Sweet pumpkin and cream cheese empanadas combine flaky homemade pastry with a creamy spiced filling.
There’s something deeply satisfying about biting through golden, cinnamon-sugar-dusted pastry into a filling that balances earthy pumpkin with tangy cream cheese. These empanadas deliver all the cozy warmth of fall baking without the fuss of pie assembly, and the homemade dough, made with cold butter and hand-mixed until crumbly, bakes up impressively flaky. The filling itself comes together in minutes, whisked smooth with cinnamon, nutmeg, and a hint of vanilla, then sealed into neat half-moons that hold their shape beautifully in the oven.
You’ll make 16 empanadas from this batch, which means plenty to share or freeze for later. The dough requires an hour of chilling to develop proper flakiness, and a brief 15-minute freeze before baking helps the shaped pastries keep their structure. Once baked, the cinnamon-sugar topping adds a sweet, crunchy finish that makes these as appealing at room temperature as they are fresh from the oven.
What You Need for Sweet Pumpkin and Cream Cheese Empanadas
This recipe splits into two main components: a rich, spiced filling and a butter-based pastry dough that bakes up tender and flaky.
- Pumpkin puree – provides the earthy, autumnal base for the filling and keeps the texture smooth.
- Cream cheese – adds tangy richness and a creamy consistency that balances the pumpkin.
- Ground cinnamon and grated nutmeg – warm spices that give the filling its signature cozy flavor.
- Vanilla extract – rounds out the spice notes with a subtle sweetness.
- Brown sugar – sweetens the filling and adds a hint of molasses depth.
- Egg – binds the filling ingredients together and contributes to the creamy texture.
- All-purpose flour – forms the structure of the pastry dough.
- Unsalted butter, very cold – creates the flaky layers in the dough when rubbed into the flour.
- Ice water – hydrates the dough just enough to bring it together without making it tough.
- Cane sugar and salt – season the dough and balance the richness of the butter.
- Egg wash – brushed on before baking to give the empanadas a glossy, golden finish.
- Cinnamon-sugar topping – sprinkled over the egg wash for a sweet, crunchy crust.
Filling, Shaping, and Baking: Step-by-Step Empanada Guide
STEP 1: In a medium bowl, whisk together the pumpkin puree, softened cream cheese, ground cinnamon, grated nutmeg, salt, vanilla extract, egg, and brown sugar until smooth and creamy. Set the filling aside.
STEP 2: In a large bowl, whisk together the flour, cane sugar, and salt. Add the very cold cubed butter and quickly rub it into the flour with your hands until it resembles small peas. Sprinkle in 2 tablespoons of ice water and fluff with two forks. Continue adding ice water one tablespoon at a time, fluffing after each addition, until you’ve incorporated 5 tablespoons total. If the dough still looks dry, add more water in half-teaspoon increments until it forms shaggy crumbs.
STEP 3: Turn the dough onto a work surface and gently knead just a few times until it comes together. Divide into two pieces, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Remove one piece from the fridge and let it sit for about 10 minutes. On a generously floured surface, roll out the dough until it’s about 1/8 inch thick. Using a 4-inch cutter or glass, cut out 8 dough rounds and return them to the refrigerator. Repeat with the second disk to get 16 rounds total.
STEP 4: Place about 2 1/2 teaspoons of the pumpkin filling onto the center of each dough round. Moisten the edges with water, fold each round over the filling to make a half-moon shape, then press to seal. Use a fork to crimp the edges firmly, ensuring they are fully closed to keep the filling from leaking during baking.
STEP 5: Line a baking sheet with parchment paper and arrange the assembled empanadas on it. Freeze for 15 minutes to help them hold their shape during baking. While they chill, preheat your oven to 375°F.
STEP 6: Remove the empanadas from the freezer. Whisk together 1 egg with 1 tablespoon water to make the egg wash. Brush each empanada with the egg wash, then mix the cane sugar with ground cinnamon and sprinkle this mixture generously over the tops.
STEP 7: Bake for about 20 minutes, or until puffed and golden brown. Allow them to cool slightly before serving.
Getting Flaky Empanadas and No-Leak Filling
- Keep the butter cold – Warm butter will melt into the flour instead of creating flaky layers, so work quickly and chill the dough rounds after cutting to maintain that cold temperature throughout.
- Crimp the edges firmly – Press the fork tines down with enough pressure to fully seal the dough, not just create a decorative pattern, because any gaps will let the filling leak out during baking.
- Don’t overfill – Stick to 2 1/2 teaspoons of filling per empanada, as too much filling makes it nearly impossible to seal the edges properly and increases the risk of bursting.
- Freeze before baking – That 15-minute freeze isn’t optional, it firms up the butter and helps the empanadas hold their shape instead of slumping or splitting in the oven.
