Pumpkin Cheesecake Empanadas 🎃
These Pumpkin Cheesecake Empanadas bring together a flaky homemade pastry, warmly spiced pumpkin, and a smooth cream cheese filling. A cinnamon-sugar topping and a drizzle of vanilla glaze make each golden hand pie a sweet treat for fall gatherings, holiday dessert tables, or an afternoon coffee break.
Why You’ll Love This Recipe
- Two delicious fillings: Spiced pumpkin and creamy cheesecake in every bite.
- Homemade pastry: A tender, buttery shell with golden edges.
- Easy to serve: Individual hand pies that are perfect for sharing.
- Make-ahead friendly: Prepare the fillings ahead to simplify assembly.
Recipe Details
Preparation time: 25 minutes
Chilling time: 30 minutes
Baking time: 18–22 minutes
Total time: Approximately 1 hour 15 minutes, plus cooling
Yield: About 12 empanadas
Cook and cool the pumpkin filling while the dough chills to keep preparation moving.
Ingredients
For the Pastry
- 2½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup cold milk, plus a little more only if needed
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- ¾ cup pumpkin puree, not pumpkin pie filling
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 6 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Topping
- 1 large egg, beaten
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
How to Make Pumpkin Cheesecake Empanadas
1. Prepare the Pastry
Whisk the flour, sugar, and salt together in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few small butter pieces remaining.
In a separate bowl, whisk together the egg, cold milk, and vanilla. Add to the flour mixture and gently mix until the dough holds together. If it remains dry, add cold milk one teaspoon at a time.
Shape into a disk, wrap, and refrigerate for 30 minutes.
2. Cook the Pumpkin Filling
Combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla in a small saucepan.
Cook over medium-low heat for 5–7 minutes, stirring frequently, until thickened. Transfer to a shallow bowl and let cool completely before filling the pastry.
3. Make the Cheesecake Filling
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Refrigerate until ready to assemble.
4. Roll and Cut the Dough
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the chilled dough on a lightly floured surface to approximately â…›-inch thickness. Cut into 5-inch circles. Gently gather and reroll the scraps as needed to make about 12 circles.
5. Fill and Seal
Place approximately 1 tablespoon of pumpkin filling and 1 tablespoon of cheesecake filling on one half of each circle, leaving a clear border around the edges.
Lightly moisten the edges with water. Fold the dough over the filling to form a half-moon, gently press out excess air, and firmly crimp the edges with a fork.
Cut a small slit in the top of each empanada to release steam.
6. Brush and Bake
Arrange the empanadas on the prepared baking sheet and brush the tops with beaten egg.
Mix the topping sugar and cinnamon. Sprinkle a little over each egg-washed empanada, reserving any extra.
Bake for 18–22 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Add the Vanilla Glaze
Whisk the powdered sugar, milk, and vanilla until smooth. Add a few drops of milk if needed for a drizzling consistency.
Drizzle over the cooled empanadas and allow the glaze to set before serving.
Tips for the Best Empanadas
- Keep the butter cold: Small pieces of cold butter help create a flaky pastry.
- Cool the pumpkin filling: Warm filling can soften the dough and make sealing difficult.
- Avoid overfilling: Leave enough space around the edges for a secure seal.
- Chill soft pastry: If the assembled empanadas feel warm or sticky, refrigerate briefly before baking.
- Glaze after cooling: This helps the glaze stay visible instead of melting into the pastry.
Serving Ideas
Serve these pumpkin cheesecake hand pies with coffee, tea, or hot chocolate. For a plated dessert, add a spoonful of whipped cream and a light dusting of cinnamon.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes. If it is watery, drain it or cook it down until thick before measuring and preparing the filling.
Can I prepare the components ahead?
Yes. Refrigerate the wrapped dough and both fillings separately overnight. Let the dough soften slightly before rolling if it feels too firm.
Why did my empanadas open while baking?
Overfilling or filling caught along the edges can weaken the seal. Keep the border clean, lightly moisten it, and crimp firmly.
When should I add the cinnamon sugar?
Sprinkling it over the egg wash before baking helps it stick. You can add an extra light dusting after baking if desired.