Pumpkin Cheesecake Empanadas

The smell of pumpkin spice with sweet cream cheese makes my mouth water. The crust is golden and crisp. Every bite feels like fall.

When I baked these empanadas the first time, I was amazed. The cheesecake filling was soft and rich. My family grabbed them right off the tray.

You’ll love how fun they are to make. They taste cozy and look so cute. Perfect for snacks, parties, or just a sweet treat at home.

Let’s make these Pumpkin Cheesecake Empanadas together. I’ll guide you step by step. You’ll see how easy and tasty they are.

Why You’ll Love This Recipe

• Perfect for Fall: Pumpkin and cream cheese come together in the most delicious way, making this the ultimate autumn treat.
• Quick & Easy: With only a few ingredients and minimal prep time, these empanadas come together in no time.
• Versatile: Serve them as a dessert, a snack, or even a special breakfast on a chilly morning.
• Great for Meal Prep: These pumpkin cheesecake empanadas can be made ahead of time and frozen for later enjoyment.
• Crowd-Pleaser: Whether it’s a family gathering or a dinner party, these empanadas are sure to wow your guests with their flavor and texture.

Required Kitchen Tools

Before you start whipping up these delicious empanadas, make sure you have the following tools on hand:

• Baking Sheet: For baking the empanadas to a golden perfection.
• Rolling Pin: To roll out the puff pastry for the empanada shells.
• Pastry Brush: To brush the empanadas with egg wash for that beautiful, golden finish.
• Mixing Bowls: For combining the pumpkin and cream cheese filling.
• Knife or Pizza Cutter: To cut the puff pastry sheets into perfect empanada shapes.

Ingredients

These ingredients come together to make the most heavenly pumpkin cheesecake filling, all nestled in a buttery, flaky puff pastry. Here’s what you’ll need:

For the Pumpkin Cheesecake Filling:

• Pumpkin Puree: You’ll want canned pumpkin puree, as it provides that deep, rich pumpkin flavor (not pumpkin pie filling, which contains added spices and sugar).
• Queso Fresco: Real California Queso Fresco adds a creamy, slightly tangy taste to balance the sweetness of the pumpkin.
• Brown Sugar: To add that warm, molasses-like sweetness that enhances the pumpkin’s natural flavors.
• Pumpkin Spice: The perfect spice blend to capture the essence of fall with cinnamon, nutmeg, and cloves.
• Salt: A pinch of salt to enhance the flavors and create the perfect balance.
• Crema Mexicana: For a silky, creamy texture that adds richness to the filling.

For the Empanada Shell:

• Pre-made Puff Pastry Sheets (11.6 oz/12ct): No need to make dough from scratch; store-bought puff pastry makes this recipe quick and easy while still providing that signature flaky texture.

For the Egg Wash:

• Egg Yolk: To brush on top of the empanadas for that golden, glossy finish after baking.

Step-by-Step Instructions for Pumpkin Cheesecake Empanadas

1. Make the Pumpkin Cheesecake Filling

Start by combining your pumpkin puree, crumbled queso fresco, brown sugar, pumpkin spice, and a pinch of salt. Mix these ingredients in a bowl until smooth and well combined. Once this is done, add the crema Mexicana to the mixture and continue mixing. The crema will help to give the filling its creamy consistency, while the pumpkin spice brings that cozy, fall flavor to the table.

You should end up with a smooth, thick, and velvety filling that will be perfect for your empanadas. Taste it at this point to see if you want to adjust the sweetness or spice level. If you prefer a sweeter filling, feel free to add a bit more brown sugar or even a touch of maple syrup.

2. Roll Out the Puff Pastry

Next, take your pre-made puff pastry sheets and carefully roll them out onto a lightly floured surface. You’ll want to gently roll them out to about 1/8 inch thick so they bake up nice and flaky. Once rolled, use a sharp knife or a pizza cutter to cut the dough into even squares or circles (about 3-4 inches in diameter). These will be the base of your empanada pockets.

3. Fill the Empanadas

Place a spoonful of the pumpkin cheesecake filling in the center of each puff pastry square. Don’t overfill; just a tablespoon or so will do. You want to make sure you can still close the empanada easily without any filling spilling out. Gently fold the dough over the filling to form a half-moon shape, and use a fork to crimp the edges, sealing them tightly.

