Oh my gosh, you have to try these air fryer pumpkin empanadas! They’re my absolute favorite fall treat – crispy golden pockets bursting with sweet pumpkin and gooey dulce de leche that’ll make your taste buds dance. I first made these for my niece’s birthday last year, and now they’re our family’s must-have dessert whenever we gather. The best part? The air fryer gives them that perfect flaky crunch without all the mess of deep frying. Seriously, in just 12 minutes you’ll have warm, fragrant empanadas that taste like you spent hours in the kitchen. That cinnamon-spiced pumpkin filling paired with the rich caramel is pure magic – trust me, you’ll want to make a double batch!
Why These Air Fryer Pumpkin Empanadas Will Steal Your Heart
Let me count the ways you’ll adore these little pockets of joy! First off, they’re ridiculously quick – we’re talking from mixing bowl to plate in under 30 minutes. That crispy, flaky crust? All thanks to the air fryer working its magic while you sip your coffee. And oh, that filling! The warm pumpkin spice hugging the sweet dulce de leche is pure comfort food magic.
Here’s why I’m obsessed:
- Effortless cleanup: No messy oil splatters – just wipe down your air fryer basket
- Vegetarian-friendly: No sneaky animal products hiding in these beauties
- Perfect texture: Golden-brown outside, soft and gooey inside – every single time
- Make-ahead dream: Prep the dough and filling ahead, then air fry when guests arrive
Honestly, the hardest part is not eating them all straight from the basket!
Ingredients for Air Fryer Pumpkin Empanadas
Okay, let’s gather our goodies! I’ve separated everything into dough and filling ingredients because that’s how my abuela taught me to organize when making empanadas. Trust me, having everything prepped and measured before you start makes the whole process smoother than dulce de leche!
For the Dough:
- 2 cups all-purpose flour (plus extra for dusting – things might get messy!)
- 1/2 cup butter, chilled and diced into tiny cubes (cold butter = flaky layers)
- 1/4 cup cold water (add gradually – you might not need it all)
- 1 tsp salt (balances all that sweetness coming later)
For the Filling:
- 2 cups pumpkin puree (canned works great, but homemade? Even better!)
- 1 cup dulce de leche (that glorious caramel-like goodness)
- 1 tsp cinnamon (the warm hug your taste buds deserve)
- 1/2 tsp nutmeg (just enough to make things interesting)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Here are my tried-and-true swaps:
- No dulce de leche? Caramel sauce works in a pinch (just thicken it by simmering for 5 minutes first).
- Gluten-free friends – your favorite 1:1 flour blend works beautifully here.
- Out of fresh pumpkin? Canned puree is totally fine (just make sure it’s not pumpkin pie filling!).
- Vegan? Swap butter for chilled coconut oil and use plant-based dulce de leche.
See? Plenty of ways to make these work with what you’ve got!
How to Make Air Fryer Pumpkin Empanadas
Alright, let’s get our hands dirty! Making these pumpkin empanadas is easier than you think – I’ll walk you through each step like I’m right there in your kitchen with you. First, preheat that air fryer to 375°F (190°C) so it’s ready when we are. Now, grab your biggest mixing bowl and let’s make some magic!
Start by whisking together the flour, salt, cinnamon, and nutmeg. Now here’s my secret – toss in those tiny butter cubes and use your fingers to rub them into the flour until it looks like coarse sand. This creates those perfect flaky layers we want! Slowly drizzle in the cold water while mixing with a fork until the dough just comes together. If it’s too sticky, add a sprinkle more flour; too dry? A teaspoon more water.
Roll the dough out on a floured surface to about 1/8-inch thickness – I use a drinking glass to cut perfect circles if I can’t find my biscuit cutter. Now the fun part: spoon about a tablespoon of pumpkin puree and a teaspoon of dulce de leche onto each circle. Fold them over into half-moons and press the edges together firmly. See those little pockets of filling peeking out? That’s exactly what we want!
Shaping and Sealing Tips
Here’s how to get those picture-perfect edges every time: after folding, use a fork to crimp the edges by pressing down firmly all around. This seals in the filling and gives that classic empanada look. Pro tip – if the edges won’t stick, dab a tiny bit of water along them first. And whatever you do, don’t overfill! Too much filling equals leaks – and nobody wants dulce de leche dripping in their air fryer. For more tips on achieving flaky pastry, check out this guide on how to make flaky pie crust.
