Pumpkin Cheesecake Empanadas

Total Time

Prep: 25 min. Bake: 15 min.


3 dozen

Updated: Nov. 22, 2023
These cute pumpkin cheesecake empanadas make the perfect treat—and we love that they are baked and not fried! —Taste of Home Test Kitchen
Pumpkin Cheesecake Empanadas Recipe photo by Taste of Home
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  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1-1/2 teaspoons packed brown sugar
  • 1-1/2 teaspoons aniseed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 ounces cream cheese, softened
  • 1/4 cup canned pumpkin pie mix
  • 1 large egg yolk, room temperature, lightly beaten
  • 1 tablespoon finely chopped pecans, toasted
  • 2 sheets refrigerated pie crust


  1. Preheat oven to 400°. In a small bowl, whisk egg white and vanilla. In another small bowl, combine brown sugar, aniseed, cinnamon and nutmeg.
  2. In a bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.
  3. On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes.

Can you freeze Pumpkin Cheesecake Empanadas?

Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.

Nutrition Facts

1 empanada: 69 calories, 4g fat (2g saturated fat), 10mg cholesterol, 56mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.