Pumpkin Dulce de Leche Empanadas
These Pumpkin Dulce de Leche Empanadas combine tender, buttery pastry with spiced pumpkin and a sweet caramel center. Finished with cinnamon sugar, they make a cozy fall dessert to share with family and friends.
Enjoy them slightly warm with a drizzle of dulce de leche and a cup of Mexican hot chocolate.
Prep time: 30 minutes
Chilling and cooling time: Approximately 20–30 minutes
Bake time: 18–22 minutes
Total time: Approximately 1 hour 10–20 minutes
Yield: Approximately 12 empanadas
Why You’ll Love This Recipe
- Cozy fall flavors: Pumpkin, cinnamon, and nutmeg fill every bite.
- Creamy caramel centers: A spoonful of dulce de leche adds extra richness.
- Easy to serve: Individual pastry pockets are perfect for gatherings.
- Simple finish: Cinnamon sugar adds sweetness and a little crunch.
Ingredients
For the Dough
- 3 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup milk, cool or at room temperature, plus a little more if needed
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- 1 cup plain pumpkin puree
- ⅓ cup dulce de leche
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 tablespoon cornstarch
For the Caramel Centers
- ¼ cup thick dulce de leche, chilled, using about 1 teaspoon per empanada
For the Topping
- 1 egg, beaten
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
How to Make Pumpkin Dulce de Leche Empanadas
1. Prepare the Dough
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs, leaving a few small pieces of butter.
Add the egg and vanilla. Gradually mix in the milk until the dough comes together. If it feels dry, add additional milk a teaspoon at a time.
Gently press the dough into a smooth disc, handling it only as much as needed. Wrap and refrigerate for at least 20 minutes.
2. Make the Pumpkin Filling
While the dough chills, combine the pumpkin puree, dulce de leche, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch in a small saucepan. Stir well before heating to distribute the cornstarch.
Cook over medium-low heat for 5–7 minutes, stirring constantly, until thickened. The filling should hold its shape on a spoon.
Transfer to a shallow bowl and let cool completely before assembling.
3. Roll and Cut the Dough
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough to approximately ⅛-inch thickness. Cut into 5-inch circles, gently gathering and rerolling scraps as needed.
4. Fill and Seal
Place approximately 1 tablespoon of cooled pumpkin filling in the center of each circle. Add 1 teaspoon of chilled dulce de leche.
Keep the edges clean. Lightly moisten one edge with water, fold the dough over the filling, and press firmly to close. Crimp with a fork.
Place the empanadas on the prepared baking sheet. Cut a small vent in the top of each one.
5. Brush and Bake
Brush the tops with beaten egg. Mix the topping sugar and cinnamon, then sprinkle some over each empanada so it adheres to the egg wash.
Bake for 18–22 minutes, or until golden brown and cooked through.
6. Cool and Serve
Let the empanadas cool for at least 10–15 minutes before serving, as the caramel centers will be very hot. Finish with any remaining cinnamon sugar, if desired.
Tips for the Best Empanadas
- Use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices.
- Keep the butter cold. Cool milk helps prevent it from melting while you mix the dough.
- Cool the filling completely. Warm filling softens the pastry and makes sealing difficult.
- Use thick dulce de leche. Thin caramel sauce can escape through the seams.
- Avoid overfilling. Leave enough room around the edges for a secure seal.
- Chill soft pastry. If the assembled empanadas feel warm or sticky, refrigerate them for 10–15 minutes before baking.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes. If it is watery, drain it or cook off the excess moisture before measuring. The finished filling should be thick enough to mound on a spoon.
Can I prepare the filling ahead?
Yes. Make the filling ahead, cover, and refrigerate until ready to assemble.
Why did my empanadas leak?
Overfilling, warm filling, or poorly sealed edges can cause leaks. Use small portions of chilled filling and press the seams firmly before crimping.
What can I serve with them?
Serve slightly warm with Mexican hot chocolate, coffee, or a scoop of vanilla ice cream. An extra drizzle of dulce de leche makes them especially indulgent.