Air Frying Your Pumpkin Empanadas
Now for the best part – watching these beauties turn golden in the air fryer! I always do mine at 375°F (190°C) – that magic temperature where the crust gets crispy without burning the filling. Don’t crowd them! I fit about 4-5 empanadas per batch depending on my air fryer size. Halfway through (around the 6-minute mark), flip them gently with tongs for even browning. You’ll know they’re done when they’re that perfect golden-brown and smell like heaven. Oh, and fair warning – resisting the urge to eat them straight from the basket is nearly impossible! If you love this method, you might also enjoy making air fryer pumpkin muffins.
Serving Suggestions for Dulce de Leche Empanadas
Oh, the possibilities! These pumpkin empanadas shine all on their own, but let me tell you how I love to dress them up. A simple dusting of powdered sugar makes them look bakery-fancy, while a scoop of vanilla ice cream melting over the warm pastry? Absolute perfection! For grown-up gatherings, try drizzling with extra dulce de leche and a sprinkle of sea salt – the sweet-salty combo is unreal. My kids beg for theirs with a dollop of whipped cream, and honestly, who am I to say no? If you are looking for other easy fall desserts, check out these air fryer pecan pie bars.
Storage and Reheating
Here’s the best way to keep your pumpkin empanadas tasting fresh – if they last that long! Store them in an airtight container at room temperature for up to 3 days (though mine never make it past day two). When you’re ready for round two, pop them back in the air fryer at 350°F for about 3 minutes – they’ll come out crispy and warm like they were just made. Pro tip: If you’ve got leftover uncooked empanadas, freeze them between parchment paper and air fry straight from frozen, adding an extra minute or two to the cooking time.
Air Fryer Pumpkin Empanadas Nutritional Info
Just so you know, these nutrition numbers are estimates – your exact counts might vary depending on your ingredients and how generous you are with that dulce de leche filling! Each golden empanada comes in around 180 calories, with that perfect balance of sweet pumpkin spice and rich caramel goodness. They’ve got just enough fiber from the pumpkin to make you feel slightly virtuous about indulging. But let’s be real – we’re not eating these for the nutrition, we’re eating them because they’re downright delicious! For context on general pumpkin nutrition, you can review data from the USDA FoodData Central.
FAQs About Air Fryer Pumpkin Empanadas
Can I freeze unbaked empanadas? Absolutely! Freeze them on a baking sheet first (so they don’t stick together), then transfer to a freezer bag. When cravings hit, air fry straight from frozen – just add 2-3 extra minutes. They’ll taste just as amazing!
How do I prevent soggy bottoms? Two tricks: First, don’t overcrowd your air fryer basket – they need space for air to circulate. Second, flip them halfway through cooking. That golden crispness should cover every inch!
Can I make these ahead of time? You bet! The dough keeps beautifully wrapped in the fridge for 2 days. Or assemble completely and refrigerate for up to 8 hours before air frying – perfect for stress-free entertaining!
Why did my filling leak out? Probably overfilled! Stick to about 1 tablespoon filling per empanada, and make sure to seal those edges tight with a fork. A little practice makes perfect!
Print
12-Minute Air Fryer Pumpkin Empanadas That Taste Heavenly
- Total Time: 32 mins
- Yield: 12 empanadas 1x
- Diet: Vegetarian
Description
Crispy air-fried pumpkin empanadas filled with sweet dulce de leche.
Ingredients
- 2 cups pumpkin puree
- 1 cup dulce de leche
- 2 cups all-purpose flour
- 1/2 cup butter, chilled
- 1/4 cup cold water
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Mix flour, salt, cinnamon, and nutmeg in a bowl.
- Cut in chilled butter until crumbly.
- Add cold water gradually to form dough.
- Roll dough into small circles.
- Fill each circle with pumpkin puree and dulce de leche.
- Fold and seal edges.
- Preheat air fryer to 375°F (190°C).
- Air fry empanadas for 10-12 minutes until golden.
Notes
- Chill dough for easier handling.
- Use a fork to crimp edges for better sealing.
- Serve warm for best taste.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: air fryer pumpkin empanadas, dulce de leche dessert, easy empanadas