Vegan Pumpkin Empanadas

  • Category Dessert
  • Cook Time 00:20:00
  • Prep Time 00:02:00
  • Cuisine Treat
  • Diet Vegan
Empanadas are a delectable pastry that tastes good with any seasonal filling and are so dang versatile! This fall, this empanada recipe highlights the undeniably amazing taste of pumpkin butter and pumpkin spice all wrapped up in a warm Turmeric Sweet Potato Wrap. If you’re looking for a easy, last-minute recipe to round out a night of festivities with family and friends, you’re in the right place!


  • Angelic Bakehouse Sweet Potato Wraps
  • ½ c pumpkin butter
  • Avocado oil
  • 1 tbsp pumpkin spice
  • 1 tbsp granulated sugar
  • Vegan marshmallows


  1. Preheat oven to 375 F
  2. Heat a pan over medium high and warm each tortilla for 30 sec on each side
  3. Add 2 tbsp of pumpkin butter to center of each tortilla
  4. Fold tortillas in half and seal with a fork
  5. Place on baking sheet and lightly spray with avocado oil
  6. Combine pumpkin spice and sugar. Set aside
  7. Bake empanadas until edges are golden and the top is crisp, about 15 minutes
  8. Remove from oven and sprinkle with pumpkin spice
  9. In a medium ramekin, add vegan marshmallows
  10. Place ramekin on baking sheet and broil until toasty, about 3 minutes
  11. Serve empanadas with marshmallow and enjoy!