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.

THIS RECIPE IS SPONSORED BY WEWALKA.

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.

Want more pumpkin ideas? Try making two of my favorite drinks– pumpkin spice latte (with real pumpkin!) and pumpkin spice hot chocolate.

Wewalka Pizza Dough Makes Perfect Empanadas

Last spring, we packed our bags and moved to Kentucky.

At first, I was a little nervous that I wouldn’t be able to find my favorite dough, because we’re in a smaller town than before, with fewer grocery options.

However, a recent trip to my (now) local Kroger made me breathe a sigh of relief when I spotted what I was looking for– Wewalka’s Classic Pizza Dough. 

Wewalka’s dough is high-quality— without hydrogenated oils or artificial colors– and is delicious and incredibly easy to work with.

Once I found their pizza dough, I left skipping out the door with rolls and rolls of it.

Really, so much pizza dough.

We definitely ate a few pizzas that week, but I also started playing with the dough.

And guys, pizza dough makes DELICIOUS pumpkin empanadas. The dough rises and turns golden, making these little hand pies sturdy and easy to handle.

I also like that the dough is flavorful, but isn’t sweet— making it a nice compliment to the sweetened pumpkin filling.

For this pumpkin empanada recipe, you’ll need two rolls of Wewalka’s refrigerated pizza dough.

Want more pizza dough ideas? Try these: Focaccia pizza, campfire pizza, and arugula pizza with roasted grapes.

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.

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.

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!