Pumpkin Hand Pies with pumpkin cream cheese filling

Pumpkin hand pies are mini pies made with pumpkin cream cheese filling. They’re easy to make and less intimidating than a pumpkin pie. The flavor and aroma of these hand pies is similar to traditional pumpkin pies.

Autumn is the season of pumpkins, so why not make lots of hand pies? The best thing about this recipe is that you can make a big batch and freeze it. You can make this simple yet delicious recipe breakfast, brunch, or even as a dessert. Plus, your kitchen will smell like autumn!

If you love these cozy Pumpkin Hand Pies, you might also enjoy some of my other fall-inspired bakes. Try my flaky Apple Pie Turnovers for a fruity twist, or my Halloween Brownies , pumpkin mug cake or my Pumpkin pecan waffles for a breakfast that pairs beautifully with any autumn meal. Looking for no bake treat, then try my halloween rice krispie treats or savory appetizer Pumpkin Cheese Ball! For another handheld treat, my Blackberry Oatmeal Cookies bring a burst of berry flavor in every bite.

WHY YOU WILL LOVE THIS PUMPKIN HAND PIES

• Freezer Friendly: This pumpkin hand pies recipe is freezer friendly. You can prepare the pies, shape them, and freeze for later. Thaw in the fridge and bake them. They’ll be as good as freshly made.
• Easy to Make: Making and finishing a traditional pumpkin pie can be a bit of a task. This hand pies recipe fixes that. The mini pies are very easy to make. They’re made with simple ingredients and only require 30-35 minutes in total.
• Grab-and-Go: These mini pumpkin hand pies are easy to eat. You don’t need a plate and a fork to eat. Just grab one and eat it out of your hand. Isn’t that convenient? They can be your next favourite comfort food!
• Pumpkin Shaped: These hand pies are shaped like pumpkins. Kids will love them even if they’re not a big fan of pumpkin. Use a pumpkin shaped cookie cutter for best results.
• Economical and Flavorful: Without any extra ingredients, these pumpkin hand pies have the best flavor. They’re sweet, cinnamony, creamy and cheesy. So many flavors in one bite.

INGREDIENTS FOR PUMPKIN HAND PIES RECIPE

• Pie Dough: Use store bought pie dough for flaky and crispy hand pies.
• Cream Cheese: Cream cheese gives a rich and complex flavor to the pumpkin purée filling.
• Brown Sugar: The molasses in the brown sugar goes well with the pumpkin and enhances its flavor.
• Pumpkin Pie Spice: Use pumpkin pie spice for a balanced flavor. It will also make your hand pies smell good.
• Ground Cinnamon: Cinnamon powder will be used as topping. It gives a nutty and woody flavor to the pies.
• Vanilla Extract: Only use half a teaspoon of vanilla extract for added flavor.
• Egg: Mix egg with water to make egg wash for brushing the hand pies.
• White Sugar: White sugar will be used for making cinnamon mix for topping.

See recipe card for quantities.

INSTRUCTIONS (For Pumpkin Hand Pies Recipe )

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, beat the softened cream cheese until smooth. 

Add pumpkin puree, brown sugar, pumpkin pie spice and vanilla. Mix until creamy and well combined.

Roll out the pie dough on a lightly floured surface. Using a pumpkin-shaped cookie cutter (or a sharp knife), cut out an even number of pumpkin shapes.

Place half of the cutouts on the baking sheet. Spoon 1–2 teaspoons of the pumpkin-cream cheese filling into the center of each, leaving a border around the edges.

Place the remaining pumpkin cutouts on top, pressing the edges with a fork to seal. Use a knife to lightly score lines on the top for pumpkin ridges.

Whisk the egg and brush it over the tops of the pies. In a small bowl mix sugar and cinnamon. Sprinkle the prepared cinnamon sugar on top.

Bake for 15–20 minutes, or until golden brown and slightly puffed. Cool on a wire rack for at least 10 minutes before serving.

Hint:If you don’t have a pumpkin-shaped cookie cutter, trace one onto paper or cardboard and use it as a guide to cut the shape like I did here.

