How To Make Mexican Pumpkin Empanadas

To make Mexican pumpkin empanadas, you’ll fill a sweet, spiced pumpkin filling inside a simple masa dough and bake (or fry) them until golden.
 
It’s a beloved treat in Mexican bakeries, especially around the holidays, but you can make Mexican pumpkin empanadas at home anytime the craving hits.
 
If you’ve been wondering how to make Mexican pumpkin empanadas that taste just like the ones from the panadería, the good news is that the process is simpler than it looks.
 
The dough comes together with a few pantry staples, and the pumpkin filling is a warm blend of cinnamon, cloves, and brown sugar.
 
In this post, we’ll walk through how to make Mexican pumpkin empanadas step by step, from roasting the pumpkin to sealing and baking the dough.
 
Let’s get to it.
 

How To Make Mexican Pumpkin Empanadas

Making Mexican pumpkin empanadas comes down to two parts: the pumpkin filling and the dough.
 
Here’s how each one comes together.
 

1. Roast and Mash the Pumpkin

Start by roasting a small sugar pumpkin (or butternut squash if you prefer) at 375°F until the flesh is fork-tender, about 45 minutes.
 
Scoop out the flesh and mash it until smooth, then let it cool slightly.
 
You can also use canned pumpkin puree for a shortcut, just make sure it’s plain pumpkin and not pumpkin pie filling.
 

2. Cook the Pumpkin Filling

In a saucepan, combine the mashed pumpkin with brown sugar, ground cinnamon, a pinch of cloves, and a splash of vanilla.
 
Cook the mixture over medium heat until it thickens and the sugar dissolves, then let it cool completely before filling the empanadas.
 
A thick filling keeps the empanadas from getting soggy.
 

3. Make the Empanada Dough

To make Mexican pumpkin empanadas, you’ll need a dough sturdy enough to hold the filling.
 
Whisk together flour, baking powder, and a little salt, then cut in cold butter (or lard, which is traditional) until the mixture looks crumbly.
 
Add in an egg and enough warm milk to bring it into a soft dough, then knead it gently and let it rest for 20 minutes.
 

4. Fill and Seal the Empanadas

Roll the dough out to about 1/8 inch thick and cut out 4-inch circles.
 
Spoon a couple of tablespoons of pumpkin filling onto one half of each circle, then fold the dough over and press the edges closed.
 
Crimp the edges with a fork to seal them tight, then brush the tops with egg wash and sprinkle with cinnamon sugar.
 

Baking vs. Frying Mexican Pumpkin Empanadas

You can bake or fry Mexican pumpkin empanadas, and both turn out delicious.
 
Here’s how they compare.
 

1. Baking Them

Baking is the lighter (and easier) route.
 
Place the empanadas on a lined baking sheet and bake at 375°F for 20–25 minutes, until they’re golden brown.
 
Baked Mexican pumpkin empanadas come out tender with a slightly crisp crust, and they’re great for making ahead.
 

2. Frying Them

For a crispier, more classic panadería-style empanada, fry them in about an inch of hot oil until golden on both sides.
 
This takes just a few minutes per batch.
 
Frying gives Mexican pumpkin empanadas that delicious crunch, so if you want that bakery feel, this is the way to go.
 

3. Serving and Storing

Let the empanadas cool slightly before serving, then dust with extra cinnamon sugar while they’re still warm.
 
Store leftovers in an airtight container at room temperature for up to three days, or freeze them for up to three months and reheat in the oven.
 

Tips for the Best Mexican Pumpkin Empanadas

A few small tweaks make a big difference when you make Mexican pumpkin empanadas.
 

1. Don’t Overfill the Dough

Too much pumpkin filling makes the empanadas burst open in the oven.
 
Stick to about two tablespoons per circle and leave a small border around the edge for sealing.
 

2. Chill the Filling First

Cold filling is easier to work with and less likely to leak out of the seams.
 
Pop the cooled filling in the fridge for 30 minutes before you start assembling.
 

3. Seal the Edges Well

Press the edges firmly with your fingers or a fork, and if your dough seems dry, brush a little water along the edge before folding.
 
That way, your Mexican pumpkin empanadas stay sealed and hold their shape.
 

So, How Do You Make Mexican Pumpkin Empanadas?

You make Mexican pumpkin empanadas by filling a simple flour-and-butter dough with a spiced pumpkin filling, then baking or frying them until golden.
 
The dough is easy to work with, the filling comes together in one saucepan, and the whole process is friendly enough for a first-time baker.
 
Hope this post has helped you with exploring how to make Mexican pumpkin empanadas and the tips that make them turn out just right.
 
Your kitchen will smell amazing, and your family will be asking for another batch before the first one is gone.