Sweet Pumpkin and Cream Cheese Empanadas

I never thought about putting cream cheese in empanadas until a friend brought them to a potluck last fall. She’d mixed it with pumpkin and spices, and I ate three before I even realized what I was doing.

Turns out, cream cheese makes the filling creamy without being too heavy, and it balances out the sweetness of the pumpkin really well. The combination tastes like pumpkin pie, but in a handheld pastry that’s way less fussy to make. You can fry them or bake them—I usually bake because it’s less messy and I can make more at once.

What Kind of Pumpkin Puree Should I Use?

For these empanadas, you’ll want to grab a can of pure pumpkin puree from the store – just make sure you’re not accidentally picking up pumpkin pie filling, which already has sugar and spices added. If you’re feeling ambitious, you can absolutely make your own puree from scratch using sugar pumpkins (the small ones, not the big carving pumpkins), but honestly, canned pumpkin works just as well and saves you a ton of time. Once you open the can, if you don’t use it all, store the leftover puree in an airtight container in the fridge for up to a week, or freeze it for later use in smoothies or baked goods.

Options for Substitutions

This recipe has some room for swaps if you need to work with what you’ve got:

• Pumpkin puree: You can use sweet potato puree or butternut squash puree instead. Just make sure it’s not the spiced pie filling version – you want plain puree so you can control the seasoning yourself.
• Cream cheese: Mascarpone cheese works great here and gives you a slightly richer filling. You could also try ricotta, though you might want to drain it first if it seems watery.
• Brown sugar: White sugar works fine, or you can use maple syrup (about 3 tablespoons) for a different flavor profile. If using liquid sweetener, you might need to add a tablespoon of flour to the filling to keep it from getting too loose.
• All-purpose flour: Don’t substitute the flour in the dough – it’s really important for getting that flaky texture that makes empanadas special.
• Unsalted butter: Keep the butter cold and don’t swap it out for margarine or oil. The cold butter is what creates those flaky layers in your dough.
• Spices: Feel free to adjust the cinnamon and nutmeg to your taste, or try adding a pinch of ginger or allspice for extra warmth.

Watch Out for These Mistakes While Baking

The biggest mistake when making empanadas is using warm butter in your dough, which will result in a tough, dense pastry instead of a flaky one – keep that butter ice cold and work quickly so it doesn’t melt while you’re mixing.

Overfilling your empanadas might seem tempting, but it leads to bursting seams and filling leaking out during baking, so stick to about 1-2 tablespoons of filling per empanada and leave a good half-inch border for sealing.

Make sure your cream cheese is truly at room temperature before mixing with the pumpkin puree, otherwise you’ll end up with lumps that won’t smooth out no matter how much you stir.

Finally, don’t skip crimping the edges with a fork or your fingers – a simple pinch isn’t enough to keep these sealed, and brushing with egg wash before baking helps create that golden, crispy exterior everyone loves.

What to Serve With Pumpkin and Cream Cheese Empanadas?

These empanadas are sweet enough to work as dessert but also make a great breakfast or snack, so you’ve got plenty of options for serving them. I love pairing them with a hot cup of coffee or chai latte in the morning, or serving them warm with a scoop of vanilla ice cream for an after-dinner treat. A simple dollop of whipped cream or a drizzle of caramel sauce on top takes them to the next level without much effort. If you’re serving them for brunch, they go really well alongside scrambled eggs and bacon for a sweet-and-savory spread that everyone will enjoy.

Storage Instructions

Store: Keep your empanadas in an airtight container in the fridge for up to 4 days. They’re great for grabbing as a quick breakfast or snack throughout the week. Just make sure they’ve cooled completely before storing so the pastry stays crispy.

Freeze: These empanadas are perfect for freezing! You can freeze them either before or after baking. For unbaked ones, place them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Baked empanadas can go straight into a freezer-safe container with parchment between layers.

Reheat: Warm them up in a 350°F oven for about 10-15 minutes until heated through and the pastry crisps back up. If you froze them unbaked, just add an extra 5-10 minutes to the original baking time. The microwave works in a pinch, but the oven really brings back that flaky texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 40-48 g
• Fat: 140-160 g
• Carbohydrates: 280-310 g

Ingredients

For the pumpkin cream cheese filling:

• 1/2 cup pumpkin puree
• 4 oz cream cheese, softened
• 1/4 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1 large egg, at room temperature
• 4 tbsp packed brown sugar

For the pastry dough:

• 2 1/2 cups all-purpose flour (unbleached)
• 2 sticks unsalted butter, very cold and cut into 1/2-inch cubes
• 1/2 cup ice water
• 1 1/2 tbsp cane sugar
• 1/2 tsp salt

For finishing:

• 1 egg, whisked with 1 tbsp water (for egg wash)
• 1 tbsp cane sugar (for sprinkling)
• 1/4 tsp ground cinnamon (for sprinkling)

Step 1: Prepare the Pumpkin Cream Cheese Filling

• 1/2 cup pumpkin puree
• 4 oz cream cheese, softened
• 1/4 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1 large egg, at room temperature
• 4 tbsp packed brown sugar

In a medium bowl, whisk together the pumpkin puree, softened cream cheese, ground cinnamon, grated nutmeg, salt, vanilla extract, egg, and packed brown sugar until the mixture is smooth and creamy.

