These easy pumpkin empanadas are a twist on the classic Mexican dessert, and are made with pizza dough (instead of empanada dough) and a creamy pumpkin filling.
Who else is unapologetically excited for pumpkin season?
It's not just me, right?
I love everything about pumpkin season-- the crisp fall air, the changing leaves, and of course--
Fall baking!
Fall baking is more exciting than summer baking, because turning on the oven doesn't make your house feel like it's ten million degrees.
And with fall baking on my mind, I've been whipping up batch after batch of these tasty twists on pumpkin empanadas.
These aren't classic Mexican empanadas (a type of hand pie)-- instead, they're a quick and easy version made with pre-made pizza dough and creamy pumpkin filling.
How to Make Empanadas from Pizza Dough
Start by lightly flouring a hard surface (like a large wooden cutting board).
Roll the pizza dough out, and set it on the floured surface.
Next, use biscuit cutters (or circular cookie cutters) to cut circles out of the dough. I use these biscuit cutters.
Set the cut circles on parchment paper. I use the paper that the dough was wrapped in.
Repeat with another sheet of dough, and then set the empanada circles in the fridge.
Want more pizza dough ideas? Try these: Focaccia pizza, campfire pizza, and arugula pizza with roasted grapes.
Make the Filling for Pumpkin Empanadas
Next, blend together pumpkin purée, an egg, spices, plain Greek yogurt, a little cream cheese, and maple syrup.
Take the empanada dough out of the fridge, and begin filling the empanadas.
Want more pumpkin ideas? Try making two of my favorite drinks-- pumpkin spice latte (with real pumpkin!) and pumpkin spice hot chocolate.
How to Make Pumpkin Empanadas
Place about one tablespoon of filling in the center of each circle, fold the circle in half, and crimp it shut.
I use the back of a spoon or fork to crimp my empanadas.
Brush the empanadas with a beaten egg, sprinkle with sugar, and bake until golden.
Try swapping homemade pumpkin purée for canned! Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!
Can I Skip the Dairy?
Yes, you can!
I like adding the yogurt and cream cheese to these pumpkin empanadas, but if you leave it out the filling will be similar to a classic pumpkin pie filling.
Can I Make These Ahead of Time?
Yes!
The pumpkin empanadas definitely taste their absolute best right out of the oven, but they keep incredibly well.
These will last for several days in the fridge or can be frozen for later.
Since I made quite a few batches of pumpkin empanadas for testing, we've been reheating frozen mini pumpkin hand pies for snacks, and they're still delicious.
Serve these fall pastries as a dessert at your next party, as a breakfast pastry, or whenever you feel the urge to eat more pumpkin!
Pumpkin Empanadas
Ingredients
- 2 sheets pizza dough This recipe is based on rectangular-shaped dough-- if your dough is pre-formed as a circle, you may get fewer empanadas per sheet of dough.
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 eggs, divided
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg, freshly ground
- 1 ounce cream cheese
- ¼ cup Greek yogurt, plain (whole milk)
- 2 tablespoon maple syrup
- 2 teaspoons sugar
Instructions
- Preheat oven to 400°F.
Prepare Empanada Dough:
- Prepare surface for cutting dough:Lightly flour a large cutting board or other hard work surface. Unroll the pizza dough, and lay it directly on the floured surface.Alternatively, line a hard work surface with parchment paper.
- Line a baking sheet with parchment paper.
- Use a 4 ½" or 5" circle cookie or biscuit cutter to cut 6 circles out of the dough. Place each circle onto the parchment paper as you go.Tip: If you're having trouble cutting through the dough, make sure you're cutting on a very hard surface (like a wood cutting board). The cutters may struggle to cut on a plastic surface.Repeat with the second roll of pizza dough and a second baking sheet. You should have twelve dough circles.Place the dough circles in the fridge.
Fill Empanadas:
- Add pumpkin, 1 egg, cinnamon, nutmeg, cream cheese, yogurt, and maple syrup to a blender basin, and blend until smooth.Tip: Use a small blender if possible. Some large blenders may struggle to blend the small amount of pumpkin filling. Alternatively, soften cream cheese for 15-20 seconds in the microwave, and whisk by hand or with an electric mixer until smooth.
- Remove empanada dough from the fridge.
- Add about 1 tablespoon of the pumpkin filling to the center of each dough circle. Fold the dough in half, and press down with your fingers to close the empanadas. Next, use the back of a spoon, or the tines of a fork, and press down on the edges of the empanadas to seal them.Tip: Pizza dough will poof up more while baking than empanada dough (more like a calzone), so sealing the empanadas is more about closing them very carefully than creating a decorative pattern.
- Beat the remaining egg in a small bowl. Next, brush the tops and edges of each empanada with the beaten egg, paying special attention to the sealed opening. (The egg will help seal them shut.) Sprinkle the tops of the empanadas with sugar.
- Bake for 18-20 minutes, or until golden. Serve warm or at room temperature.
- Make Ahead / Refrigerate:Loosely wrap the empanadas in aluminum foil, and store them in the fridge for up to 3-4 days.Make Ahead / Freeze:Tightly wrap the empanadas in plastic wrap, and then put them in an airtight container. Use within 1 month. Reheat by microwaving in 1-minute bursts for 2-3 minutes, or baking at 300°F until hot.
Rose says
I made these and my family loved them! I even froze a batch for later 😁
Sarah Trenalone says
Yay!! Thanks for letting me know! I’m so glad you loved 🙂
Lisa says
Sarah, I really appreciate the shortcut of using this pizza dough for your beautiful empanadas. I've gone the other route of making homemade dough and for as busy as I am, I'd rather just skip that step and make it easier on myself. Wewalka is a fantastic brand, too. These pumpkin empanadas will be perfect for my cousin's annual "Welcome Fall" party coming up this weekend. I will have to bring a few batches I think! Thank you.
Sarah Trenalone says
Yay I’m so glad you like the idea (and Wewalka!!). Definitely let me know if you try them! 😁
Julie Menghini says
I just love baking, especially in the fall. Love that you've made a beautiful empanada with pre-made dough. I'll be looking for this brand. I can tell how well they baked up for you and your instructions have made them look so straightforward!
Dana says
Totally loving this spin on empanadas, Sarah! Not to mention, it's refreshing to have a unique use for pumpkins this time of year. So many of the same pumpkin recipes circulate. I was super pumped when I saw these jam-packed gems. So cozy!
Sarah Trenalone says
Aw thank you Dana! I’m glad you loved them!
Trish Bozeman says
YES! Like tiny little pumpkin pies but WAAAY easier to make. That Wewalka pizza dough has got to happen in our house! We started making pizza with the kiddo a few weeks back and he's hooked.