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4.34 from 3 votes

Pumpkin Spice Cinnamon Apple Empanadas

These Cinnamon Apple Empanadas have diced Granny Smith apples, Nestlé Toll House Pumpkin Spice morsels all wrapped inside buttery, flakey empanada dough to create the perfect, handheld dessert. Prep time includes refrigerating the dough. I used a 6-inch ring to make the empanadas to make 12 total. 
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Dessert
Cuisine: Mexican, Tex Mex
Keyword: apple empanadas, pumpkin spice empanadas, sweet empanadas
Servings: 12 servings
Calories: 385kcal


  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • Pinch of salt
  • 16 tbsp butter cut into 16 pieces
  • 2 eggs
  • 3 tbsp of cold water
  • 2 large granny smith apples peeled and diced
  • 1 lemon
  • 2 tbsp flour
  • 1 cup Nestlé Toll House Pumpkin Spice morsels
  • 1 egg beaten (for egg wash)
  • Dash of cinnamon
  • Sparkling Sugar Sprinkles


  • Pulse the flour, sugar and salt in a food processor. Add the butter, eggs and water until a dough forms.
  • Remove from processor and on a floured surface knead the dough for a few minutes. Form dough into 2 balls, flatten into thick discs, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
  • Peel, core and dice the apples. Place in a bowl, squeeze lemon juice over apples and toss with flour and pumpkin morsels. Set aside.
  • Preheat oven 375° F. Roll out the dough on a floured surface into a thin sheet and cut out round disc shapes for empanadas. Place on a rimmed baking sheet lined with Silpat or parchment paper.
  • Place the filling on the center of each empanada disc. It's easy to overstuff and tear the dough so be careful. I used a 1/4 cup scoop.
  • Wet the rim of the empanada disc with a finger dipped in water to act as glue when you fold the disc in half. This seals the edges. Press the dough with your fingers and use a fork to crimp edges together. Refrigerate the empanadas for at least 30 minutes before baking.
  • Brush the empanadas with egg wash, sprinkle sugar on top. Bake the empanadas for 20 minutes or when they are golden.


Calories: 385kcal | Carbohydrates: 42g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 165mg | Potassium: 140mg | Fiber: 1g | Sugar: 16g | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 49mg | Iron: 1.8mg