4. Prepare the Egg Wash

In a small bowl, whisk an egg yolk with a splash of water to create an egg wash. This will give your empanadas that beautiful golden-brown color when they bake. Use a pastry brush to lightly brush the tops of each empanada with the egg wash.

5. Bake the Empanadas

Place the prepared empanadas on a baking sheet lined with parchment paper. Be sure to give them a little space between each one to allow for even baking. Pop them in a preheated oven at 375°F (190°C) for about 18-20 minutes, or until they are golden and puffed up.

6. Cool and Serve

Once the empanadas are out of the oven, let them cool for a few minutes before serving. The pumpkin cheesecake filling will be hot, so you want to allow them to cool just enough to handle without burning your mouth! Serve these empanadas warm, dusted with powdered sugar or drizzled with caramel sauce if desired for an extra indulgent touch.

Variations for Pumpkin Cheesecake Empanadas

While the traditional version of these pumpkin cheesecake empanadas is absolutely delicious, you can also get creative and try these variations:

• Add a Crunch: Sprinkle chopped pecans or walnuts into the filling for some added texture and flavor. The nutty crunch will complement the creamy pumpkin filling perfectly.
• Spicy Twist: For a little heat, you can add a pinch of cayenne pepper or finely chopped jalapeños to the filling. It will add an unexpected but welcome kick to the sweet and creamy filling.
• Glazed Empanadas: After baking, brush the empanadas with a cinnamon glaze or a maple syrup drizzle for an extra layer of flavor and sweetness.
• Mini Empanadas: Instead of making large empanadas, use smaller rounds of puff pastry to create mini bite-sized empanadas perfect for party snacks or serving as part of a dessert spread.

How to Serve Pumpkin Cheesecake Empanadas

These pumpkin cheesecake empanadas are perfect for any occasion. Here are a few ideas for serving:

• As a Dessert: These are a great dessert option for fall holidays like Thanksgiving or Halloween. Serve them after a big meal to satisfy everyone’s sweet tooth.
• For Breakfast or Brunch: These empanadas are delicious served warm with a cup of coffee or hot chocolate for breakfast or brunch. The combination of pumpkin and cream cheese is so comforting in the morning!
• With Ice Cream: Serve these empanadas with a scoop of vanilla ice cream or cinnamon ice cream for a dessert that’s both decadent and comforting.
• As a Snack: For a simple snack, pair these with a hot beverage like apple cider or spiced chai for the ultimate fall experience.

Storing Pumpkin Cheesecake Empanadas

If you happen to have leftovers (though I doubt it with how delicious these are), here’s how you can store them:

• In the Refrigerator: Store leftover empanadas in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for 5-7 minutes to crisp them up again.
• Freezing Empanadas: If you want to make these in advance, freeze the unbaked empanadas. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months. To bake, no need to thaw; just add a few extra minutes to the baking time.
• Reheat Frozen Empanadas: When you’re ready to eat, bake the frozen empanadas directly from the freezer, following the same instructions, adding about 3-5 extra minutes to the bake time.

Nutrition with Table Format

Nutrition Information	Per Empanada
Calories	210-240 cal
Total Fat	12g
Saturated Fat	6g
Cholesterol	30mg
Carbohydrates	25g
Fiber	1g
Sugar	9g
Protein	3g

(Note: Nutritional values are approximate and may vary depending on portion sizes and exact ingredients used.)

Conclusion:

Pumpkin Cheesecake Empanadas are truly the perfect blend of fall flavors wrapped in a golden, flaky pastry. With the rich, creamy pumpkin cheesecake filling and the irresistible crunch of the puff pastry, these empanadas will quickly become your go-to dessert for the season. Whether you’re serving them at a party, making them for a cozy evening with family, or simply treating yourself to a delicious fall snack, they’re sure to please every pumpkin lover around.

FAQs

Can I make these ahead of time?

Yes! You can freeze them before baking and bake them later when you’re ready.

Can I make the filling without cream cheese?

Yes, but the cream cheese adds a lovely creaminess. You can try substituting with ricotta cheese for a similar effect.

Can I use another type of cheese?

Queso fresco works great here, but you can also try cream cheese or mascarpone for a richer, creamier filling.