Set the filling aside while you prepare the dough.

Step 2: Make the Empanada Dough

• 2 1/2 cups all-purpose flour (unbleached)
• 1 1/2 tbsp cane sugar
• 1/2 tsp salt
• 2 sticks unsalted butter, very cold and cut into 1/2-inch cubes
• 1/2 cup ice water

In a large bowl, whisk together the all-purpose flour, cane sugar, and salt.

Add the very cold cubed unsalted butter, and quickly rub it into the flour mixture 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 a total of 5 tablespoons.

If the dough still looks dry, add more water in 1/2 teaspoon increments until the dough forms shaggy crumbs.

Step 3: Chill and Prepare the Dough Rounds

• prepared dough from Step 2
• all-purpose flour, for dusting work surface (from ingredient list)

Turn the dough onto a work surface and gently knead just a few times until it comes together.

Divide the dough into two pieces, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

When ready, remove one piece of dough 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 dough disk to get a total of 16 rounds.

I like to refrigerate the cut rounds—this keeps the butter cold and helps the pastry bake up extra flaky.

Step 4: Assemble the Empanadas

• pumpkin cream cheese filling from Step 1
• dough rounds from Step 3
• water (from ingredient list, to moisten edges)

Place about 2 1/2 teaspoons of the pumpkin and cream cheese 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, ensuring they are fully closed to keep the filling from leaking during baking.

Step 5: Freeze and Prepare for Baking

• assembled empanadas from Step 4

Line a baking sheet with parchment paper and arrange the assembled empanadas on it.

Freeze the empanadas for 15 minutes to help them hold their shape during baking.

While they chill, preheat your oven to 375°F (190°C).

Step 6: Brush with Egg Wash and Add Sweet Cinnamon Topping

• 1 egg, whisked with 1 tbsp water (for egg wash)
• 1 tbsp cane sugar (for sprinkling)
• 1/4 tsp ground cinnamon (for sprinkling)

Remove the empanadas from the freezer.

In a small bowl, whisk together 1 egg with 1 tablespoon water to make the egg wash.

Brush each empanada with the egg wash.

In a separate small bowl, mix the cane sugar with ground cinnamon for sprinkling, then sprinkle this mixture generously over the empanadas.

For a lovely golden color and sparkle, I always make sure to coat them well with the sweet cinnamon topping.

Step 7: Bake and Serve the Empanadas

Bake the empanadas in the preheated oven for about 20 minutes, or until they are puffed and golden brown.

Allow them to cool slightly before serving.

These empanadas are delicious warm, but I like them just as much at room temperature for a sweet snack later.

Sweet Pumpkin and Cream Cheese Empanadas

Delicious Sweet Pumpkin and Cream Cheese Empanadas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Calories: 2600

Ingredients Method

Ingredients

  

For the pumpkin cream cheese filling:

• 1/2 cup pumpkin puree
• 4 oz cream cheese, softened
• 1/4 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1 large egg, at room temperature
• 4 tbsp packed brown sugar

For the pastry dough:

• 2 1/2 cups all-purpose flour (unbleached)
• 2 sticks unsalted butter, very cold and cut into 1/2-inch cubes
• 1/2 cup ice water
• 1 1/2 tbsp cane sugar
• 1/2 tsp salt

For finishing:

• 1 egg, whisked with 1 tbsp water (for egg wash)
• 1 tbsp cane sugar (for sprinkling)
• 1/4 tsp ground cinnamon (for sprinkling)

Method

 

1. In a medium bowl, whisk together the pumpkin puree, softened cream cheese, ground cinnamon, grated nutmeg, salt, vanilla extract, egg, and packed brown sugar until the mixture is smooth and creamy. Set the filling aside while you prepare the dough.
2. In a large bowl, whisk together the all-purpose flour, cane sugar, and salt. Add the very cold cubed unsalted butter, and quickly rub it into the flour mixture 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 a total of 5 tablespoons. If the dough still looks dry, add more water in 1/2 teaspoon increments until the dough forms shaggy crumbs.
3. Turn the dough onto a work surface and gently knead just a few times until it comes together. Divide the dough into two pieces, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. When ready, remove one piece of dough 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 dough disk to get a total of 16 rounds. I like to refrigerate the cut rounds—this keeps the butter cold and helps the pastry bake up extra flaky.
4. Place about 2 1/2 teaspoons of the pumpkin and cream cheese 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, ensuring they are fully closed to keep the filling from leaking during baking.
5. Line a baking sheet with parchment paper and arrange the assembled empanadas on it. Freeze the empanadas for 15 minutes to help them hold their shape during baking. While they chill, preheat your oven to 375°F (190°C).
6. Remove the empanadas from the freezer. In a small bowl, whisk together 1 egg with 1 tablespoon water to make the egg wash. Brush each empanada with the egg wash. In a separate small bowl, mix the cane sugar with ground cinnamon for sprinkling, then sprinkle this mixture generously over the empanadas. For a lovely golden color and sparkle, I always make sure to coat them well with the sweet cinnamon topping.
7. Bake the empanadas in the preheated oven for about 20 minutes, or until they are puffed and golden brown. Allow them to cool slightly before serving. These empanadas are delicious warm, but I like them just as much at room temperature for a sweet snack later.