Spiced Pumpkin Empanadas with Cilantro-Mint Chimichurri

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Flaky baked empanadas filled with a warm, spiced pumpkin mixture paired with a fresh cilantro-mint chimichurri sauce for a festive Latin American treat. This Latin American-inspired recipe (vegetarian), ready in about 50 minutes, turns frozen empanada dough discs, pumpkin puree, ground cinnamon into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 (4-inch diameter) frozen empanada dough discs
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 small, finely chopped onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 tbsp red wine vinegar
• 1 garlic clove
• 1/4 tsp red pepper flakes
• 2 tbsp (for sealing) water
• 1 egg (for egg wash)

Instructions

1. Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
2. Step 2: Stir in 1 cup pumpkin puree, 1 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until the mixture thickens slightly. Remove from heat and let cool.
3. Step 3: In a food processor, combine 1/2 cup fresh cilantro leaves, 1/4 cup fresh mint leaves, 1 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 tsp red pepper flakes. Pulse while slowly adding 2 tbsp olive oil until a chunky sauce forms.
4. Step 4: On a clean surface, place one empanada dough disc and spoon about 2 tbsp of the pumpkin filling in the center. Moisten the edges with 2 tbsp water, fold dough over to create a half-moon shape, and press edges to seal tightly. Repeat with remaining discs.
5. Step 5: Beat 1 egg and brush the tops of each empanada with the egg wash. Place empanadas on the prepared baking sheet and bake for 20-22 minutes until golden brown and crisp.
6. Step 6: Serve warm empanadas alongside cilantro-mint chimichurri for dipping.