Pumpkin Empanadas (Mini Hand Pies)

These delightful Pumpkin Empanadas are a perfect blend of sweet and savory, making them an ideal treat for fall gatherings or cozy evenings at home. With a rich, spiced pumpkin filling nestled in a buttery, flaky crust, these mini hand pies are not only delicious but also versatile—great as a snack, dessert, or even an appetizer.

Easy to prepare, they’re sure to impress family and friends with their warm, inviting flavors and charming presentation.

Whether you use homemade pumpkin puree or canned, this recipe will guide you to create the perfect autumn-inspired pastry. Enjoy the comforting taste of the season in every bite!

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.

Notes:

Pumpkin Puree: You can use either homemade pumpkin puree or canned. If using fresh pumpkin, roast it beforehand and blend until smooth for the best flavor.

Sugar Alternatives: If you prefer, you can substitute coconut sugar with brown sugar or granulated sugar, adjusting the amount to taste.

Spice Adjustments: Feel free to customize the spices in the filling. Adding a pinch of ginger or allspice can enhance the flavor profile.

Dough Consistency: Ensure the butter is cold when making the dough for a flaky texture. If the dough feels too dry, add a little more milk; if too sticky, incorporate more flour gradually.

Chilling the Dough: Chilling the dough is crucial for easy handling and to achieve a tender crust. Don’t skip this step!

Sealing the Empanadas: Make sure to seal the edges well with a fork to prevent the filling from leaking during baking.

Baking: Keep an eye on the empanadas while baking, as they can brown quickly. Adjust baking time based on your oven’s performance.

Storage: These empanadas can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage. Reheat in the oven for the best texture.

Serving Suggestions: Serve warm, possibly with a dusting of powdered sugar or a drizzle of caramel sauce for an extra treat!

Variations: Feel free to experiment with different fillings, such as apple or sweet potato, for a unique twist on this classic recipe.

Nutrition Facts:

Frequently Asked Questions:

My dough isn’t coming together. What should I do?

If the dough is too dry and isn’t sticking together, add more milk, a tablespoon at a time, until it comes together.

Be careful not to add too much, as this can make the dough too sticky.

Can I freeze the empanadas to bake at a later date?

Yes, you can freeze unbaked empanadas.

Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.

You can bake them straight from the freezer, adding a few extra minutes to the baking time.

Can I use store-bought pumpkin puree instead of homemade?

Yes, you can definitely use canned pumpkin puree for this recipe! Just make sure to choose pure pumpkin puree without added spices or sugars for the best flavor.

What can I substitute for coconut sugar?

If you don’t have coconut sugar, you can substitute it with brown sugar or regular granulated sugar.

The flavor will be slightly different, but it will still work well in the filling and dough.

Can I make the dough in advance?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days.

Just make sure to wrap it tightly in plastic wrap to keep it fresh.

You can also freeze the dough for up to a month; just thaw it in the refrigerator before using.

How can I make these empanadas vegan?

To make the empanadas vegan, you can substitute the butter with a plant-based butter and replace the eggs in the dough with a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water, let sit for a few minutes to thicken).

For the egg wash, you can use a mixture of plant-based milk and a bit of maple syrup for shine.

What can I serve with the pumpkin empanadas?

These empanadas are delicious on their own, but you can serve them with a side of whipped coconut cream, vanilla ice cream, or a drizzle of caramel sauce for a delightful dessert.

They also pair well with a cup of coffee or tea!

How do I know when the empanadas are fully baked?

The empanadas are fully baked when they turn a golden brown color.

Keep an eye on them during the last few minutes of baking, as they can brown quickly.

You can also check the bottom; it should be lightly golden and firm.

What should I do if my dough is too crumbly?

If your dough feels too crumbly and isn’t coming together, try adding another tablespoon of milk or water gradually until it holds together better.

Make sure to knead it briefly to help it come together.

Can I freeze the empanadas before baking?

Yes, you can freeze the empanadas before baking.

Arrange them on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag.

When ready to bake, you can bake them straight from the freezer; just add a few extra minutes to the baking time.

What can I do with leftover filling?

If you have leftover pumpkin filling, you can use it in a variety of ways! It makes a great addition to oatmeal, pancakes, or yogurt.

You can also store it in the refrigerator for a few days or freeze it for later use.

How can I prevent the empanadas from leaking during baking?

To prevent leaks, make sure to seal the edges of the empanadas well by pressing them firmly with a fork.

Additionally, cut slits in the top of each empanada before baking to allow steam to escape, which helps reduce the chances of them bursting.