VARIATIONS FOR PUMPKIN HAND PIES RECIPE

• Gluten Free Pumpkin Hand Pies: If you want to make this hand pies recipe gluten free, you can use store bought gluten-free pie crust.
• Maple Glaze Pumpkin Hand Pies: For a little twist, you can switch from cinnamon topping to maple topping. Instead of making cinnamon and sugar mix, you can make a maple glaze and drizzle it on top of your pies.
• Pecan Pumpkin Hand Pies: Roast pecan nuts in a preheated oven at 350o F for 10 minutes. Chop them finely and add to your pumpkin pie filling.

Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Pumpkin-shaped cookie cutter (or template)
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush (for egg wash)
• Fork (for sealing edges)
• Cooling rack

SERVING SUGGESTIONS FOR PUMPKIN HAND PIES

Serve as Breakfast: These mini hand pies can be served as breakfast. You can also serve them with scrambled eggs and bacon.

With Coffee: Serve this recipe with a hot pumpkin spiced latte or a salted caramel latte or Vanilla Bean latte.

With Hot Chocolate: This hand pies recipe will go really well with hot chocolate. Try it on an autumn morning and your kids will love it.

With Ice Cream: Just like halloween brownies and ice cream, you can serve these mini pies with a scoop of your favourite ice cream.

With Fall Platter: For a cozy autumn gathering, create a dessert platter alongside Apple Turnovers and Blackberry Oatmeal Cookies

STORAGE AND REHEATING TIPS

Storage Tips: Since there’s cream cheese in the pumpkin hand pies recipe, they should be refrigerated. They will last for 3-4 days in the fridge and for up to 2 months in the freezer. You can freeze both baked and raw pies.

Reheating Tips: Reheat the baked pies in the toaster for a few minutes and they will be fresh and crisp. Thaw them in the fridge if they’re frozen, and then put them in the toaster oven.

FAQ

Related

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Pairing

These are my favorite dishes to serve with this easy mini pumpkin hand pie recipe:

If you tried this  Pumpkin mini hand pies recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Pumpkin Hand Pies with pumpkin cream cheese filling

Abi Guna

These easy to make flaky, golden pastry pockets filled with a spiced pumpkin cream cheese mixture, these pumpkin hand pies are simple and festive fall treat that’s perfect for parties, holiday tables, or cozy afternoons.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 10 Mini pumpkin hand pies

Equipment

• Mixing Bowls
• Rolling Pin
• Pumpkin cookie cutter
• Baking Sheet
• Cooling rack
• Pastry Brush
• Fork
• Measuring cups and spoons

Ingredients

  

• 2 sheets pie dough store-bought
• 4 oz cream cheese softened
• ½ cup pumpkin puree not pumpkin pie filling
• ¼ cup brown sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• 1 egg for egg wash
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon

Instructions

 

• In a bowl, beat the softened cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice and vanilla. Mix until creamy and well combined. Set aside.
• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Roll out the pie dough on a lightly floured surface. Using a pumpkin-shaped cookie cutter (or a sharp knife), cut out an even number of pumpkin shapes.
• Place half of the cutouts on the baking sheet. Spoon 1–2 teaspoons of the pumpkin-cream cheese filling into the center of each, leaving a border around the edges.
• Lightly brush the edges with water. Place the remaining pumpkin cutouts on top, pressing the edges with a fork to seal. Use a knife to lightly score lines on the top for pumpkin ridges.
• Whisk the egg and brush it over the tops of the pies. In a small bowl mix sugar and cinnamon. Sprinkle the prepared cinnamon sugar on top.
• Bake for 15–20 minutes, or until golden brown and slightly puffed.
• Cool on a wire rack for at least 10 minutes before serving.

Notes

• If you don’t have a pumpkin-shaped cookie cutter, create a template using paper or cardboard and cut around it with a knife.
• Make sure the pumpkin cream cheese filling is well mixed and not too runny to prevent leakage during baking.
• Chill the assembled pies in the fridge for 10–15 minutes before baking to help the pastry hold its shape.
• You can prepare the filling and cut the pastry shapes a day ahead. Store separately in the fridge and assemble just before baking.
• Freeze unbaked pies on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.

Keyword Baked, holiday baking, Holiday Desserts, pies, pumpkin