Easy Hot Pumpkin Empanada Recipe

My First Pumpkin Mess

I remember my first time making these. I was so excited. I used a whole can of pumpkin without draining it. What a sticky, orange mess! I still laugh at that. My kitchen looked like a pumpkin exploded.

But you know what? The empanadas still tasted wonderful. This matters because cooking is about joy, not perfection. A little mess means you’re trying. What was your first big kitchen mess? I’d love to hear about it.

Why We Make Them

These aren’t just pastries. They are little warm hugs. The smell of cinnamon and pumpkin baking is pure comfort. Doesn’t that smell amazing? It fills your whole house with love.

Sharing food made by hand connects us. This matters. It says, “I took time for you.” That feeling is more important than any fancy recipe. It’s the real secret ingredient.

Let’s Talk Dough

The dough might seem tricky. But trust me, it’s friendly. Just mix it a little at a time. Your hands are the best tools you have. If it gets sticky, just add a sprinkle of flour.

Shaping the circles is my favorite part. *Fun fact: The word ’empanada’ comes from the Spanish word for ‘wrapped in bread.’* It’s like making little edible pockets. Do you prefer sweet or savory fillings in your hand pies?

The Magic of Waiting

After you mix the filling, set it aside. Let the flavors get to know each other. This waiting time is magic. The sugar and spices blend into the pumpkin. It becomes something new and better.

This is a good lesson for us, too. Good things often need a little rest. While it sits, you can clean up that first mess! Are you a patient cook, or do you like to rush right to baking?

Hot from the Oven

Watch them carefully in the oven. They go from golden to dark fast. I always peek at 15 minutes. When they come out, let them cool just a minute. Then take a bite.

The crust is soft. The filling is sweet and warm. A dollop of whipped cream on top is perfect. It melts just a little. This is best shared with someone you love. That first hot bite is pure happiness.

Ingredients:

Ingredient	Amount	Notes
Pumpkin	30 ounces	For the filling
Granulated sugar	1 cup	For the filling
Brown sugar	4 Tablespoons	For the filling
Salt	½ teaspoon	For the filling
Cinnamon	1 teaspoon	For the filling
Ginger	½ teaspoon	For the filling
Cloves	¼ teaspoon	For the filling
Water	⅔ cup	For the dough
Granulated sugar	½ cup	For the dough
Salt	2 teaspoons	For the dough
Dry yeast	9 teaspoons (4 packets)	For the dough
Baking powder	¼ teaspoon	For the dough
Cinnamon	2 teaspoons	For the dough
All purpose flour	6 cups, divided	For the dough
Vegetable shortening	1 ½ cups	For the dough
Whipped Cream	For garnish	Optional, for serving

Easy Hot Pumpkin Empanadas: A Cozy Kitchen Story

Hello, my dear. Come sit at the table. I want to tell you about my favorite autumn treat. It’s the Easy Hot Pumpkin Empanada. This recipe always reminds me of my own grandma. She would make these on crisp, windy days. The whole house would smell like cinnamon and joy. Doesn’t that sound lovely? Let’s make some memories together.

First, we make the sweet pumpkin heart of our empanadas. Just mix everything in one bowl. The pumpkin, both sugars, and our spices. Let it sit while you work on the dough. This waiting time is important. The flavors get to know each other. I like to imagine them having a little party in the bowl.

Now, for the dough. It’s softer than you might think. Step 1: Grab a big bowl. Put in the warm water, sugar, salt, yeast, baking powder, and cinnamon. Mix it all up until it looks a bit foamy. This means the yeast is waking up! It’s alive and hungry. I still laugh at how magical that seems.

Step 2: Add half the flour, a little at a time. Stir well after each addition. Now, mix in all the shortening. It will look a bit lumpy. That’s perfectly fine. Finally, mix in the rest of the flour. (A hard-learned tip: don’t add all the flour at once. Your arms will get too tired!)

Step 3: You should have a soft, easy dough. Divide it into eight equal balls. This is the fun part. Roll each ball into a circle on a floured surface. If it sticks, just add a tiny bit more flour to your hands. Aim for a small plate size. What’s your favorite shape to roll dough into? Share below!

Step 4: Spoon the pumpkin filling into the center of each circle. Don’t overfill them. Fold the dough over to make a half-moon shape. Press the edges shut with a fork. This makes a pretty pattern. It also keeps all that yummy filling inside where it belongs.

Step 5: Bake them on a greased sheet. They need about 18 minutes in a hot oven. Watch them after 12 minutes. They can go from golden to dark very fast. Your nose will tell you when they’re close. Doesn’t that smell amazing? Let them cool just a little before eating. They are best when warm and comforting.

Cook Time: 18–20 minutes
Total Time: About 1 hour
Yield: 8 empanadas
Category: Dessert, Snack

Three Tasty Twists to Try

Once you master the basic recipe, you can play! Here are three fun ideas. Apple-Pumpkin Mix: Add some finely chopped apple to the filling. It gives a nice little crunch. Chocolate Drizzle: Melt some chocolate and drizzle it over the baked empanadas. A sweet ribbon on top. Spiced Sugar Dusting: Roll the warm empanadas in cinnamon sugar. It’s like a cozy sweater for your pastry.

Which one would you try first? Comment below!

Serving Your Masterpiece

These are wonderful all on their own. But I love to make a plate special. A dollop of fresh whipped cream is classic. A scoop of vanilla ice cream melts so nicely. For a pretty plate, add a few orange slices or pecan halves on the side. It just looks like autumn.

What to drink? A cold glass of milk is always my go-to. It’s perfect for a young baker. For the grown-ups, a cup of strong coffee or a sweet sherry pairs beautifully. Which would you choose tonight?

Keeping Your Empanadas Cozy for Later

Let’s talk about keeping these treats tasty. First, let them cool completely. Then, pop them in a sealed container. They will be happy in your fridge for about four days.

For the freezer, wrap each one in plastic wrap. Then, place them all in a freezer bag. They will keep for two months. This is perfect for a quick, sweet snack later.

To reheat, use your oven. Warm them at 350 degrees for about 10 minutes. This brings back their crispy outside. I once microwaved one and it got soggy. The oven is always better.

Making a double batch is a smart idea. You do the work once, but get joy twice. This matters because a ready-made treat can brighten a busy day. Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Hiccups

Sometimes the dough feels too sticky. Do not worry. Just flour your hands and the rolling surface well. This makes it easy to handle again.

The filling might try to escape while baking. A good seal stops this. Press the edges hard with a fork. I remember when my first batch leaked. It was a sweet, messy lesson.

They can burn on the bottom. Use a light-colored baking sheet. Also, check them a few minutes early. This matters for perfect golden treats, not dark ones.

Fixing small problems builds your cooking confidence. You learn that mistakes are just steps. It also means every bite tastes just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results will be a little more crumbly, but still delicious.

Q: Can I make the filling ahead? A: Absolutely. Mix it and keep it in the fridge overnight. The spices will blend even better.

Q: What if I don’t have cloves? A: Use a pinch more cinnamon and ginger. Your filling will still be wonderfully spiced.

Q: Can I make smaller empanadas? A: Of course! Just make more dough balls. They will need less baking time, so watch them.

Q: Any extra tips? A: A light egg wash before baking makes them shiny. Fun fact: This trick is called an “egg wash” and bakers have used it for centuries! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these as much as I do. The smell of baking spices is pure happiness. It reminds me of my own grandmother’s kitchen.

I would love to see your creations. Sharing food stories connects us all. Your kitchen adventures are important and wonderful.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see your golden-brown empanadas.

Happy cooking!
—Anna Whitmore.