Mexican Empanadas de Calabaza (pumpkin empanadas)

These Mexican empanadas de calabaza are soft, flaky, and filled with sweet pumpkin. A cozy fall treat perfect for Día de Muertos or any chilly afternoon. Learn how to make them step-by-step with my easy, traditional recipe.

this recipe

In Mexico, we call these little turnovers empanadas de calabaza because they’re filled with caramelized dulce de calabaza, a mix of warm spices, sweetness, and the comforting aroma of pumpkin.

They’re perfect with cafe de olla or hot chocolate, and many Mexican families have their own version; some make the dough with lard for a flakier texture, others with butter or shortening.

Ingredients

• Pumpkin: I like using fresh pumpkin for the filling. But if you’re short on time, canned pumpkin works just fine too.
• Piloncillo: Traditional and full of deep, caramel notes. If you can’t find it, brown sugar is a great substitute.
• Spices: Cinnamon, star anise, nutmeg, and a pinch of ground cloves to give that warm, cozy aroma.
• For the dough: All-purpose flour, butter, Mexican crema (or sour cream), egg yolk, brown sugar, baking powder, and salt.

How To Make Empanadas de Calabaza

Place the pumpkin chunks in a medium pot and add the piloncillo, cinnamon stick, and star anise.

Pour in about ¼ cup of water, cover, and cook over medium-low heat.

Let it simmer gently for about 20 minutes, stirring now and then so the piloncillo melts nicely and the pumpkin turns soft and fragrant.

Once it’s tender, remove the cinnamon stick and star anise. Sprinkle in the nutmeg and ground cloves, give it a mix, and mash the pumpkin with a potato masher.

No need to make it too smooth, a little texture is lovely. Keep cooking uncovered until the mixture thickens and becomes almost jammy.

Let it cool to room temperature while you get the dough ready.

Note: If you’re using canned pumpkin to make the recipe, skip the water and just mix it with chopped piloncillo and the powdered spices.

Now, for the dough. Place the flour, sugar, baking powder, and salt in a food processor or stand mixer.

Pulse a couple of times to combine, then add the cold butter and shortening. Pulse again until you get a crumbly texture, like coarse sand.

Add the egg yolk and cream, and pulse just until the dough starts to clump together.

Transfer it to a floured surface and give it a quick knead, just enough to bring it together into a ball.

Wrap the dough in plastic wrap and refrigerate for about 15 minutes.

Once chilled, place it on a floured surface and divide it into 14 pieces.

Roll each one into a small ball, this will make the prettiest little empanadas.

To shape them, place a dough ball between two 6×6″ pieces of plastic.

Press gently with your hand, then flatten it with a heavy dish (or a tortilla press, if you have one).

Peel off the top piece of plastic and spoon some of the pumpkin filling in the center.

Fold the dough over to form a half-moon and press the edges to seal.

You can crimp the edges by twisting them gently to make a little braid (repulgue), or simply press with a fork for a classic look.

Repeat with the rest of the dough and place the empanadas on a baking sheet lined with parchment paper or a silicone mat.

Whisk the milk and egg together to make an egg wash, then brush each empanada and sprinkle with sugar on top.

Bake for about 25–30 minutes, until the empanadas de calabaza are golden and lightly browned all around.

If you want, you can give them an extra coat of sugar and cinnamon when they’re still warm!

These pumpkin empanadas de calabaza are best enjoyed while they’re still a little warm, when the crust is soft and flaky and the filling smells like cinnamon and fall.

I love serving them with a cup of coffee or hot chocolate in the afternoon, they taste like pure comfort.

And if you make them ahead, just warm them up for a few minutes in the oven… they’ll be just as delicious as freshly baked.

Baking Tips & Notes

• If you can, use fresh pumpkin purée instead of canned. It takes a little extra time, but the flavor is so much richer and more homemade.
• You can totally make the dough by hand! Just use a fork to mix the butter and shortening into the dry ingredients, then quickly bring it all together with the wet ones.
• Let the dough rest in the fridge for a bit before rolling it out. It’ll be easier to handle and the crust of these empanadas de calabaza will turn out extra flaky.
• Don’t overfill them! I know it’s tempting, but too much filling can make the empanadas burst open while baking.

Keeping Your Pumpkin Empanadas Fresh

Pumpkin empanadas de calabaza keep well for a couple of days on the counter. Just let them cool completely before storing so they don’t get soggy.

I usually keep mine in a container lined with a little baking paper, away from the stove or sunlight.

And yes, you can freeze them too! Just wrap each one in plastic and store them in a bag. They’ll last for about 3 months.

When you’re ready, thaw overnight and pop them in the oven for a few minutes until warm and fragrant again.

More Pumpkin Recipes

Loved this empanadas de calabaza recipe? Share your own tips or little twists in the comments. And don’t forget to follow me on Facebook, Pinterest, YouTube, TikTok, and Instagram for more cozy recipes.

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