Pumpkin Empanadas (Mini Hand Pies)

The portable version of pumpkin pie you never knew you needed is sweet and earthy, with just the right amount of spice and flaky pastry. These pumpkin empanadas are mini hand pies perfect for mess free snacking this fall.

Delicious Pumpkin Empanadas |

This recipe was originally published on August 29, 2014, and was republished in September 2020 to add better quality photos, re-test the recipe, and add more helpful tips. The original recipe was made entirely with all-purpose flour and here is how it looked like, if you’re curious.

Pumpkin Empanadas (Hand-Pies)

Fall now seems to be represented by pumpkin spice everything, but what about the pumpkin itself? As the original reason for the seasoning blend, shouldn’t the squash have a chance to shine? Now it does! These cute pumpkin hand pies truly highlight the vegetable in a sweet form and its amazing contrast to the flaky pastry.

Filling the pumpkin hand pies

What are empanadas

Every culture has its dough or pastry wrapped savory parcels. There’s British Cornish pasties, Indian samosas, and all kinds of dumplings from east Asia. Empanadas are the Spanish (and most of South America) version. 

Traditionally savory with meat and vegetables – like these pork empanadas – I though it would be fun to play with a sweet version. Afterall, I did apple enchiladas, why not pumpkin empanadas? It is just a mini hand pie version of the classic American holiday dessert.

How to make pumpkin puree

I like making my own pumpkin puree. I know some people prefer the canned version (it is faster), but I love how easy and tasty fresh puree is. Making homemade pumpkin puree is simple: 

  1. Cut your pumpkin in half lengthwise (we’ll talk about varieties in a minute).
  2. Scoop out the seeds with a large metal spoon. You can save them to roast if you want. 
  3. Place halves cut side down on a foil-lined baking tray.
  4. Bake at 400° F until very soft – 30-40 minutes for most of the small to medium squashes.
  5. Allow to cool until easy to handle.
  6. Scoop out the flesh from the inside of the skin (or just peel away the skin).
  7. Puree the cooked flesh in a food processor until smooth and silky.
Pumpkin empanadas on a tray after baking

Homemade puree can be canned (if you have the materials to do so properly) or it can be frozen for several months. Make a big batch at the start of the season and freeze it in small portions to have available whenever you want it throughout the holidays!

The best pumpkins for puree

The best pumpkins for puree are going to be different that the best ones for savory baking. And they are definitely different than your standard jack-o-lantern pumpkin. There’s a bunch of other information on cooking pumpkins with the pumpkin potato latke recipe, but here are some of my suggestions for puree varieties:

Close-up of baked pumpkin empanadas
  • Sugar Pie Pumpkins: Small, round and sweet. Easy to find and work with.
  • Cinderella Pumpkins: Large, deep orange, and almost custard-like in texture when cooked.
  • Long Island Cheese Pumpkins: The name refers to the shape and color – not the flavor!
  • Hubbard Squash: Really big and green on the outside, but orange and flavorful inside.

The difference between homemade and canned pumpkin puree

Pumpkin hand pies in a bowl

One of the other reasons I like making my own pumpkin puree is because of the lack of preservatives or added sugar. While others find homemade pumpkin puree stringy and harder to work with than store-bought, I think that has more to do with the varieties they choose. My puree always has a silky and creamy texture that works perfectly in all kinds of baked goods.

Delicious Pumpkin Empanadas

Pumpkin Empanadas

These sweet and earthy pumpkin hand pies are made with whole-wheat flour for healthy and mess-free snacking.
4.50 from 2 votes
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 35 small empanadas
Calories: 113kcal
Author: Jovita | Yummy Addiction


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


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!


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.


Serving: 1empanada | Calories: 113kcal | Carbohydrates: 12.8g | Protein: 2g | Fat: 6.2g | Cholesterol: 30.8mg | Sodium: 42.6mg | Sugar: 3.4g
Course: Snack
Cuisine: Spanish
Keyword: pumpkin empanadas, pumpkin hand pies
Nutrition Facts
Pumpkin Empanadas
Amount Per Serving (1 empanada)
Calories 113 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Cholesterol 30.8mg10%
Sodium 42.6mg2%
Carbohydrates 12.8g4%
Sugar 3.4g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.


  • Mummy's Fast & Easy
    September 5, 2014 at 6:41 am

    These look great!
    I’d love to try them myself!5 stars

    • Jovita
      September 8, 2014 at 4:21 pm

      Thanks! Trust me, these are worth a try. 🙂

  • Diana
    October 28, 2014 at 8:34 pm

    I have not tried making this using the filling, but in my country we used meat to filled it in. Gosh, it is so good. Do you have another way of making the dough. I mean an easy way, a substitute for the dough. I will still try it and enjoy it. thank you for sharing this with us.4 stars

    • Jovita
      November 13, 2014 at 9:02 am

      Hi Diana! If you want to make these more quickly, you can use refrigerated pie crust and just cut out the dough for the empanadas with a round cookie cutter. Hope it helps!

  • Sarah
    June 24, 2018 at 6:16 pm

    Hi. I’m Sarah I’m making these empanadas today their Almost like my grandma’s. I added some cinnamon to the dough her’s were soft when she baked them but these are very good I love to try different recipes just to see how they taste. Some are good and other’s are ? thank you for sharing.

    • Jovita
      February 23, 2021 at 8:57 pm

      Thank you so much for the comment, Sarah!

  • Myra Robinson
    January 26, 2019 at 5:46 pm

    These look amazing. Anxious to try them. Can they be frozen?

    • Jovita
      February 23, 2021 at 8:57 pm

      Hi, Myra! Yes, they can be frozen before baking. Freeze assembled empanadas on a baking sheet, then transfer to a freezer bag for storage. After that, you can bake them straight from the freezer adding a few minutes to the baking time. It’s not recommended to freeze these empanadas after they are baked because they can get soggy.

  • Mari
    September 2, 2021 at 1:01 am

    Hello, do you have your old dough recipe with the white flour, sugar mix? Thank you.

    • Jovita
      September 15, 2021 at 9:43 pm

      Hi, Mari! The whole recipe is the same, just use white flour instead of whole wheat flour and regular sugar instead of coconut sugar. 🙂


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