Pumpkin Hand Pies with pumpkin cream cheese filling
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.
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.
