Why You’ll Love This Recipe

Hand pies are fun to make and even more fun to eat. These mini versions are bite-sized, perfectly portable, and packed with the warm flavors of pumpkin, brown sugar, and pumpkin spice. The addition of cream cheese makes the filling extra creamy, while the cinnamon-sugar topping adds a little crunch and sweetness. They’re festive, delicious, and perfect for sharing.

Ingredients

Pie Filling:

1 box store-bought pie dough (2 sheets) (see notes for GF option)
4 oz cream cheese, room temperature
1/2 cup (100 g) light brown sugar, packed
1/2 cup (115 g) pumpkin puree
1/2 tsp pumpkin pie spice
Pinch of salt

Cinnamon Sugar:

1 large egg
1/2 cup (100 g) granulated sugar
1 tsp ground cinnamon

Directions

Prepare the filling: In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and a pinch of salt. Mix until well combined.
Preheat oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out dough: On a lightly floured surface, roll out each pie dough sheet to smooth out folds. Cut into squares or circles, about 3–4 inches in size.
Assemble hand pies: Place a spoonful of pumpkin filling in the center of each dough square. Fold over to create a triangle or rectangle, sealing edges with a fork.
Prepare cinnamon sugar wash: In a small bowl, whisk the egg and brush over the tops of the pies. Mix granulated sugar and cinnamon, then sprinkle over the pies.
Bake: Bake for 18–22 minutes, or until golden brown. Allow to cool slightly before serving.

Servings and Timing

Servings: 12–16 mini pies (depending on dough size)
Prep time: 20 minutes
Bake time: 18–22 minutes
Total time: 40–45 minutes

Variations

Use a gluten-free pie dough to make these pies gluten-free.
Add a drizzle of caramel or chocolate on top after baking for extra indulgence.
Substitute cream cheese with mascarpone for a slightly richer filling.
Add a few chopped pecans to the filling for crunch.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 325°F (160°C) oven for 5–7 minutes to refresh the crust.

FAQs

Can I make these ahead of time?

Yes! Assemble the pies and refrigerate for a few hours before baking.

Can I freeze these hand pies?

Yes, freeze unbaked pies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree for best results.

Can I make them larger or smaller?

Yes! Adjust dough and filling size as desired. Baking time may vary slightly.

Can I add other spices?

Absolutely! Nutmeg, cloves, or ginger can enhance the pumpkin spice flavor.

Conclusion

Mini Pumpkin Hand Pies are the perfect autumn treat portable, flavorful, and irresistibly cute. With creamy pumpkin filling, flaky crust, and a sweet cinnamon-sugar topping, they’re ideal for holidays, parties, or cozy fall afternoons. These hand pies are sure to be a favorite for both kids and adults alike.