Pumpkin Pecan Empanadas (Mexican Pumpkin Pecan Turnovers)

These Pumpkin Pecan Empanadas are a delicious fall-inspired Mexican dessert made with golden, flaky homemade pastry and a rich pumpkin pecan filling. Each pastry is filled with creamy pumpkin puree, toasted pecans, brown sugar, cinnamon, and a touch of nutmeg for the perfect balance of sweetness and warm autumn flavor.

Baked until beautifully golden and finished with a light cinnamon sugar topping, these homemade pumpkin turnovers are perfect for Thanksgiving, holiday gatherings, afternoon coffee, or a cozy fall treat. They’re easy to make from scratch and taste even better when served slightly warm!

Why You’ll Love These Pumpkin Pecan Empanadas

Perfect fall flavors: Pumpkin, toasted pecans, cinnamon, and nutmeg create a delicious seasonal combination.
Homemade flaky dough: The buttery pastry bakes into a tender, lightly crisp crust.
Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
Great for sharing: These individual pastries are perfect for parties, holidays, and family gatherings.
Make-ahead friendly: Prepare the filling in advance to save time on baking day.

Ingredients

For the Dough

3 cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup warm milk, approximately

For the Pumpkin Pecan Filling

1 cup pumpkin puree (not pumpkin pie filling)
½ cup chopped pecans, lightly toasted
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
1 tablespoon unsalted butter
1 tablespoon cornstarch

For the Topping

1 egg, beaten
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

How to Make Pumpkin Pecan Empanadas

Step 1: Prepare the Pumpkin Filling

In a medium saucepan, melt the butter over medium-low heat. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract. Stir well until all the ingredients are combined.

Step 2: Thicken the Filling

Cook the pumpkin mixture for 5–7 minutes, stirring frequently, until it thickens and excess moisture evaporates. Stir in the cornstarch and cook for another minute until smooth and thick.

Step 3: Add the Pecans

Remove the saucepan from the heat and fold in the toasted chopped pecans. Transfer the filling to a bowl and let it cool completely before assembling the empanadas.

Step 4: Make the Dough

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the softened butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 5: Add the Wet Ingredients

Add the egg and vanilla extract. Gradually pour in the warm milk, a little at a time, mixing until a soft, smooth dough forms. Avoid adding all the milk at once; you may not need the entire amount.

Step 6: Rest the Dough

Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 15 minutes.

Step 7: Shape the Empanadas

Lightly flour your work surface and roll out the dough to approximately ⅛-inch thickness. Cut into 5-inch circles using a round cookie cutter or small bowl.

Step 8: Fill and Seal

Place approximately 1 tablespoon of the cooled pumpkin pecan filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges firmly with a fork to seal.

Step 9: Apply the Egg Wash

Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops lightly with beaten egg to help them develop a beautiful golden color.

Step 10: Bake

Preheat your oven to 375°F. Bake the empanadas for 18–22 minutes, or until the pastry is golden brown and lightly crisp.

Step 11: Add Cinnamon Sugar

In a small bowl, combine the granulated sugar and ground cinnamon. While the empanadas are still slightly warm, sprinkle the cinnamon sugar mixture over the tops.

Step 12: Cool and Serve

Allow the empanadas to cool for 10–15 minutes before serving. This gives the pumpkin pecan filling time to set. Enjoy them warm or at room temperature!

Tips for Making the Best Pumpkin Pecan Empanadas

Use pure pumpkin puree: Make sure you use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
Cool the filling completely: Warm filling can soften the dough and make sealing difficult.
Don’t overfill: One tablespoon of filling is usually enough to prevent the empanadas from opening during baking.
Toast the pecans: Lightly toasting the pecans enhances their nutty flavor and adds extra depth.
Seal the edges well: Use a fork to firmly press the edges together and prevent the filling from leaking.
Avoid adding too much milk: Add it gradually until the dough becomes soft and manageable.

Variations and Substitutions

Add cream cheese: Mix a few tablespoons of softened cream cheese into the cooled pumpkin filling for a richer, creamier texture.

Use walnuts: Replace the pecans with chopped walnuts for a slightly different nutty flavor.

Add maple syrup: Replace a small portion of the brown sugar with maple syrup for extra fall flavor. Reduce other liquid slightly if needed.

Make them extra spiced: Add a pinch of ground ginger or cloves to the pumpkin filling.

Try an air fryer: Arrange the empanadas in a single layer and cook at 350°F, checking frequently until golden and fully cooked.

How to Store Pumpkin Pecan Empanadas

At room temperature: Store completely cooled empanadas in an airtight container for up to 2 days in a cool environment.

In the refrigerator: Keep them in an airtight container for up to 5 days.

In the freezer: Freeze the baked and completely cooled empanadas in a freezer-safe container for up to 2 months. Separate layers with parchment paper.

To reheat: Warm in a 325°F oven for approximately 5–8 minutes, or until heated through. This helps restore the crisp texture.

Frequently Asked Questions

Can I use canned pumpkin puree?

Yes! Canned pure pumpkin puree works perfectly. Just make sure you don’t use pumpkin pie filling because it contains added sugar and spices.

Can I make the filling ahead of time?

Absolutely. Prepare the pumpkin pecan filling up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to a manageable consistency before assembling.

Why are my empanadas opening during baking?

This usually happens when the empanadas are overfilled or the edges aren’t sealed properly. Use about one tablespoon of filling per pastry and press the edges firmly with a fork.

Can I freeze pumpkin empanadas?

Yes. Freeze fully baked and cooled empanadas for up to 2 months. Reheat them in the oven to bring back their crisp exterior.

Can I make these without pecans?

Yes! You can leave out the pecans or replace them with walnuts. The pumpkin filling will still be delicious.

Are pumpkin empanadas served warm or cold?

They’re delicious both ways! Serving them slightly warm allows you to enjoy the buttery pastry and aromatic pumpkin filling at their best.

More Mexican Dessert Recipes to Try

If you love homemade Mexican pastries and fall-inspired desserts, try making more sweet treats for your family and friends. These pumpkin pecan empanadas pair wonderfully with Mexican hot chocolate, café de olla, or a warm cup of coffee.

Recipe Card

Pumpkin Pecan Empanadas (Mexican Pumpkin Pecan Turnovers)

Golden homemade pastries filled with sweet pumpkin puree, toasted pecans, brown sugar, and warm spices, finished with cinnamon sugar.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 12 empanadas
Course: Dessert
Cuisine: Mexican
Cooking Method: Baking

Ingredients: See the complete ingredient list above.

Instructions: Prepare and cool the pumpkin pecan filling, make the buttery dough, shape and fill the empanadas, brush with egg wash, bake at 375°F for 18–22 minutes, and finish with cinnamon sugar.

Nutrition Information (Estimated Per Empanada):

Calories: 245 kcal
Carbohydrates: 34g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Sugar: 12g
Fiber: 2g
Sodium: 95mg