Serving Ideas for Pumpkin Cream Cheese Empanadas
These empanadas work well as a dessert, breakfast pastry, or afternoon snack. Serve them warm with a dusting of powdered sugar or a drizzle of caramel sauce for a more indulgent presentation. They pair nicely with hot coffee, spiced chai, or cold milk. For a brunch spread, arrange them on a platter alongside fresh fruit and yogurt. At room temperature, they make a portable snack with a firmer, crisper crust.
Pumpkin Empanada FAQs and Troubleshooting
Can I use store-bought pie dough for these empanadas?
Yes, store-bought pie dough will work in a pinch and can save you time. Roll it out to 1/8 inch thick, cut your rounds, and follow the same filling and sealing steps. The texture won’t be quite as flaky as homemade, but it’s a solid shortcut.
Is it possible to freeze empanadas before or after baking?
You can freeze them at either stage. To freeze unbaked, assemble and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5 to 7 minutes to the baking time. To freeze baked empanadas, cool completely, then freeze and reheat in a 350°F oven for 15 to 18 minutes.
How do I keep the filling from leaking out?
Seal the edges tightly by pressing firmly with a fork, making sure the tines go all the way through both layers of dough. Moisten the edges with water before folding to help the dough stick, and avoid overfilling—stick to 2 1/2 teaspoons per empanada to give yourself enough room to create a proper seal without stretching the dough.
Can I make the filling or dough ahead of time?
Both components hold well in the fridge. The filling can be made up to 2 days ahead and stored covered. The dough can be wrapped and refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge before rolling.
Are these empanadas best served warm or at room temperature?
They’re delicious either way. Warm empanadas have a softer, more tender pastry and a slightly gooey filling, while room-temperature ones offer a firmer, more portable snack with a crisper crust. It comes down to personal preference and how you plan to serve them.
How to Store and Reheat Empanadas
Store baked empanadas in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8 to 10 minutes until warmed through and the pastry crisps back up. Avoid microwaving, as it will make the dough soggy.
For longer storage, freeze baked empanadas in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat from frozen in a 350°F oven for 15 to 18 minutes, checking for a golden, crisp exterior before serving.
You can also freeze unbaked empanadas after assembling and shaping them. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5 to 7 minutes to the baking time. Both the filling and dough can be made ahead: the filling keeps covered in the fridge for up to 2 days, and the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Sweet Pumpkin And Cream Cheese Empanadas
Ingredients
Equipment
Method
- Combine the pumpkin puree, softened cream cheese, ground cinnamon, grated nutmeg, salt, vanilla extract, egg, and packed brown sugar in a medium bowl. Whisk everything together until the mixture is completely smooth and creamy. Set the filling aside while you work on the dough.
- Whisk the all-purpose flour, cane sugar, and salt together in a large bowl. Add the very cold cubed butter and quickly rub it into the flour mixture with your fingertips until it resembles small peas. Sprinkle in 2 tablespoons of ice water and fluff with two forks. Keep adding ice water one tablespoon at a time, fluffing after each addition, until you have used 5 tablespoons total. If the dough still looks dry, add a little more water in 1/2 teaspoon increments until the dough holds together as shaggy crumbs.
- Turn the dough out onto a work surface and gently knead it just a few times until it comes together into a cohesive mass. Divide the dough into two equal pieces, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. When ready to roll, remove one disk from the fridge and let it rest for about 10 minutes. On a well-floured surface, roll the dough out to approximately 1/8 inch thick. Using a 4-inch round cutter or glass, cut out 8 rounds and return them to the refrigerator. Repeat with the second dough disk to yield 16 rounds total. Keeping the cut rounds chilled ensures the butter stays cold for a flakier bake.
- Place roughly 2 1/2 teaspoons of the pumpkin and cream cheese filling in the center of each dough round. Lightly moisten the edges of the rounds with water, then fold each one over the filling to form a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp all the way around, making sure there are no gaps that could allow filling to escape during baking.
- Line a baking sheet with parchment paper and arrange the shaped empanadas on it in a single layer. Transfer the pan to the freezer and chill the empanadas for 15 minutes to help them hold their shape. Meanwhile, preheat your oven to 375°F (190°C).
- Remove the empanadas from the freezer. Whisk together 1 egg and 1 tablespoon of water in a small bowl to make the egg wash, then brush it evenly over each empanada. In a separate small bowl, stir together the cane sugar and ground cinnamon, then sprinkle the mixture generously over the tops of all the empanadas.
- Bake the empanadas for about 20 minutes, or until they are puffed and deep golden brown. Let them cool for a few minutes before serving. They are wonderful eaten warm, but equally good at room temperature.
