust. For a nuttier flavor, you may also substitute part of the wheat flour with oat flour or finely ground almond flour, but you may need to adjust moisture slightly.
How do I keep my empanadas from leaking during baking?
Leaks usually occur when empanadas are overfilled or not sealed tightly. Leave a clean border around the edges and press firmly with a fork to seal. Refrigerating the assembled empanadas before baking also helps the dough firm up and reduces bursting.
How do I know when the pumpkin filling is thick enough?
The filling is ready when it becomes noticeably darker, glossy, and thick enough to hold its shape on a spoon. If it still looks loose or watery, continue cooking on low heat—excess moisture will cause leaks or soggy empanadas during baking.
Why is it important to chill the dough before rolling it out?
Chilling allows the butter to firm up, which makes the dough easier to handle and prevents it from sticking. More importantly, cold butter creates flaky layers when baked—warm dough leads to a dense, oily crust instead of a crisp one.
My dough feels too sticky—what should I do?
Sticky dough is common when the butter starts softening. Lightly dust your surface with flour and add flour gradually as you knead. Avoid adding too much at once; small amounts will bring the dough together without making it tough.
How much filling should I put in each empanada?
Use less than you think—usually 1 to 1.5 teaspoons for mini empanadas. Overfilling is the number-one cause of splitting, leaking, and uneven baking. Leaving room around the edges ensures a clean, secure seal.
Why do I need to cut slits on top of the empanadas?
The slits act as steam vents. Without them, steam gets trapped inside and can force the empanadas open during baking, causing leaks. A small slit not only prevents bursting but also helps the pastry bake evenly and develop a golden, crisp finish.